Chicken and Rice Skillet


  • 1 chicken breast, cut in small pieces
  • 1 can corn, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can Ro-tel tomatoes and chilies + water to make 3 cups
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  • 1-1/2 cups rice


Saute chicken in oil in skillet until no longer pink, Remove and set aside. Saute rice in oil until golden brown. Add chicken, corn, beans and Ro-tel and water and bring to boil. Immediately cover with tight lid and turn to low. Simmer for 20 minutes and you're done. I like to add cheese and cut up avocados just before serving in warm tortillas.

Source: I jazzed up my Dad's Spanish rice recipe one night when I needed a quick, simple meal.

By Kerry from Poteet, TX


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June 23, 20080 found this helpful

Kerry, this sounds great. I'll have to try it. I would probably add some shredded lettuce, too.

Hey wasn't George Strait born/raised in Poteet?

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