This Mexican Chicken and Rice recipe brings everything together in one skillet with bold Tex-Mex flavor. It’s full of tender chicken, warm spices, and cheesy rice that’s simmered right in the same pan.
Why You Need To Make This Tex-Mex Chicken and Rice
- Quick to make: Everything cooks in under 40 minutes, and most of that time is hands-off. You can tidy the kitchen or help with homework while it simmers.
- Kid-approved flavors: The spices are warm but not too spicy, and the cheesy rice makes it an easy win with picky eaters.
- Pantry-friendly: Most of the ingredients are pantry staples or freezer items, so you probably already have everything you need.
I make this chicken and rice dish at least three times a month. It’s one of those recipes that’s so familiar I don’t even need to look at the measurements anymore. We love Mexican-inspired easy meals at my house, just like my Chicken Fajita Pasta and Chicken Enchilada Pasta, and this one fits right in with its comforting texture and warm, bold spices.
Ingredients and Substitutions
- Avocado oil – Olive oil or canola oil will work if that’s what you have on hand.
- Yellow onion – White onion or red onion can be used instead.
- Boneless, skinless chicken breasts – Chicken thighs also work great and stay juicy.
- Salt and pepper – No substitutions.
- Garlic – Garlic powder can be used in a pinch. Use about half the amount.
- Chili powder – No substitutions.
- Ground cumin – No substitutions.
- Cayenne pepper – Leave it out if you want it less spicy.
- Chicken broth – Vegetable broth or water with bouillon can be used.
- Black beans – Pinto beans or kidney beans both work well in place of black beans. Just drain and rinse before adding.
- Diced tomatoes – Fire-roasted or low-sodium tomatoes work too.
- Green chiles – Skip if you don’t have them or swap with a few tablespoons of green salsa.
- Long grain rice – Jasmine or basmati rice work, but avoid quick-cooking rice.
- Frozen corn kernels – Canned corn (drained) or fresh corn cut off the cob both work.
- Colby Jack cheese – Cheddar or Monterey Jack are good substitutes.
Mandy’s Top Tip
Shred your own cheese. Pre-shredded cheese is coated in anti-caking agents, which keeps it from melting as smoothly and gooey as block cheese.
Tips for Success
Use a large skillet – A larger pan gives the rice enough room to cook evenly without steaming.
Cut the chicken evenly – Keeping the pieces the same size ensures they all cook at the same rate.
Check your rice – If the liquid looks absorbed but the rice is still firm, add a splash of broth and cook a few minutes longer.
How to Make the One Pan Chicken and Rice
This recipe is really straightforward. First you’ll sauté the onion and chicken with the spices. Then everything else goes into the skillet and simmers until the rice is tender. Finish with cheese over the top and let it melt.
Sauté the onions
Add the seasonings.
Cover and simmer.
Sear the chicken.
Add the rice, veggies, and liquids.
Top with cheese.
Want to be the first to know when more one pot recipes are published? Sign-up for our email list below!
More meals with Mexican-inspired flavor
Love the flavors in this dish? Here are a few more recipes that bring those same bold, comforting spices to the table.
Did you try this skillet Mexican chicken and rice? Let me know how it turned out by leaving a comment and ⭐ rating below!
Mexican Chicken and Rice Recipe
Ingredients
- 1 tablespoon avocado oil
- 1 large yellow onion diced
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic minced
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
- 1 (15-ounce) can black beans drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can green chiles
- 1 cup long-grain rice
- 1 cup frozen corn kernels
- 1 1/2 cups Colby Jack cheese shredded
Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Season the chicken with salt and pepper, then add it to the skillet. Cook until lightly browned but not fully cooked through, about 5 to 6 minutes.
- Stir in the garlic, chili powder, cumin, and cayenne pepper. Cook for 1 minute until fragrant.
- Add the chicken broth, beans, diced tomatoes with their juice, green chiles, rice, and corn. Stir to combine and bring to a simmer.
- Cover the skillet with a lid, reduce the heat to low, and cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Remove from the heat and sprinkle the cheese over the top. Cover again and let sit for 5 minutes so the cheese melts.
- Serve warm, straight from the skillet.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let the dish cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
- Reheat: Warm in the microwave or in a skillet over low heat with a splash of broth to loosen it up.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.