If you’re craving a comforting, flavorful meal that comes together in just one pan, then this Mexican Chicken and Rice Skillet Recipe is going to be your new go-to. Imagine tender, seasoned chicken mingling with vibrant bell peppers, creamy black beans, and zesty tomatoes, all crowned with melted cheese, creating a lively fusion of textures and tastes. Whether it’s a busy weeknight or a casual weekend dinner, this recipe delivers a satisfying, colorful plate everyone will enjoy. It’s simple, hearty, and packed with those beloved Mexican-inspired flavors that brighten up mealtime instantly.
Ingredients You’ll Need
Gathering these straightforward, pantry-friendly ingredients is the first step toward whipping up a fantastic dish that balances rich, spicy, and fresh notes perfectly. Each one plays a vital role: the chicken lends juicy protein, the veggies add crunch and sweetness, and the spices bring the authentic Mexican flair to your skillet.
- 1 tablespoon oil: Your cooking base to sear the chicken and gently soften veggies without sticking.
- 1.5 pounds boneless skinless chicken breast or thighs: Tender and juicy, this is the hearty star of the recipe.
- Salt & pepper (to taste): Essential seasonings to enhance and balance the flavors of your chicken and vegetables.
- 1/2 cup diced yellow onion (about 1 small): Adds sweetness and depth that beautifully complements the spices.
- 1 medium red pepper (diced, about 3/4 cup): Offers vibrant color and a subtle, juicy crunch.
- 1 tablespoon tomato paste: Concentrated tomato flavor that deepens the sauce with a slight richness.
- 1 (1-oz) packet taco seasoning: Packed with spices, it’s the magic that infuses the dish with warmth and zest.
- 2 cups instant rice: Quick cooking and able to absorb all the tasty juices without fuss.
- 2 cups low-sodium chicken broth: Provides moisture and savory depth while keeping sodium in check.
- 1 (10-oz) can diced tomatoes and green chilies (undrained, like Rotel): Brings a mild kick and juiciness that brightens the entire skillet.
- 1 (15-oz) can black beans (drained and rinsed): Adds creaminess and a boost of fiber and protein.
- 1 cup corn (frozen or drained from a can): Sweet little bursts that celebrate the southwestern flavor profile.
- 2 cups shredded Mexican cheese blend (or cheddar): Melted golden goodness that ties everything together with gooey richness.
How to Make Mexican Chicken and Rice Skillet Recipe
Step 1: Sear the Chicken
Start by heating the oil in a large, deep skillet over medium-high heat. Add the diced chicken, seasoning it lightly with salt and pepper. Cook just until the outside starts to brown—this gives the chicken lovely texture and a flavorful crust. Don’t worry if the chicken isn’t fully cooked through at this point; it will finish in the next steps.
Step 2: Sauté Onions and Red Pepper
Lower your heat to medium and toss in the diced yellow onion and red pepper. Let them soften gently, about 5 to 6 minutes, until they become tender and wonderfully fragrant. Then stir in the tomato paste and taco seasoning. This combo creates the rich, spicy base for the dish that you’ll fall in love with.
Step 3: Add Rice and Liquids
Next, stir in the instant rice so it gets coated with all those delicious spices and tomato paste. Pour in the chicken broth, the entire can of diced tomatoes with green chilies (undrained to keep the moisture and spice), the drained black beans, and corn. Give everything a good stir to combine all the flavors in the skillet.
Step 4: Simmer to Perfection
Bring the skillet to a boil, then immediately lower the heat to a gentle simmer. Cover with a lid and cook on low for 5 to 8 minutes, or longer if you’re using parboiled rice (10 to 15 minutes). The rice will absorb the flavorful liquid, and everything will come together in a delicious harmony. Make sure to stir once or twice during this time to prevent sticking. If things start looking too dry, add just a splash more broth in small increments to keep it moist but not soupy.
Step 5: Melt Cheese, Serve Hot
When the rice and chicken are perfectly cooked, sprinkle 1/2 to 1 cup of shredded cheese into the skillet. Top it off with a little extra cheese to your liking, then cover again for a couple of minutes. This step melts the cheese into a creamy, irresistible blanket that perfectly finishes off this Mexican Chicken and Rice Skillet Recipe.
How to Serve Mexican Chicken and Rice Skillet Recipe
Garnishes
To elevate the dish even more, add fresh garnishes like chopped cilantro, a dollop of sour cream, sliced avocado, or a squeeze of lime. These little touches brighten the flavors and add a fresh, zesty contrast that makes every bite pop.
Side Dishes
This skillet is a hearty meal on its own, but pairing it with simple sides like a crisp green salad, warm tortillas, or some crunchy tortilla chips can round out your dining experience in the best way possible.
Creative Ways to Present
For a fun twist, try serving the Mexican Chicken and Rice Skillet Recipe in individual ramekins or scoop it into baked bell pepper halves for an eye-catching presentation. You could also add a little extra cheese on top and broil it for a minute to get a bubbly, golden crust that’s utterly delicious.
Make Ahead and Storage
Storing Leftovers
This dish stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as tasty as freshly made.
Freezing
You can freeze leftovers by placing the cooled skillet mixture in a freezer-safe container or bag. It stays good for up to 2 months. Thaw overnight in the fridge before reheating, so the texture stays satisfying and not mushy.
Reheating
Reheat gently in a skillet over medium-low heat or in the microwave. Adding a splash of chicken broth as you warm it up helps keep the rice moist and melts the cheese beautifully again.
FAQs
Can I use brown rice instead of instant rice?
Absolutely! Brown rice will take longer to cook, about 35 to 40 minutes, so just adjust your simmering time accordingly and add extra broth as needed to ensure it cooks through without drying out.
What if I don’t have taco seasoning?
You can easily make your own blend by mixing chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and a pinch of cayenne. This way, you control the flavors and heat perfectly!
Can I substitute the chicken with another protein?
Yes! This recipe works beautifully with diced turkey, ground beef, or even tofu for a vegetarian twist. Just adjust cooking times based on the protein you choose.
Is there a way to make this dish spicier?
Definitely. Add chopped jalapeños when cooking the peppers, use a spicy taco seasoning, or top with hot sauce when serving. Just be mindful of everyone’s spice tolerance at the table.
How can I make this recipe dairy-free?
Simply omit the cheese or swap it for a dairy-free cheese alternative that melts well. You’ll still get plenty of flavors from the seasoning and veggies to make it delicious.
Final Thoughts
This Mexican Chicken and Rice Skillet Recipe is a fantastic blend of ease, flavor, and comfort that you’ll want to make again and again. It’s a vibrant, all-in-one skillet meal that brings joy to the table with every bite—perfect for busy nights or whenever you need a warm hug of a dish. Grab your skillet and dive into this fresh twist on a classic favorite, and soon it will be one of your trusted recipes too.
Print
Mexican Chicken and Rice Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and easy one-pan Mexican Chicken and Rice Skillet recipe featuring tender chicken, vibrant veggies, and a blend of spices, all cooked together with rice, beans, and cheese for a comforting, hearty meal perfect for weeknight dinners.
Ingredients
Protein and Dairy
- 1.5 pounds boneless skinless chicken breast or thighs
- 2 cups shredded Mexican cheese blend (OR cheddar or preferred cheese)
Vegetables
- 1/2 cup diced yellow onion (about 1 small)
- 1 medium red pepper, diced (about 3/4 cup)
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup corn (frozen or drained from a can)
- 1 (10-oz) can diced tomatoes and green chilies (like Rotel), undrained (or use plain petite diced tomatoes)
Pantry and Seasonings
- 1 tablespoon oil
- Salt & pepper, to taste
- 1 tablespoon tomato paste
- 1 (1-oz) packet taco seasoning
- 2 cups instant rice
- 2 cups low-sodium chicken broth
Instructions
- Brown the Chicken: Heat oil in a large, deep skillet over medium-high heat. Add diced chicken pieces seasoned lightly with salt and pepper. Cook until the chicken starts to brown on the outside; it does not need to be cooked through at this stage.
- Sauté Vegetables and Season: Reduce heat to medium. Add diced onion and red pepper to the skillet and cook until softened, about 5-6 minutes. Stir in tomato paste and taco seasoning, mixing thoroughly to coat the veggies and chicken.
- Add Rice and Liquids: Stir in the instant rice, then add the chicken broth, diced tomatoes with green chilies (undrained), drained black beans, and corn. Mix well to combine all ingredients evenly.
- Simmer the Skillet: Bring the mixture to a boil, then reduce heat to a simmer. Cover the skillet and cook on low heat until the rice is cooked through and most of the liquid has been absorbed—about 5-8 minutes for instant rice (or 10-15 minutes if using parboiled rice). Stir once or twice during cooking to prevent sticking. If the rice appears too dry during cooking, add extra broth in 2-tablespoon increments, being careful not to make the dish soupy.
- Add Cheese and Melt: Once cooked, stir in 1/2 to 1 cup of shredded cheese. Top with additional shredded cheese to taste. Cover the skillet and let it sit for 1-2 minutes until the cheese melts. Serve immediately and enjoy!
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust the amount of taco seasoning depending on your spice preference.
- If you don’t have instant rice, use parboiled rice but increase cooking time to 10-15 minutes accordingly.
- Adding extra broth during cooking helps prevent the rice from becoming dry or sticking, but avoid adding too much to keep the consistency perfect.
- Serve with fresh cilantro, sour cream, or avocado slices for added flavor and creaminess.
