This yummy dish has a mildly spicy flavor and to-die-for aroma that turns your kitchen into a fiesta! Delicious , easy, quick, relatively inexpensive, and not too bad for you. What more could you want from a recipe? This has become a family favorite and has been made quite often!

Southwest Chicken Skillet
(Ready in under 30 minutes and uses one pan)

Prep time: 10 minutes
Cook time: 20-30 minutes
Serves: 4-6

Ingredients:
2 T. Olive oil
1 medium onion, chopped
2 garlic cloves, minced or 1 tsp. prepared
1 lb. chicken, cut into bite size pieces
4 T. homemade taco seasoning or 2 store bought packets
1/2 C. corn (frozen, fresh or canned)
1 can (15 oz.) black beans, drained
1 can (10 oz.) diced tomatoes with chilies not drained
2 C. (more if needed) Low sodium chicken broth or vegetable broth
1 C. rice
1 C. sharp cheddar
Salt and pepper to taste

What to do:
In a large skillet, over medium high heat. Heat the oil and add the diced onion, minced garlic, and chicken. Cook until the chicken is about half done, then add the taco seasoning, corn, diced tomatoes, broth, and salt and pepper. Next add the rice, and stir. Put lid on pan and simmer on low heat for 15-20 minutes or until the rice is done. Add more broth if the rice is soaking it up. Different kinds of rice will soak up water at different quantities. Once rice is done add cheese on top , cover pan with lid, and let set another 5 or until cheese is melted.
Sprinkle with cilantro or chopped green onions and sour cream if desired.

Christina’s Notes:
This is a mildly flavored dish. For more spice add red pepper flakes. If you want your cheese a little golden brown put under the broiler for a few minutes.