Southwest Chicken & Rice Skillet
This isn't your regular chicken and rice dinner - it's a one-skillet dish that gets a burst of flavor because it's cooked with picante sauce.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 can (about 4 ounces) chopped green chiles
1 can (15 ounces) black beans, rinsed and drained
1 teaspoon chili powder
0.5 teaspoon garlic powder
1.5 cups water
1 cup Pace® Picante Sauce
1.25 pounds skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 cup uncooked long grain white rice
1 can (about 4 ounces) chopped green chiles
1 can (15 ounces) black beans, rinsed and drained
1 teaspoon chili powder
0.5 teaspoon garlic powder
1.5 cups water
1 cup Pace® Picante Sauce
1.25 pounds skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 cup uncooked long grain white rice
Instructions
Stir the soup, chiles, beans, 1/2 teaspoon chili powder, garlic powder, water and picante sauce in a medium bowl.
Season the chicken as desired, the sprinkle with the remaining chili powder. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until the chicken is well browned on both sides (to prevent sticking, make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
Add the rice to the skillet and cook over medium-high heat for 2 minutes or until lightly browned, stirring often. Stir in the soup mixture and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. Season to taste and serve hot.
Season the chicken as desired, the sprinkle with the remaining chili powder. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until the chicken is well browned on both sides (to prevent sticking, make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
Add the rice to the skillet and cook over medium-high heat for 2 minutes or until lightly browned, stirring often. Stir in the soup mixture and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. Season to taste and serve hot.
Southwest Chicken & Rice Skillet
This isn't your regular chicken and rice dinner - it's a one-skillet dish that gets a burst of flavor because it's cooked with picante sauce.
Directions
Print
Stir the soup, chiles, beans, 1/2 teaspoon chili powder, garlic powder, water and picante sauce in a medium bowl.Season the chicken as desired, the sprinkle with the remaining chili powder. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until the chicken is well browned on both sides (to prevent sticking, make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.Add the rice to the skillet and cook over medium-high heat for 2 minutes or until lightly browned, stirring often. Stir in the soup mixture and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally.Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. Season to taste and serve hot.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 can (about 4 ounces) chopped green chiles1 can (15 ounces) black beans, rinsed and drained1 teaspoon chili powder0.5 teaspoon garlic powder1.5 cups water1 cup Pace® Picante Sauce1.25 pounds skinless, boneless chicken breast halves2 tablespoons vegetable oil1 cup uncooked long grain white rice
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