Skillet Fiesta Chicken and Rice

8 Reviews

Prep: 5 min
Cook: 20 min
Ready In: 25 min

“Mix up a fiesta any night of the week with this easy, Mexican-inspired chicken skillet dinner.” - by Campbell's Kitchen

Ingredients

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 1/3 cups water
1 teaspoon chili powder
1 1/2 cups uncooked instant white rice
1/4 cup shredded Cheddar cheese

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water and chili powder in the skillet and heat to a boil.
Stir in the rice. Place the chicken on the rice mixture. Sprinkle the chicken with additional chili powder and the cheese. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the rice mixture before serving.

Nutrition

Amount Per Serving (4 total)

Calories
377 cal
19%

Fat
8.9 g
14%

Carbs
42.1 g
14%

Based on a 2,000 calorie diet

Share It

Reviews (8)

Rate This Recipe

fauxgourmet

May. 24, 2010

"Pretty good base recipe. I did add about a 1/2 cup of salsa to spice things up a bit. Also, instead of stirring in the cheese, I decided to throw the mixture into a baking dish and top off with mont..." See moreerey jack cheese. I baked until the cheese was golden brown."

hotmamma

Dec. 9, 2010

"Thia was easy and the family gave it 2 thumbs up!..." See more"

Christina

Nov. 7, 2011

"It was very tasty but I did add half a bag of frozen carrots and half a bag of frozen chopped broccoli to add some veggies to the dish. The veggies did add some more flavor that went along great with..." See more the taste of the dish."

More Reviews