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
Scale
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.
