Fiesta Skillet Dinner, Easy and Inexpensive

March 04, 2013 | Peggy Martin

Fiesta Skillet Dinner

Our feature recipe for March is Fiesta Skillet Dinner. Fixing up the recipe was easy while following the simple directions. The recipe calls for 2 cups of cooked chicken. I decided to cook boneless, skinless chicken breasts, but you can use packaged, precooked chicken or precooked canned chicken.

While cooking the chicken, make sure the raw chicken reaches an internal temperature of at least 165°F. Poke a meat thermometer in the middle of the chicken to test for doneness. Overall, the recipe took about 30 minutes to cook from start to finish. Cooking the boneless skinless chicken breasts took the longest amount of time. To save time with cooking, I suggest cutting the raw chicken into cubes before cooking.

This dish is relatively inexpensive. The cost per serving is only $1.26 and 1 ½ cups is one serving.

This dish is loaded with flavor from the creamy cheddar cheese to the mild spice from the tomatoes and chili powder! My fiancé was very pleased with the robust flavor and dished up a second helping! Pair the dish with crunchy, raw vegetables such as carrots and slices of green pepper. Add a fruit for sweetness like a vanilla banana pudding parfait! If you are looking for a simple way to curb your taco or burrito craving, try the Fiesta Skillet Dinner today!

Guest Blogger,

Allyson Woltman , Iowa State University Dietetic Intern

Fiesta Skillet Dinner

Serving Size: 1 1/2 cups
Serves: 5
Cost Per Serving: $1.26
  • 1 cup prepared brown instant rice (1/2 cup uncooked)
  • 1 can (15.5 ounces) Mexican style tomatoes
  • 1 can (15.5 ounces) black beans, rinsed
  • 1 cup frozen corn
  • 1 tablespoon chili powder
  • 2 cups cooked diced chicken
  • 1/2 cup 2% reduced fat cheddar cheese, shredded
  1. Prepare the brown rice according to package directions.
  2. While the rice cooks, mix the tomatoes, black beans, corn, chili powder, and chicken in a large skillet. Cook over medium heat until heated through.
  3. Add the cooked rice and stir thoroughly. Top with shredded cheddar cheese.
  4. Serve hot.
  • This recipe freezes really well.
  • Putting the cheese on top gives more flavor, but with less cheese.
  • Using canned corn increases the sodium.
  • Wrap in a tortilla to make a sandwich.

Rinsing canned beans removes about 40% of the sodium.

Peggy Martin

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