Mexican Chicken Skillet

Enjoy an easy Mexican skillet dish with only a few ingredients and 15 minutes. Pre-cooked chicken strips and instant rice cut down on time but not flavor.

Yield: 4 servings.
Recipe from Oxmoor House

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Recipe Time

Total: 14 Minutes

Nutritional Information

Amount per serving
  • Calories: 402
  • Calories from fat: 17%
  • Fat: 7.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.1g
  • Carbohydrate: 55.5g
  • Fiber: 1.3g
  • Cholesterol: 40mg
  • Iron: 0.0mg
  • Sodium: 767mg
  • Calcium: 0.0mg


  • Cooking spray
  • 1 (9-ounce) package frozen Southwestern-flavored cooked chicken breast strips
  • 1 3/4 cups water
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • 2 cups instant rice, uncooked
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
  • 1 cup (4 ounces) shredded reduced-fat Mexican blend cheese


  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken strips, and saute 3 to 5 minutes or until chicken is thoroughly heated. Remove chicken from skillet, and set aside.
  2. Add water and tomatoes to skillet; bring to a boil. Stir in rice and corn; top with chicken strips and cheese. Cover, remove from heat, and let stand 5 minutes.
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