This easy Mexican Chicken and Rice Skillet is a quick, one-pan dinner made with simple pantry staples – and it’s always a family favorite. With just a few basic ingredients and minimal prep, you’ll have a kid-friendly meal on the table in 30 minutes or less!
What’s to love
- So easy! This recipe actually started as a spin-off of our Mexican Beef and Rice Skillet – it’s been on the blog for years and gets tons of love. One day, a reader mentioned they tried it with chicken, and so, here we are!
- You can use any cheese that melts well, swap in a frozen pepper-onion mix, or skip the chopped veggies altogether in a pinch… but if you have time, the fresh onion and bell pepper are really worth it here!
- … you can honestly just put the skillet on the table and call it dinner – no extras required. But if you’re feeling fancy (or trying to balance out the five popsicles your kids had), some diced avocado and tomato go really well on top.
Printable recipe
Ingredients
- 1 tablespoon oil
- 1.5 pounds boneless skinless chicken breast or thighs (cut into bite size pieces (I cut them pretty thin because I prefer that over cubes/big chunks in this dish; more flavor on each chicken piece and better distribution!))
- salt & pepper (to taste)
- ½ cup diced yellow onion (about 1 small)
- 1 medium red pepper (diced (about ¾ cup))
- 1 tablespoon tomato paste
- 1 (1-oz) packet taco seasoning
- 2 cups instant rice (uncooked (parboiled rice works as well, but may need a little more liquid; make sure the package says it cooks in ~10mins or else everything else overcooks))
- 2 cups low-sodium chicken broth (use up to 3 cups if using parboiled rice; OR use 2-3 cups water and 1-2 teaspoons chicken bouillon granules, that's what I usually do so I don't end up with half-used broth containers hanging out in the fridge!)
- 1 (10-oz) can diced tomatoes and green chilies ((like Rotel), undrained (OR use plain petite diced tomatoes))
- 1 (15-oz) can black beans (drained and rinsed)
- 1 cup corn (frozen or drained from a can)
- 2 cups shredded Mexican cheese blend (OR cheddar OR whatever cheese you have on hand and like!)
Tips
Instructions
- Heat oil in a large/deep skillet over medium-high heat, add diced chicken and lightly season with salt and pepper. Cook until starting to brown on the outside (it doesn’t have to cook through yet).1 tablespoon oil, 1.5 pounds boneless skinless chicken breast or thighs, salt & pepper
- Reduce heat to medium. Add onion and red pepper and cook until softened, about 5-6 minutes. Stir in tomato paste and taco seasoning.½ cup diced yellow onion, 1 medium red pepper, 1 tablespoon tomato paste, 1 (1-oz) packet taco seasoning
- Stir in rice, then add chicken broth, Rotel, black beans and corn.2 cups instant rice, 2 cups low-sodium chicken broth, 1 (10-oz) can diced tomatoes and green chilies, 1 (15-oz) can black beans, 1 cup corn
- Bring to a boil, then reduce heat to a simmer. Cover and cook on low heat until everything is cooked through and liquid is mostly absorbed – about 5-8 minutes (or 10-15 minutes for parboiled rice). Stir once or twice to keep things from sticking to the bottom of the pan. If rice looks too dry, add more broth, 2 tablespoons at a time – don’t overdo it, or it will turn out soupy.
- Once done, stir in ½ to 1 cup of shredded cheese. Top with more shredded cheese to taste. Cover and let sit until cheese has melted, about 1-2 minutes. Serve immediately.2 cups shredded Mexican cheese blend
Video
Mexican Chicken and Rice Skillet Recipe
make your kitchen smell like home?Mexican Chicken & Rice FAQs
We use instant rice to keep the cook time short, especially during summer when no one wants to be standing over the stove. Parboiled rice works as well, it just needs a little more liquid and a few extra minutes, but it works really well if that’s what you have in your pantry!
Readers have been sharing so many ways they serve our Mexican Beef and Rice over the years.
If you’re short on time, it’s a full meal in itself. But many say their kids love it in a tortilla wrap, with sour cream and salsa.
Guacamole or sliced avocado and a squeeze of lime are really delicious with it as well. If you want to go all out, make homemade salsa or Mexican bean salad on the side!
Perfect to serve with
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Kelly Barton says
I made this for dinner last night, just as written and topped with some avocado, with tortilla chips on the side. I love that it’s so quick, easy, and delicious! It will definitely be added to our dinner rotation.
Nora says
I’m so glad, Kelly!