Tex Mex Chicken Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken, rice, and Tex-Mex ingredients all cooked together in a single skillet with enchilada sauce, beans, corn, and topped with melted cheese. A flavorful, busy-night dinner solution.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 tbsp olive oil (divided)
- 1 lb chicken breasts (diced into small pieces)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 small yellow onion (diced small)
- 1 red pepper (diced small)
- 3 cloves garlic (minced)
- 1 cup white rice (uncooked)
- 2 cups chicken broth
- 1 15 oz can black beans (drained and rinsed)
- 1 15 oz can corn (drained and rinsed)
- 1 14.5 oz can diced tomatoes
- 10 oz can enchilada sauce
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp hot paprika or smoked paprika
- 1 cup shredded cheddar cheese
- cilantro for topping
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 971mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 652mg
- Calcium
- 152mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 971MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.