Southwest Chicken & Rice Skillet

Campbell's Southwest Chicken & Rice Skillet Recipe

This isn't your regular chicken and rice dinner - it's a one-skillet dish that gets a burst of flavor because it's cooked with picante sauce.

At a glance


15 min.


55 min.



Cook: 40 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 tablespoons vegetable oil
1 pound (4 halves) skinless, boneless chicken breast halves
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (about 4 ounces) chopped green chiles
1/4 cup rinsed and drained canned black beans
3 tablespoons tomato paste
2 tablespoons chopped red bell peppers
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 3/4 cups water
1/2 cup Pace® Picante Sauce
1 cup uncooked long grain white rice

How to Make It

  • 1

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

  • 2

    Stir the soup, chiles, beans, tomato paste, pepper, chili powder, garlic powder, water, picante sauce and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring occasionally.

  • 3

    Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

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