Recipe Background
Nothing beats coming home from the ranch and sitting down to a plate of Cowgirl Chicken Skillet! This is true even without the ranch! Tender rice, cooked in savory chicken broth and spiced with zesty enthusiasm, is the best base for a hearty and happy meal! Juicy chicken, creamy beans, and bright salsa all come together to ensure that no bite is ever bland or boring! Let's all give a "yee-haw" for Cowgirl Chicken Skillet!
Nothing beats coming home from the ranch and sitting down to a plate of Cowgirl Chicken Skillet! This is true even without the ranch! Tender rice, cooked in savory chicken broth and spiced with zesty enthusiasm, is the best base for a hearty and happy meal! Juicy chicken, creamy beans, and bright salsa all come together to ensure that no bite is ever bland or boring! Let's all give a "yee-haw" for Cowgirl Chicken Skillet!
Ingredients
- 1 cup long-grain white rice
- 1 cup salsa
- 2 cups chicken cooked and shredded
- 1 (15-ounce) can black beans drained and rinsed
- 1 tablespoon chili powder
- 1 3/4 cups chicken broth
- 1 cup cheddar cheese shredded
- 3 green onions sliced
Directions
- In a large skillet, add the rice, the salsa, the chicken, the black beans, the chili powder, and the chicken broth and stir to combine.
- Place a tight-fitting lid on the skillet.
- Place the skillet over high heat and allow the chicken mixture to come to a boil.
- Immediately reduce the heat to low and allow the chicken mixture to simmer until the rice has absorbed all of the liquids, about 15 minutes. Make sure to adjust the heat as needed to maintain a simmer.
- Turn off the stovetop heat and allow the chicken mixture to rest, covered, for 5 minutes.
- Fluff the chicken mixture with a fork.
- Sprinkle the cheese over the chicken mixture evenly.
- Immediately replace the lid on the skillet and allow the chicken mixture to sit until the cheese is melted, about 3-4 minutes.
- Serve sprinkled with the green onions.
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