15 Minute Mexican Chicken and Rice Skillet


15 Minute Mexican Chicken and Rice Skillet

Here’s a dinner you can literally throw together in about 15 minutes and odds are that you have all the ingredients already in your pantry and you can serve it in a variety of ways such as straight from the skillet, in a taco shell, wrapped in a tortilla, over tortilla chips, however you like.

1 (12 oz) can chicken, drained and broken apart

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1 (15 oz) can diced tomatoes with liquid

1 cup Minute Rice

1 cup water

1 envelope taco seasoning (or about 2 tablespoons if you have a bulk bottle of it)

Stir together all ingredients in a skillet, bring to a boil, cover skillet with lid and reduce heat to a simmer for 5 minutes or until rice is done.

4 thoughts on “15 Minute Mexican Chicken and Rice Skillet

  1. This looks like something I would make! LOL! When I saw the picture I thought it was one of my posts fora minute. I just posted a recipe for a super easy enchilada casserole. You might like it! My kids love it! You can find me at insidekelskitchen.wordpress.com.

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