One Pan Mexican Chicken and Rice

spoon lifting up a gooey, cheesy serving of Mexican chicken and rice from a Dutch oven.

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Mexican Chicken and Rice is a cheesy one-pot dinner with chicken, salsa, rice, beans, and corn. A quick, family-friendly 30-minute meal everyone will love.

Prep Time5

Cook Time35

Course: Main Course

Cuisine: American

Servings:

Calories: 442kcal

Author: Cara Lanz

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.

Nutrition