Southwestern Skillet Chicken with Rice and Black Beans


Recipe: Southwestern Skillet Chicken with Rice and Black Beans

Summary: I settled on this recipe because it’s easy to do and I guarantee delicious. It falls into the category I call “good grub.”


  • 8 boneless, skinless chicken thighs
  • 1/4 cup all-purpose flour
  • 2 + 1/2 teaspoon salt, divided use
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1/4 teaspoon red pepper flakes
  • 4 teaspoons minced garlic
  • 1-1/2 cups long grain white rice
  • 4 cups low-sodium chicken broth
  • 4 ounces Colby or Monterey Jack cheese , shredded (1 cup)
  • 1 (15.5-oz.) can of black beans, drained, and rinsed with water
  • 1 (10 to 12-oz.) package of frozen corn, thawed and patted dry
  • 1/4 cup chopped cilantro
  • Optional: Salsa for serving

For instructions please see:

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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