Mexican Rice and Chicken Skillet
This Mexican Chicken and Rice recipe is made of several Mexican staples cooked entirely in one pan to make a tasty family meal. It’s filling and comforting!
Servings: 5
Calories: 716kcal
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!
Nutrition
Calories: 716kcal | Carbohydrates: 59g | Protein: 52g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 156mg | Sodium: 1679mg | Potassium: 492mg | Fiber: 10g | Sugar: 6g | Vitamin A: 782IU | Vitamin C: 15mg | Calcium: 501mg | Iron: 3mg