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READY IN 25 mins

Skillet Fiesta Chicken and Rice

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Read Reviews (8)

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

Ingredients Edit and Save

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Types of Cooking Oil

How to Bone a Chicken Breast

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Original recipe makes 4 servings Change Servings

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

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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.

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PREP 5 mins
COOK 20 mins
READY IN 25 mins

Footnotes

Tip: Try Mexican-blend shredded cheese instead of the Cheddar if you like.

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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 monterey jack cheese. I baked until the cheese was golden brown.

—fauxgourmet

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Most Helpful Critical Review

Dec 01, 2011

A lot soupier than what the picture showed... Ate with chips but need a little something more

—tayguthr

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11 Ratings

Dec 09, 2010

Thia was easy and the family gave it 2 thumbs up!

—hotmamma

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Nov 07, 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 the taste of the dish.

—Christina

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Dec 23, 2010

Very good quick chicken recipe.

—April McDonald

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Nov 14, 2011

Very good!! I added black beans, mexican, and jalapenos to add flavor and it worked out GREAT! I also added a little more rice then it called for but that is depending on if you like it kind of soupy or not. This was a great recipe and will be sure to use it again!

—fl1pfl0pgrl

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Dec 09, 2011

My boyfriend and I really enjoyed this. I added some frozen roasted peppers right before the rice and it really added to the dish. It wasn't spicy so if you're interested in that you should definitely add more chili powder

—LBott

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Oct 15, 2012

I diced the chicken into bite-sized pieces before cooking. In addition to the chili powder I added 1 tsp each of garlic & onion powders. I also put in 1 can each of corn & green beans. When finished cooking, I put everything into a 9x9 or 8x8 square baker, topped with cheese & baked @ 400 degrees for 15 minutes or so.

—steveandjackie

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Nutrition

Calories
377 kcal
19%

Carbohydrates
42.1 g
14%

Cholesterol
72 mg
24%

Fat
8.9 g
14%

Fiber
1.5 g
6%

Protein
29.4 g
59%

Sodium
549 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Skillet Fiesta Chicken and Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 377
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 2.9g 14 %
Cholesterol 72mg 24 %
Sodium 549mg 22 %
** Potassium 225mg 6 %
Total Carbohydrates 42.1g 14 %
Dietary Fiber 1.5g 6 %
Protein 29.4g 59 %
Sugars 7.5g
** Vitamin A 6 %
** Vitamin C < 1 %
** Calcium 9 %
** Iron 32 %
** Thiamin 28 %
** Niacin 142 %
** Vitamin B6 33 %
** Magnesium 11 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.