SOUTHWEST BLACK BEAN & CHICKEN RICE SKILLET

March 4, 2019

I have a family of big eaters. My husband is the first of his kind, and it seems my young sons will be following in no time. (Well, already are.) This meal is tasty and MAKES A BIG BATCH. Many mouths to feed. Or, a normal number of mouths to feed, but the mouths belong to people with big stomachs and fast metabolisms.

Make this even easier and a one pan thing if you use a rotisserie chicken shredded up instead of roasting your own!

Southwest Black Bean & Chicken Rice Skillet
Serves six

1 pound boneless, skinless chicken breasts
2 tablespoons mexican seasoning, divided
1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
1 zucchini, chopped
1 yellow squash, chopped
1 bell pepper, diced
4 cloves garlic, minced
1 cup white rice
1/2 cup wild rice
30 ounces black beans
Cilantro

Preheat oven to 425 degrees. Arrange chicken breast in a lined 9×13 baking dish. Season with 1 tablespoon mexican seasoning. Roast for 40 minutes. Shred and set aside.

Heat olive oil and onion in a large skillet over medium heat. Saute for 3 minutes. Add vegetable broth, zucchini, yellow squash, bell pepper, garlic, white rice, wild rice, and 1 tablespoon mexican seasoning to pan. Stir and increase heat to high. Bring to boil.

Once boiling, reduce heat to medium-low and simmer for 15-17 minutes, stirring occasionally. Add in black beans and shredded chicken. Remove from heat and cover pan. Let stand 15 minutes. Top with cilantro.

5.0 from 1 reviews
SOUTHWEST BLACK BEAN & CHICKEN RICE SKILLET
 
Author:
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons mexican seasoning, divided
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cups vegetable broth
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 1 cup white rice
  • ½ cup wild rice
  • 30 ounces black beans
  • Cilantro
Instructions
  1. Preheat oven to 425 degrees. Arrange chicken breast in a lined 9x13 baking dish. Season with 1 tablespoon mexican seasoning. Roast for 40 minutes. Shred and set aside.
  2. Heat olive oil and onion in a large skillet over medium heat. Saute for 3 minutes. Add vegetable broth, zucchini, yellow squash, bell pepper, garlic, rice, wild rice, and 1 tablespoon mexican seasoning to pan. Stir and increase heat to high. Bring to boil.
  3. Once boiling, reduce heat to medium-low and simmer for 15-17 minutes, stirring occasionally. Add in black beans and shredded chicken. Remove from heat and cover pan. Let stand 15 minutes. Top with cilantro.

 

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Comments

  • Kristina

    You recipe looks fantastic! What is a rice medley?

  • Hi Rachel! I’m featuring this recipe in one of my videos on Youtube! This has been one of my go to meals since you posted it! I mention you and linked your recipe in the description box below the video. I hope this is ok with you. Thanks for all your yummy recipes you produce!

  • Anonymous

    Just made this. Delicious. Thank you Rachel!

    • Rachel Schultz

      Great! you’re welcome.

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