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Home » Dinner » Chicken » Chicken Tortilla Rice Skillet

Chicken Tortilla Rice Skillet

Created: September 27, 2014 Updated: March 27, 2023 by Lyuba Brooke 15 Comments *This post may contain affiliate links. Read More...

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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.

Chicken Tortilla Rice Skillet | from willcookforsmiles.com

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.

Chicken Tortilla Rice Skillet 4 from willcookforsmiles.com

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.

Chicken Tortilla Rice Skillet 2 from willcookforsmiles.com

view from above of black skillet with chicken tortilla rice dish on a wood table with green and white cloth in the background

Chicken Tortilla Rice Skillet

Chicken Tortilla Rice Skillet is a wonderful dish inspired by one of my favorite soups and holds all it's great flavors.
3.67 from 3 votes
Print SaveSaved! Rate
Course: dinner, Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Servings: 6 6-8 servings
Calories: 300kcal
Author: Lyuba Brooke

Ingredients

  • 1 cup sweet corn
  • 1 cup black beans
  • 1/2 large yellow onion
  • 3 Roma tomatoes
  • 1 cup jasmine rice
  • 2 cups 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.

Nutrition

Calories: 300kcal | Carbohydrates: 42g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 209mg | Potassium: 653mg | Fiber: 4g | Sugar: 4g | Vitamin A: 432IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Chicken Tortilla Rice Skillet 1 from willcookforsmiles.com

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Chicken Tortilla Rice Skillet 3 from willcookforsmiles.com

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

2.9K shares

Filed Under: 30 Minute Meals, Chicken, Dinner, Mexican and Tex-Mex, Rice

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Sharla says

    January 22, 2019 at 7:24 pm

    3 stars
    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.

    Reply
  2. SH says

    December 3, 2014 at 11:04 am

    Is the rice supposed to be cooked or raw?

    Reply
    • lyuba says

      December 3, 2014 at 11:11 am

      Hi there! Rice is supposed to be raw, it will cook in the oven. Hope you enjoy it!

      Reply
  3. Jessica says

    November 15, 2014 at 2:20 pm

    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!

    Reply
    • lyuba says

      November 17, 2014 at 1:39 pm

      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.

      Reply
  4. Amy @ A Healthy Life For Me says

    October 1, 2014 at 8:20 am

    I love soup too, but this recipe looks awesome! I love that everythign is one skillet and it is packed with tons of ingredients.

    Reply
    • lyuba says

      October 1, 2014 at 10:21 pm

      Oh yea 🙂 Thank you, Amy!

      Reply
  5. David @ Spiced says

    September 27, 2014 at 6:09 pm

    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!

    Reply
    • lyuba says

      October 1, 2014 at 10:20 pm

      Great idea! I should start doing that.
      Thank you, David!

      Reply
  6. Meghan says

    September 27, 2014 at 12:40 pm

    Definitely going to try this, sans the beans. We are not a beans family.

    Reply
    • lyuba says

      October 1, 2014 at 10:18 pm

      Yay! I hope you’ll like it, Meghan! Thank you!

      Reply
  7. Marisa Franca @ All Our Way says

    September 27, 2014 at 11:24 am

    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.

    Reply
    • lyuba says

      October 1, 2014 at 9:56 pm

      Hahaha! Gotta love those kids of finds, right!!
      Thank you, Marisa 🙂 I hope you like it!

      Reply
  8. Gail says

    September 27, 2014 at 11:03 am

    I make a version of this, only not from scratch, we use a bottled sauce that is actually pretty good for the busy days.

    Reply
    • lyuba says

      October 1, 2014 at 9:39 pm

      Gotta love the sauces for a busy day! We all have those 🙂
      Thank you, Gail!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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