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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


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!


  • 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


  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.


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


  • 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