Mexican Chicken and Rice is the perfect easy dinner to replace taco night! I love tacos, but repetitive meals can become boring, so this is a great alternative that still gives you delicious flavors. It’s creamy, cheesy, and has plenty of protein and flavor that keeps you going back for more.
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The tomatoes, corn, and beans add lovely differentiating textures to make every bite just as tasty as the last. Not to mention, you’re free to use whatever toppings you like to make your portion your own with hot sauce, sour cream, and more.
If you like chicken and rice recipes, you will love this classic Chicken Broccoli Rice and my Old Fashioned Chicken and Rice Casserole.
Why You’ll Love This Recipe
- It’s a one-pan meal: This entire Mexican chicken rice recipe is cooked in the same pan. Not only is it so much easier than using all of the pots and pans in your kitchen, but it also makes cleanup quicker.
- It’s budget-friendly: I love that this is an inexpensive recipe. Cheap dinners are great, especially when you have a tight budget and a whole family to feed.
- It’s perfect to feed a lot of people: Making this is not only easy, but so is increasing the recipe! Prepare this meal for guests or family members who regularly join you for dinner, and it will fill everyone up without taking up all your time.
Ingredients
Here is everything you need to make Mexican rice and chicken. Many of the ingredients are ready to add straight to the pan, eliminating most of the prep work for you!
- Chicken: Any cooked and shredded chicken would be great here. Cook and shred some chicken breasts or use a rotisserie chicken to save time.
- Onions and garlic: These are basic aromatics that add depth of flavor to the recipe. Ensure they’re diced up well so you don’t have large chunks when serving.
- Taco seasoning: I keep it nice and simple by only using taco seasoning. It has all of the classic Mexican spices like chili powder and cumin. It adds plenty of flavor to the other ingredients.
- Rice: I use long-grain rice for this recipe. White rice is best because it absorbs flavor well. Do not use instant rice, or it will overcook.
- Tomatoes and corn: I add a can of Rotel tomatoes and green chiles and a can of sweet corn. You may use any variety/heat level of Rotel that you like. Fire-roasted is one of my favorites! Ensure that you drain the corn before you add it.
- Beans: Rinse and drain the black beans before you put them in the skillet. Excess moisture will make the final result mushy. Try this recipe with pinto beans if you want!
- Chicken broth: This adds the perfect amount of salt and flavor while helping the rice cook. I prefer it over plain water in this Mexican chicken with rice. Feel free to use bouillon.
- Cheese: I use shredded fiesta cheese to keep with the theme. You may use shredded sharp cheddar, too!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mexican carnitas and rice: Try this Mexican-style chicken recipe with shredded pork instead.
- Add more veggies: Load on the veggies if you want. Cook some bell pepper or zucchini with the onions, or toss in some greens to sneak in more vegetables.
- Make it vegetarian: Replace the chicken with extra beans and swap the chicken broth for vegetable broth to make this dish vegetarian friendly.
How to Make Mexican Chicken with Rice
These are the steps you’ll need to make this one-pan Mexican chicken and rice recipe. Each step will tell you what to add to the skillet and when to ensure it all comes together and is perfectly cooked at the end.
Step 1: Sautee onions and garlic. Sauté the onions and garlic in your cast iron skillet with olive oil for 2-3 minutes or until they’re soft and fragrant.
Step 2: Add chicken. Add the shredded chicken and stir until warm.
Step 3: Add veggies and broth. Add in the beans, tomatoes, corn, rice, seasoning, and finally the chicken broth.
Step 4: Simmer and add cheese. Cover the skillet and allow it to simmer for about 20 minutes over low heat. Check the rice for doneness before sprinkling the shredded cheese on top.
Step 5: Melt the cheese and add garnish. Cover the skillet and cook the chicken and rice for another 5 minutes or until the cheese has fully melted. Top it with your favorite garnishes such as avocado, tomatoes, sour cream, and cilantro before serving.
Recipe Tips
- Keep the pan covered: When you get to the simmering step, keep the lid on the pan. This keeps the steam inside to ensure that the rice cooks properly. If you keep checking on it, the rice will be uneven and crunchy.
- Use leftover chicken: One of my favorite hacks for this recipe is leftover chicken. If I make chicken for dinner during the week, I’ll save it, shred it, and throw it into this easy Mexican-style chicken and rice.
- Allow it enough time to simmer: Trust the process! Ensure that the chicken and rice have plenty of time to cook thoroughly and evenly.
If you love recipes like this bold Mexican casserole, you may also enjoy this Mexican Breakfast Casserole.
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. You may freeze leftovers in an airtight container for up to 2 months.
- Reheating: You may reheat a single serving in the microwave for 2-3 minutes or until it’s warmed through.
Serving Suggestions
- Use this easy tomato salsa and creamy jalapeno sauce as additional topping options. Serve them as a garnish or set them on the table to add to individual portions.
- Smoked guacamole and air fried pita chips make a great side dish or appetizer for this dinner.
- These blueberry cookies make a tasty dessert to enjoy after this Mexican rice and chicken dish.
Recipe FAQs
Sure! If you use a different large skillet that isn’t oven-safe, you can transfer the ingredients to a baking dish. Cover it with aluminum foil and bake it for 25-30 minutes at 350 degrees F.
Of course! Follow the same steps as above, except pressure cook it for 10-15 minutes and then let the pressure naturally release for a few minutes before you manually release the rest. It should all be perfectly cooked!
Sure. They take a little longer to cook and aren’t as easy to shred, but they are super flavorful! I highly recommend using leftover chicken thighs for this recipe.
More Delicious Mexican Chicken Dishes
Do you like Mexican dishes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Mexican Rice and Chicken Skillet
Ingredients
- 2 cups chicken cooked and shredded (can use chicken breasts, thighs, or rotisserie chicken)
- 1 tablespoon olive oil
- ½ cup diced onions
- 2 tablespoon minced garlic
- 4 tablespoon taco seasoning 1 packet
- 1 cup uncooked long grain rice
- 10 ounce can Rotel tomatoes and green chilies undrained
- 5 ounce can sweet corn drained
- 15 ounce can black beans rinsed and drained
- 1 ½ cups chicken broth
- 3 green onions diced
- 3 cups shredded fiesta cheese
- OPTIONAL TOPPINGS: sour cream tomatoes, avocado slices, additional green onions
Instructions
- In a large skillet (I used a cast iron skillet), heat olive oil over medium heat.
- Add onions and garlic. Cook for 2-3 minutes or until onions become translucent and garlic becomes fragrant.
- Add shredded, cooked chicken, taco seasoning, rice, Rotel, corn, black beans, and chicken broth.
- Gently stir everything together and bring to a slow boil.
- Reduce heat. Cover and simmer for 20 minutes, stirring halfway through.
- Sprinkle green onions and cheese over top.
- Cover and cook for an additional 5 minutes or until cheese is completely melted
Notes
- Store any leftover Mexican chicken and rice in an airtight container in the refrigerator for up to 3 days.
- Use leftover chicken as a way to save time and reduce food waste!
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