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One Pan Mexican Chicken and Rice

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Mexican Chicken and Rice is an easy, 30 minute, one pot meal meal the entire family will love. With tons of flavor and fail-proof prep, this is a weeknight dinner recipe you’ll turn to again and again!

close up of Mexican chicken and rice in a skillet

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You all know I’m a HUGE fan of recipes that are super easy for those crazy hectic weeknights, and this Mexican chicken and rice is just that! Like our Mexican cornbread casserole and Mexican ground beef skillet, this recipe is packed with flavor but it is much faster to make.

Why I love this recipe

  • one pan means easy clean up!
  • ready in 30 minutes start to finish, great for busy weeknights
  • simple, common ingredients you might already have on hand
  • packed with flavor the whole family will love

Ingredients

  • olive oil
  • onion
  • boneless skinless chicken breasts
  • taco seasoning
  • rice
  • chicken stock or chicken broth
  • Rotel diced tomatoes and chilies
  • fiesta style corn (Mexicorn)

Step by step

  1. Heat oil in a large skillet over medium high heat. Add chopped onion and sauté for 3-4 minutes or until the onion is translucent.
  2. Add diced chicken breast and sprinkle with taco seasoning. Cook until browned, about 8-9 minutes.
  3. Add chicken broth, rice, Rotel, and corn. Stir to mix.
  4. Bring to a boil then reduce heat to a simmer and cover. Cook for 15 minutes or until rice is tender.
white bowl with Mexican chicken and rice with skillet in background

Variations and add-ins

This is a great recipe to experiment with and use what you have on hand. Here are a few add-in ideas:

  • add a can of black beans
  • diced bell peppers
  • use chicken thighs instead of chicken breasts
  • give a little spice with an extra can of diced green chiles
  • top with sliced green onions

Tips for best results

  • Use long grain rice for the best results. A shorter grain may give you a more mushy or chewy texture in this dish.
  • Use a deep skillet to ensure you have room for everything and to allow for the rice to absorb the liquid and expand.
  • If you have picky eaters you can substitute onion powder for the diced onion and/or omit the Rotel.

Serving suggestions

I like to serve this dish with a few taco toppings: sour cream, chopped fresh cilantro, and shredded Mexican style or cheddar cheese are all very good. You could also try diced bell peppers for some crunch, pico de gallo, guacamole, or queso cheese.

FAQs

Can I use brown rice in this recipe?

While I prefer long grain rice you can substitute brown rice by adding an extra 1/2 cup of broth and extending the cooking time according to package directions, usually an extra 20 minutes.

What is the best chicken to use?

Use fresh or frozen and completely defrosted boneless, skinless chicken breast or you can substitute chicken thighs in this recipe.

Storage

This is a great recipe for enjoying for lunch the next day! Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the microwave.

If you try this recipe please comment and rate it below, I love hearing from you!

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skillet with Mexican chicken and rice

One Pan Mexican Chicken and Rice

  • Author: Melissa Riker
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: main course
  • Method: stovetop
  • Cuisine: Mexican

Description

Mexican Chicken and Rice is an easy, one pan, 30 minute meal the entire family will love. With tons of flavor and fail-proof prep, this is a weeknight dinner recipe you’ll turn to again and again!


Ingredients

Scale
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 pound boneless, skinless chicken breast, cut into bite size pieces
  • 1 packet taco seasoning
  • 1 1/2 cups long grain rice
  • 1 1/2 cups chicken broth
  • 10 ounce can Rotel diced tomatoes and chilies
  • 11 ounce can fiesta style corn, drained

Instructions

  1. Heat oil in a large skillet over medium high heat. Add onion and sauté for 3-4 minutes or until the onion is translucent.
  2. Add diced chicken breast and sprinkle with taco seasoning. Cook until browned, about 8-9 minutes.
  3. Add chicken broth, rice, Rotel, and corn. Stir to mix.
  4. Bring to a boil then reduce heat to a simmer and cover. Cook for 15 minutes or until rice is tender.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the microwave. 

Nutrition

  • Serving Size:
  • Calories: 366
  • Sugar: 1.2 g
  • Sodium: 596 mg
  • Fat: 9.7 g
  • Carbohydrates: 47.5 g
  • Fiber: 1 g
  • Protein: 22.1 g
  • Cholesterol: 56.4 mg

Keywords: Mexican chicken and rice

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