There’s something satisfying about hearing a skillet start to sizzle while the day’s still young and the camp is getting its bearings. Southwest Chicken & Rice Skillet is the kind of lunch that comes together fast on a camp stove, filling the air with toasted cumin, chili powder, and that sweet-smoky smell you only get when peppers hit hot metal. You’ll end up with tender chicken folded into fluffy rice, dotted with black beans and corn—hearty, colorful, and the right kind of spicy for a midday reset.
For car camping and overlanding, this one-pan method is gold: one burner, one skillet, and a quick simmer while you refill water bottles or shake sand out of the floor mats. I like to dice the chicken and peppers back at home, then stash them in a cooler so lunch is mostly just pour, stir, and let it bubble.
The payoff is a skillet meal that eats like comfort food but still feels bright—sweet corn, creamy beans, and little pops of pepper in every bite. Spoon it straight from the pan, or tuck it into tortillas if you’ve got them; either way, cleanup is a quick rinse and a wipe before you’re back on the trail.
Southwest Chicken & Rice Skillet
Equipment
- Large skillet
- Spoon
- Knife
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breast cubed
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 cup instant rice
- 1 can black beans drained and rinsed
- 1 cup frozen or canned corn drained
- 1 cup diced tomatoes drained
- 1/2 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Heat olive oil in skillet over medium campfire or stovetop heat.
- Add chicken cubes, chili powder, and cumin. Sauté until chicken is browned and mostly cooked, about 6 minutes.
- Add rice, black beans, corn, diced tomatoes, salt, and pepper. Stir to combine.
- Pour in 1 cup water, bring to a simmer, and cover. Cook 8–10 minutes until rice is tender and liquid is absorbed.
- Sprinkle with cheddar cheese and cilantro before serving.