Southwestern Spicy Chicken Skillet

Southwestern Spicy Chicken Skillet

A one pan meal that meets all the criteria for a busy weeknight - easy, fast, and delicious!


Yields 8 Servings
  • 1 Tbsp. Olive Oil
  • 1 large chicken breast, diced
  • 1 medium green pepper, diced
  • 1 medium onion, diced
  • 2 tsp. minced garlic
  • 1 c. Minute rice, uncooked
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 2 Tbsp. Firebee Spicy Honey
  • 1 can Ro-Tel diced tomatoes and green chilies
  • 1 c. chicken broth
  • 1 can whole kernel corn
  • 1 can black beans, rinsed and drained
  • Toppings (optional) sour cream, green onions, shredded cheddar cheese


Step 1

Heat oil in a large pan over medium heat. Add in the diced chicken and season with salt and pepper. Cook for about 5 minutes or until it starts to brown. 

Step 2

Add in green peppers and onion and cook until soft. 

Step 3

Add garlic and cook for an additional 2 minutes, or until fragrant.

Step 4

Stir in Minute rice, Rotel, cumin, chili powder, Firebee Spicy Honey, and chicken broth. Bring to a boil and then turn down to a simmer for 15 minutes or until rice is tender. 

Step 5

Stir in corn and black beans and continue cooking for 5 minutes or until heated through. 

Step 6

Add additional toppings as desired and serve!


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