Mexican Chicken and Rice Skillet Recipe
This easy Mexican Chicken and Rice Skillet is a one-pan dinner wonder! Loaded with tender chicken, veggies, black beans, and melty cheese, it comes together fast with simple ingredients—and disappears just as quickly.
Servings: 6 servings
Calories: 447kcal
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!
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
Notes
Use thin-sliced chicken (not chunks) for better flavor and texture. Instant rice keeps cook time super short—adjust liquid if using parboiled. Rotel adds a kick; use plain diced tomatoes for a milder version. Any melty cheese works. In a pinch, skip chopped veggies or use a frozen pepper-onion mix. Serve as-is or top with avocado, tomato, parsley (or cilantro), and a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 40g | Protein: 36g | Fat: 14g