This easy Mexican Chicken and Rice recipe is a cheesy, flavorful one-pot dinner that takes about 30 minutes. Loaded with tender chicken, salsa, rice, beans, corn, and plenty of melted cheese, it's a satisfying, hearty meal, perfect for busy weeknights.
For more easy weeknight dinners, try One Pot Taco Spaghetti and Walking Taco Casserole with Fritos.
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❤️You're Going to Love This
- An easy one pan meal with tender chicken, fluffy rice, beans, and veggies
- Delicious meal with minimal prep, ready in about 30 minutes.
- Bold, zesty flavor from salsa and taco seasoning.
- Family-friendly, comforting, and totally customizable with proteins and toppings.
- Great recipe for taco night, busy weeknights, or casual entertaining.
This one-pot Mexican chicken and rice skillet is a family favorite. It's hearty, full of flavor, and ready in just over 30 minutes. Juicy chicken and tender rice simmer in savory salsa, taco seasoning, beans, and corn, and the gooey cheese makes it the ultimate comfort food. Add your favorite taco toppings and serve with tortilla chips for scooping.
If you're a fan of Mexican-inspired comfort foods, be sure to check out my friends' recipes for Chicken Enchilada Casserole and Loaded Nachos.
🍗Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Boneless, skinless chicken breasts. You can also use boneless skinless chicken thighs -- adjust cook time, as they may take longer.
- Taco seasoning. When I don't feel like making homemade taco seasoning, Spice Islands Taco Seasoning with chipotle, cocoa powder, and cornmeal is a great shortcut-smoky, bold, and not too salty.
- White long grain rice. Long-grain white rice cooks up the fastest and fluffiest. Do not use instant rice or it will get mushy. Brown rice will take about 25 minutes longer and will likely need more liquid.
- Corn. Fresh, frozen, or canned sweet corn will all work well in this recipe.
- Black beans. Be sure to drain and rinse the black beans. You can also use pinto beans.
- Cheese. I used shredded Mexican-style cheese. Use any melty cheese, like mozzarella, Monterey Jack, or cheddar cheese.
🌶️Variations or Substitutions
- Rotisserie chicken. For a quick shortcut, stir in diced leftover chicken after the rice has cooked.
- Proteins. Ground chicken, ground turkey, or ground beef would all be delicious swaps here.
- Vegetarian. Omit the chicken and add extra beans, green chilies, corn, or sautéed veggies like red bell peppers and zucchini.
- Heat level. Choose mild, medium, or hot salsa and taco seasoning to control the spice.
🥣How to Make Mexican Chicken and Rice
Step 1. Heat oil in a Dutch oven or large skillet over medium-high heat. Add chicken, season with salt and pepper, and sear 5-7 minutes until browned.
Step 2. Add a splash of broth and loosen browned bits. Stir in taco seasoning, salsa, tomato sauce, remaining broth, and uncooked rice. Bring to a boil, then reduce to a simmer and cover.
Step 3. Cook 15-20 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
Step 4. Stir in corn and black beans. Top with cheese and cover 5 minutes to melt. Serve with your favorite taco toppings and tortilla chips.
👉Helpful Hint: Choose the right vessel. A wide Dutch oven or deep skillet gives enough room for the liquid and for the rice to cook.
✅Top Tips
- Simmer gently. Keep the lid on and heat low so the rice cooks evenly without burning.
- Stir occasionally to prevent the rice from sticking. But keep the lid on to help the rice steam and cook through.
- Check liquid levels. If the rice isn't quite done but the pan looks dry, add a splash of broth or water and continue cooking.
- Spice it up. Add diced jalapeños or a pinch of red pepper flakes, or cayenne pepper with the taco seasoning for extra heat.
🎁Storage & Reheating
- Refrigerator. Store leftovers in an airtight container for 3-4 days.
- Freezer. Cool completely, then freeze in individual portions or a large container for up to 2 months.
- Reheat. Warm gently on the stovetop or in the microwave, adding a splash of chicken broth or water to loosen the rice and keep it moist.
❓FAQ
Yes, but it will take longer to cook (40-45 minutes). Add extra broth if needed.
Yes. Stir in shredded rotisserie chicken after the rice has cooked, just before adding the cheese.
Yes. Reheat gently on the stove with a splash of broth to loosen the rice.
The heat level depends on your salsa and taco seasoning. Use mild for family-friendly flavor, or hot for extra kick.
Yes. Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat with a splash of broth.
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📖 Recipe
One Pan Mexican Chicken and Rice
Ingredients
- 2 tablespoons extra virgin olive oil
- 16-18 ounces boneless skinless chicken breasts, cut into 1" cubes
- ¼ cup taco seasoning
- 2 cups chicken broth
- 2 cups salsa
- 8 ounces tomato sauce
- 1 cup uncooked long grain white rice
- 1 cup corn kernels, frozen, canned, or fresh
- 1 cup black beans, drained and rinsed
- 1 ½ cups Mexican blend shredded cheese
Instructions
- Heat oil in a Dutch oven or deep 12" skillet over medium-high heat until shimmering. Add the cubed chicken and season with salt and pepper. Sear chicken until brown, 5-7 minutes.
- Add a little broth to the pan and scrape up any browned bits. Add the taco seasoning, salsa, tomato sauce, and the rest of the broth. Add the rice and stir to combine. Bring to a boil, reduce to a simmer, and cover.
- Cook for 15-20 minutes until rice is tender and liquid is absorbed. Stir occasionally to keep the rice from sticking to the pan.
- Stir in the corn and black beans. Sprinkle the cheese on top and cover for 5 minutes until melted. Serve with chopped tomatoes, fresh cilantro, avocado, green onions, and your favorite toppings.
Notes
- Use a deep, wide pan. A Dutch oven or deep skillet gives rice room to cook evenly.
- Simmer low. Keep the lid on and heat low for tender rice.
- Stir occasionally to prevent the rice from sticking to the pan.
- Add liquid if needed. Splash in broth or water if the rice isn't done and the liquid has absorbed.
- For extra heat, stir in jalapeños, red pepper flakes, or cayenne pepper.
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