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

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 cup uncooked regular long-grain white rice
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 cup Pace® Picante Sauce
1 teaspoon ground cumin
1 can (about 15 ounces) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded 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

calories

605 609

totalfat

16g 16g

saturatedfat

5g 5g

cholesterol

100mg 98mg

sodium

1144mg 990mg

totalcarbohydrate

69g 69g

dietaryfiber

10g 10g

protein

45g 47g

vitamina

7%DV 7%DV

vitaminc

4%DV 4%DV

calcium

16%DV 16%DV

iron

28%DV 29%DV

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

Easy Substitutions

  • 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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