De-eelicous dinner that’s easy to prepare and ready in under 45 minutes! Chicken Tortilla Rice Skillet is a wonderful dish inspired by one of my favorite soups and holds all it’s great flavors.
I can’t believe that I haven’t used my skillet in like a month…that’s not good! This whole week, I was itching to pull out my skillet and make something yummy. (Don’t “look” at me like that, you know I have a big-time addiction to my cast iron skillets.)
I’ve actually been craving Chicken Tortilla soup this week but realized that I already made two soups in five days. When the Fall comes, I tend to get a little soup-happy. So I found an awesome way to satisfy my craving without making another soup. Plus I got a great new dish out of it.
You will love how easy this whole thing is to make. All you have to do is combine all ingredients, except for chicken and toppings, in a skillet and pop it in the oven. Cook chicken in the pan and toast some tortilla strips.
Why did I sear the chicken instead on cooking it with rice? Mostly because I love a nice sear on meats. It brings so much more flavor to meat and gives it that nice, crispiness on the outside.
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Chicken Tortilla Rice Skillet
Ingredients
- 1 cup of sweet corn
- 1 cup of black beans
- 1/2 large yellow onion
- 3 Roma tomatoes
- 1 cup of rice I used jasmine
- 2 cups of chicken stock
- 1 Tbsp fresh minced cilantro
- 1 jalapeno seeded and minced
- salt
- 1/2 tsp chili powder
- Crashed red pepper flakes to taste
- 1 lb chicken tenders
- salt chili powder
- Topping: fresh cilantro and toasted tortilla strips 2 large tortillas
Instructions
- Preheat the oven to 350.
- Combine corn, beans, diced onion, diced tomatoes, minced jalapeno, rice, stock, cilantro, salt, chili powder and red pepper flakes in a large bowl. Stir and transfer the mixture into a well seasoned cast iron skillet. Make sure that rice and veggies are evenly distributed throughout the skillet.
- Place it in the oven for 30-35 minutes, carefully stirring after about 20 minutes.
- While rice and veggies are cooking, sear chicken tenders with some salt and chili powder on stove top over medium heat. Dice chicken when it cools enough to be handled.
- To toast tortillas: slice two large tortillas into thin strips, about 2 inches long. Spread them on an ungreased cookie sheet and toast them in the oven until golden, about 2-4 minutes.
Notes
Check out these great recipes from other bloggers:
Zucchini Bacon Rice Casserole from Roxana’s Home Baking
Three Ingredient Spanish Rice from Oh, Sweet Basil
Cheesy Chicken Broccoli and Rice Casserole from Mom On Timeout
Cheesy Chicken and Rice Skillet Dinner with Bacon from Picky Palate
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More Delicious Recipes From Me:
Steak Enchiladas with Jalapeno Cilantro Sauce
Gail says
I make a version of this, only not from scratch, we use a bottled sauce that is actually pretty good for the busy days.
lyuba says
Gotta love the sauces for a busy day! We all have those 🙂
Thank you, Gail!
Marisa Franca @ All Our Way says
I know exactly what you mean about being soup happy! I love soup and your recipe looks fantastic. I’ve got to tell you cuz I think you’ll appreciate this — we are in Saint Simons Island, GA and I went to a consignment shop. I lucked on a Le Crueset iron skillet in the flame color — exactly like our Dutch oven. It’s a 10 inch skillet and looks like it’s never been used and I got it for $30.00. I was doing a happy dance in the middle of the store. Everyone else was looking at clothes, jewelry and purses. Boy did I feel lucky 🙂 Your recipe would be a great first dish for it.
lyuba says
Hahaha! Gotta love those kids of finds, right!!
Thank you, Marisa 🙂 I hope you like it!
Meghan says
Definitely going to try this, sans the beans. We are not a beans family.
lyuba says
Yay! I hope you’ll like it, Meghan! Thank you!
David @ Spiced says
What an awesome, awesome idea! I love everything that you loaded into this skillet. And I couldn’t agree more about soups…I love me some Fall soups! (We’ve also made 2 this past week already…haha). We make huge batches of soup and then freeze them to pull out for easy lunches later. This skillet is totally going on my “must make soon” list! Pinned!
lyuba says
Great idea! I should start doing that.
Thank you, David!
Amy @ A Healthy Life For Me says
I love soup too, but this recipe looks awesome! I love that everythign is one skillet and it is packed with tons of ingredients.
lyuba says
Oh yea 🙂 Thank you, Amy!
Jessica says
Hi! I came across this recipe and am super excited to make it for dinner tonight! I do have one question…. For the corn and black beans, I bought canned. Hoping this was right? With the canned, do I need to drain them first?
Thanks!
lyuba says
So sorry to answer you late! I hope you enjoyed it but in case you didn’t make it yet:
Canned is just fine, or frozen, just not fresh because it will be that much more cooking first. Do drain beans and corn completely.
Thank you, Jessica! Again, sorry to answer you late.
SH says
Is the rice supposed to be cooked or raw?
lyuba says
Hi there! Rice is supposed to be raw, it will cook in the oven. Hope you enjoy it!
Sharla says
The Jasmine sharlarice is not fully cooked at 35 minutes at 350 with said ingredients. Unfortunately I put the chicken in the dish when I assumed it would be done, so I put it all back in the oven for 5 more minutes at 370. Rice is still not cooked so back in the oven for 10 minutes…
Anyone making this, please precook your Jasmine Rice, or use a minute rice.
Will Top with fat free sour cream & shredded sharp cheddar if it turns out fine.