Salsa Chicken Skillet
Bush’s<sup>®</sup> Salsa Chicken Skillet

Bush’s® Salsa Chicken Skillet

Spicy chicken and BUSH'S® Black Beans with lots of veggies are served over white rice for a quick weeknight dinner.

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Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Total Time: 37 minutes
  • Servings: 4


  • 1 can (15 oz) BUSH'S® Black Beans, drained
  • 2 Tbsp olive oil
  • 1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 1/2 lb fresh mushrooms, sliced
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, chopped
  • 1/2 cup frozen corn, thawed and drained
  • 2 cups salsa, mild or spicy
  • 2 cups cooked white rice
  • 1/4 cup sour cream
  • 1/4 cup shredded Cheddar cheese


  1. Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat. Add chicken pieces; brown slightly. Remove chicken and set aside.
  2. Wipe skillet; heat remaining olive oil.
  3. Add mushrooms, green pepper, onion, celery, garlic, corn and beans. Bring to simmer. Stir in chicken and salsa; return to simmer. Cook 5-7 minutes.
  4. Serve over rice, topping with sour cream and cheese.