Santa Fe Chicken and Rice

Campbell's Santa Fe Chicken and Rice Recipe

This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!

At a glance

Prep

10 min.

Total

45 min.

Serves

4

Cook: 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Swanson® Unsalted Chicken Stock

    Swanson® Unsalted Chicken Stock

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 tablespoons vegetable oil
1 1/4 pounds boneless, skinless chicken breasts
1 cup uncooked long grain white rice
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
1 cup Pace® Picante Sauce
1 teaspoon ground cumin
1 can (about 15 ounces) canned low sodium black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded reduced fat Cheddar cheese

How to Make It

  • 1

    Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

  • 2

    Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

  • 3

    Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

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Recipe Nutritional Information

Made With

Swanson® Chicken Broth Swanson® Chicken Stock Swanson® Unsalted Chicken Stock

calories

560 560 560

totalfat

14g 14g 14g

saturatedfat

3g 3g 3g

cholesterol

100mg 100mg 100mg

sodium

1240mg 1080mg 910mg

totalcarbohydrate

63g 63g 63g

dietaryfiber

11g 11g 11g

protein

45g 46g 46g

vitamina

8%DV 8%DV 8%DV

vitaminc

8%DV 8%DV 8%DV

calcium

20%DV 20%DV 20%DV

iron

35%DV 80%DV 80%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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RID#24613

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