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Southwest Chicken Skillet Dinner
Prep Time:
5 minutes
Cook Time:
25 minutes
4 servings

1 lb. H-E-B boneless Southwestern Seasoned Chicken Breasts

* non-stick cooking spray

1 (10 oz) 1 can Rotel Festival Diced Tomatoes with Lime Juice and Cila

1/2 cup water

1 (6 oz) box Uncle Ben's Mexican Fiesta rice mix

1 1/2 cups H-E-B frozen Chuckwagon Corn

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

1 cup (4 oz) Kraft Mexican Style Shredded Cheddar Jack Jalapeño



Coat a large non-stick skillet with cooking spray. Heat skillet over M
edium-High heat 3 minutes. Brown chicken breasts 3 minutes per side.
Reduce heat to Medium-Low, cover and cook 5 to 6 minutes, until the i
nternal temperature in the thickest part reaches 170 degrees F. Remove
chicken from skillet.
Add diced tomatoes, water, rice with seasoning packet, corn and black
beans to pan juices in skillet.; stir and bring to a boil. Cover skill
et with a tight fitting lid, reduce heat to Low and simmer 10 minutes
or until most of the liquid has been absorbed.
Slice chicken into 1/4-inch thick slices and place over top of cooked
rice. Sprinkle with cheese. Cover and let stand 5 minutes. Serve whil
e hot.

Nutritional Information

No Nutritional Information Available


No Source Information Available