Southwest Chicken & Rice Skillet
A zesty, one-skillet lunch of chicken, corn, black beans, peppers, and rice, all simmered together with Tex-Mex spices for a hearty meal ready in minutes at the campsite.
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.
Notes
Instant rice dramatically shortens cooking time and fuel use. Serve skillet-style for easy sharing and fast cleanup.