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This easy one-pan Mexican chicken and rice is a healthy, hearty comfort-food dinner the whole family will love. Made with juicy seasoned chicken breasts, black beans, corn, tomatoes, and rice, it’s a balanced meal that’s naturally high in protein and fiber.
Ready in just 30 minutes, this flavorful Mexican chicken and rice skillet can be served on its own or used as a filling for burritos, tacos, or meal-prep bowls, making it perfect for busy weeknights.
If you love my Mexican inspired meals, like this Mexican chicken, sweet potato, and black bean skillet and beef enchilada skillet, then I know you’ll love this Mexican chicken and rice! This is a one pan dinner, or as I like to call them, skillet dinners. It’s my favorite way to cook because the meals come together quickly, you don’t have to tend to multiple pots and pans, and there’s less dishes to wash!
Being single, I love to make this recipe for meal prep because it keeps for up to 5 days in the refrigerator. That means less nights I have to cook dinner! If you’ve got a family to feed, this Southwest chicken and rice has ingredients and flavors that both adults and kids will love. Black beans, corn, chicken, rice, and plenty of of gooey melted cheese on top. What’s not to love?
What Readers are Saying
Bethany says – “10/10 will make again. Delicious and a new go-to meal in my household. I made it exactly as instructed and it turned out perfect. I will say the recipe did not say when to add the fire-diced tomatoes so I added them with everything else on step 2 and turned out great. This is a new favorite of my picky husband and 11yo son. Thanks!”
Edward says – “Another great recipe from Danae! Super easy and delicious.”
Ingredients Needed for Mexican Chicken and Rice
- Green onions – I like the milder flavor of green onion in this recipe. You can also used a 1/2 cup of diced yellow onion or white onion.
- Chicken breasts – Cut the chicken into bite size pieces so they cook quickly. Chicken thighs can be used as a substitution.
- Chili powder, cumin, garlic powder – The dried spice blend. These spices are commonly used in both Mexican and Southwest cooking.
- Long grain white rice – White rice should be used for this recipe because it has a faster cook time. Using brown rice will result in the other ingredients being overcooked and there won’t be enough liquid.
- Fire roasted tomatoes – Adds a nice smoky flavor to the skillet dinner. You could also swap with a can of Rotel or regular diced tomatoes.
- Green chiles – I recommend using mild green chiles unless you really want it to be extra spicy.
- Cilantro – Fresh and flavorful herb often used in Mexican and southwest cooking.
- Black beans and corn – Adds nice texture and flavor, plus extra protein and fiber.
- Red enchilada sauce – I used mild enchilada sauce, but medium would be great too for some added heat. To keep the recipe gluten-free, check the label and verify that it’s gluten-free. My favorite gluten-free enchilada sauce is Hatch or Siete Foods.
- Colby Jack – Colby Jack melts beautifully, but you can also use cheddar or Monterey Jack as an alternative.
How to make Mexican chicken and rice
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Heat a large skillet that has a lid (or pot) over medium-high heat with some olive oil in it. When it’s hot, add in the green onions, chicken, spices, salt and pepper. Cook for 2-3 minutes until the chicken is browned, but not cooked through. It will finish cooking with the rice.
Add in the rice, fire roasted tomatoes, corn, black beans, green chiles, cilantro, water, and enchilada sauce. Stir everything together and bring it to a low boil.
Once boiling, cover the pan with a lid and turn the heat down to low. Cook for 15-20 minutes or until the rice is tender.
You’ll need to stir the rice every few minutes to prevent it from sticking to the bottom of the pan.
Once the rice is cooked turn off the heat. Sprinkle the cheese over the top and cover again with the lid. Keep it covered for a few more minutes or until the cheese is melted.
Garnish with green onions, cilantro, or any of the topping suggestions listed below.
Tips for making Mexican chicken and rice
- Don’t overcook the chicken. To keep the chicken from being dry, be sure you only brown it for a couple minutes before adding in the rice and remaining ingredients.
- Grate the cheese from the block. Pre-shredded cheese, while convenient, doesn’t have nearly as good of taste and doesn’t melt as well.
- If you’re using a pan or skillet make sure it’s a little deeper so that everything fits and isn’t spilling all over the place when you stir it.
- Rinse the rice to remove some of the starch so the finished dish isn’t as thick and sticky.
- If the rice is undercooked and the liquid is absorbed, you may have the heat up too high. Be sure to turn the heat down to low after it comes to a boil.
- If the rice mixture is too thick, add in 2 tablespoons of water at a time until it’s the consistency that you want it to be.
Topping Ideas & Serving Suggestions
I topped this Mexican inspired chicken and rice with extra green onions and cilantro since they were already being used in the recipe. But, the topping possibilities are endless!
Try topping it with avocado or green chile guacamole, sliced black olives, plain Greek yogurt or sour cream, diced tomatoes, or pico de gallo. Want to add a little crunch? Crush some tortilla chips and sprinkle them on top like I did with this taco skillet.
Repurpose the leftovers in new ways and use them as a filling for tacos, burritos, wraps, or quesadillas.
Leftovers and reheating
Storage – Mexican chicken and rice will keep in an airtight container in the refrigerator for up to 5 days.
Reheating – To reheat, microwave for 30 second intervals until hot or you can reheat it in a non-stick skillet or saucepan over medium-low heat. You may need to add splash of water, chicken broth, or enchilada sauce to thin it out.
Freezing – Mexican chicken and rice is freezer friendly! Before freezing, let it cool completely. Transfer to an airtight, freezer safe container and store in the freezer for 2-3 months. Defrost in the refrigerator overnight before using.
Frequently Asked Questions
Can I use rotisserie or pre-cooked chicken instead of raw chicken?
Yes. If you want to use cooked chicken add it in at the end after the rice is cooked to prevent it from drying out.
Can I make this dairy-free or omit the cheese?
Yes. The chicken and rice is still delicious and full of bold flavors without the cheese. You can also use a dairy-free cheese such as Violife.
Can I make this spicier/milder?
Yes. This recipe isn’t very spicy if made as is, as long as you are using a mild chili powder and mild enchilada sauce. If you are especially sensitive to spicy food, you can omit the green chile and use a bell pepper. I haven’t tried substituting the enchilada sauce with anything else so I can’t give any suggestions for that. For a spicier version, use medium or hot enchilada sauce and hot green chiles instead of mild.
Can I use brown rice?
No. Brown rice takes significantly longer to cook than white rice and the amount of liquid needed will not be the same. If you’re looking for a similar flavored recipe that does use brown rice, try this Southwest Turkey, Vegetable, and Rice Skillet.
More One Pan Dinners
Mexican Chicken and Rice Recipe
Ingredients
- 1 tablespoon olive oil
- 3 green onions sliced
- 1 pound chicken breasts cut into bite sized pieces
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup uncooked long grain white rice
- 14.5 ounce can fire roasted diced tomatoes
- 4 ounce can diced green chiles
- 1 cup canned black beans drained and rinsed
- 1/2 cup defrosted frozen corn
- 2 tablespoons chopped cilantro
- 15 ounce can red enchilada sauce
- 1/2 cup water
- 1 cup shredded Colby Jack cheddar or Monterey Jack cheese
Instructions
- Add a tablespoon of olive oil to a large skillet that has a lid (or pot) and heat it over medium-high heat. Add in the green onions, chicken, spices, salt and pepper. Cook just until the chicken is browned, but not cooked through, about 2-3 minutes.
- Add the rice, fire roasted tomatoes, corn, black beans, green chiles, water, and enchilada sauce to the skillet. Stir everything together and bring it to a low boil.
- Once boiling, cover the pan with a lid and turn the heat down to low. Cook for 15-20 minutes or until the rice is tender. Stir the rice every few minutes to prevent it from sticking to the bottom of the pan. If the liquid absorbs before the rice is cooked, add in 1/4 cup of water at a time until it’s tender.
- Once the rice is cooked turn off the heat. Sprinkle the cheese over the top and cover again with the lid. Keep it covered for another 2-3 minutes or until the cheese is melted. Garnish with green onions and cilantro or other toppings of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Mexican Chicken and Rice, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Another great recipe from Danae! Super easy and delicious.
10/10 will make again. Delicious and a new go-to meal in my household. I made it exactly as instructed and it turned out perfect. I will say the recipe did not say when to add the fire-diced tomatoes so I added them with everything else on step 2 and turned out great. This is a new favorite of my picky husband and 11yo son. Thanks!
Again, a great recipe. the photos look amazing. Thanks for the recipe