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!
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
- simple, common ingredients you might already have on hand
- packed with flavor!
Ingredients
- olive oil
- onion
- chicken breast
- taco seasoning
- rice
- chicken broth
- Rotel diced tomatoes and chilies
- fiesta style corn (Mexicorn)
Step by step
- Heat oil in a large skillet over medium high heat. Add onion and sauté for 3-4 minutes or until the onion is translucent.
- Add diced chicken breast and sprinkle with taco seasoning. Cook until browned, about 8-9 minutes.
- Add chicken broth, rice, Rotel, and corn. Stir to mix.
- Bring to a boil then reduce heat to a simmer and cover. Cook for 15 minutes or until rice is tender.
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 cilantro, and shredded Mexican style cheese are all very good. You could also try diced bell pepper for some crunch, pico de gallo, guacamole, or queso cheese.
FAQs
While I prefer long grain rice you can substitute brown rice by adding an extra ½ cup of broth and extending the cooking time according to package directions, usually an extra 20 minutes.
Use fresh or frozen and completely defrosted boneless, skinless chicken breast or you can substitute chicken thighs in this recipe.
Storage
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!
One Pan Mexican Chicken and Rice
- 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
- 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 ½ cups long grain rice
- 1 ½ cups chicken broth
- 10 ounce can Rotel diced tomatoes and chilies
- 11 ounce can fiesta style corn, drained
Instructions
- Heat oil in a large skillet over medium high heat. Add onion and sauté for 3-4 minutes or until the onion is translucent.
- Add diced chicken breast and sprinkle with taco seasoning. Cook until browned, about 8-9 minutes.
- Add chicken broth, rice, Rotel, and corn. Stir to mix.
- 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.
Keywords: Mexican chicken and rice
James says
It is a nice recipe. Thanks. http://www.fooddoz.com