Skip Navigation
Search recipes, ingredients, articles, products...
Southwest Confetti Chicken & Rice
Get started!



1 tablespoon Land O Lakes® Butter

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon garlic salt

1/8 teaspoon ground red pepper (cayenne)

1 (10-ounce) bag frozen rice, cooked

1/2 cup black beans, rinsed, drained

1/2 cup frozen corn, thawed


2 tablespoons Land O Lakes® Butter

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

1 pound boneless skinless chicken breasts


Pico de gallo, as desired

How to make

  1. STEP 1

    Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat just until sizzling. Stir in 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/8 teaspoon garlic salt and 1/8 teaspoon ground red pepper. Add all remaining rice ingredients; stir until coated and heated through. Remove from pan; keep warm.

  2. STEP 2

    Melt 2 tablespoons butter in same skillet. Stir in 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic salt and 1/4 teaspoon ground red pepper. Add chicken breasts; cook 10-15 minutes or until internal temperature reaches 165ºF and juices run clear when pierced with fork.

  3. STEP 3

    Slice chicken; place over rice mixture. Top with pico de gallo, as desired.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.