Julie Clark
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Mexican Chicken and Rice
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Mexican Chicken and Rice loaded with veggies and beans, all made in one skillet for easy cleanup. With similar flavors as our Mexican chicken soup, this one pot dinner idea will be a hit with the family.
Chicken and Rice are two ingredients that go together in so many delicious ways. From creamy chicken and rice and salsa verde chicken and rice, to chicken fried rice and chicken wild rice soup, there’s always a new way to combine the two pantry staples.
This one pot dinner of Mexican Chicken and Rice is sometimes called Fiesta chicken, thanks to all of the pretty colors. It’s an easy dinner idea that is ready in just 35 minutes. Perfect for busy weeknights!
Gather the Ingredients:
- Cooked rice: I used white rice, but any long-grain rice will work, just be sure to cook it al dente and salt it before adding to the dish.
- Chicken: Instead of chicken breast, you can use chicken thighs for more flavor. Or, save time and use rotisserie chicken. Skip the cooking at the beginning of the recipe and add the rotisserie chicken in at the end to heat it through.
- Taco Seasoning: No packet of taco seasoning in your pantry? Make our homemade taco seasoning.
- Rotel Tomatoes: If you don’t have access to Rotel canned tomatoes, use diced tomatoes and add green chilies for a similar flavor, or just use a spicy tomato sauce for a different twist.
- Colby Jack cheese: Use cheddar cheese or any shredded cheese you prefer.
✨ See the recipe card for the full recipe and ingredients. ✨
Make Mexican Chicken and Rice in 5 Steps
- Season the chicken pieces with taco seasoning, ensuring they are well coated. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and nearly cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add a bit more oil if needed, and sauté the onion and green bell pepper until they start to soften, about 3-4 minutes; add garlic and cook 30-45 seconds more.
- Stir in the corn, black beans, and Rotel. Cook for another 2 minutes.
- Return the chicken to the skillet and mix in the cooked rice, chicken broth, and heavy cream. Stir well to combine everything evenly. Bring the mixture to a simmer and let it cook for about 5 minutes, or until the sauce starts to thicken slightly.
- Sprinkle the shredded Colby Jack cheese over the top, then cover with a lid and let it simmer until the cheese is melted and the chicken is fully cooked, about 3-5 minutes.
Make it a meal.
- Flour Tortillas: Warm flour or corn tortillas can be served on the side for wrapping the chicken and making soft tacos or burritos.
- Mexican Coleslaw Salad: A fresh veggie salad with a light vinaigrette dressing can balance the richness of the Mexican chicken and rice.
- Refried Beans: A side of refried beans or a simple black bean salad can enhance the Mexican theme of the meal.
- Chips and Salsa or Guacamole: Start the meal with a classic appetizer of tortilla chips served with pico de gallo, salsa and guacamole.
- Mexican Corn: Elote (Mexican street corn) or a corn salad with a creamy, spicy dressing pairs nicely with the flavors of this chicken rice dish.
And serve our easy apple crisp recipe for dessert!
How can I make this dish spicier?
To add more heat, you can include additional spices like cayenne pepper or diced jalapeños with the vegetables, or use a spicier variety of taco seasoning or Rotel tomatoes.
What can I use instead of heavy cream?
Yes, you can use light cream, half-and-half, or even a milk alternative like coconut milk for a lighter version, but note that this will affect the creaminess and flavor of the dish.
Is it necessary to cook the rice to al dente?
Cooking the rice to al dente is recommended because it will continue to absorb liquid and cook further when added to the skillet. This prevents the rice from becoming too mushy.
Leftovers and Reheating
This Mexican chicken and rice should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of broth or water if necessary to loosen the mixture.
To freeze, cool completely before freezing in an airtight container. Thaw in the refrigerator overnight before reheating.
Other Mexican Inspired Recipes
- Santa Fe Chicken
- Skillet Mexican Potatoes
- Mexican Chicken Marinade
- Cilantro Lime Rice
- Tortilla Chip Mexican Pizza
- Taco Soup with Noodles
- Mexican Baked Potato
Mexican Chicken and Rice (Fiesta Chicken)
Mexican Chicken and Rice loaded with veggies and beans, all made in one skillet for easy cleanup. With similar flavors as our Mexican chicken soup, this one pot dinner idea will be a hit with the family.
Servings 5
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons taco seasoning mix
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 green bell pepper diced
- 1 can corn 15 ounces, drained
- 1 can black beans 15 ounces, drained and rinsed
- 1 can Rotel tomatoes 10 ounces, drained
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 cups cooked rice al dente
- 1 cup Colby Jack cheese shredded
- Fresh cilantro chopped (for garnish)
Instructions
- Season the chicken pieces with taco seasoning, ensuring they are well coated. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and nearly cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. 1 pound boneless skinless chicken breasts, 2 tablespoons taco seasoning mix, 1 tablespoon olive oil
- In the same skillet, add a bit more oil if needed, and sauté the onion, and green bell pepper until they start to soften, about 3-4 minutes; add garlic and cook 30-45 seconds more. 1 small onion, 2 cloves garlic, 1 green bell pepper
- Stir in the corn, black beans, and Rotel. Cook for another 2 minutes. 1 can corn, 1 can black beans, 1 can Rotel tomatoes
- Return the chicken to the skillet and mix in the chicken broth, heavy cream and cooked rice. Stir well to combine everything evenly. Bring the mixture to a simmer and let it cook for about 5 minutes, or until the sauce starts to thicken slightly. ½ cup chicken broth, ½ cup heavy cream, 2 cups cooked rice
- Sprinkle the shredded Colby Jack cheese over the top, then cover with a lid and let it simmer unPl the cheese is melted and the chicken is fully cooked, about 3-5 minutes. 1 cup Colby Jack cheese
- Garnish with fresh cilantro before serving. Fresh cilantro
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe serving 5, with 1 serving being ⅕ of the chicken and rice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 573kcal | Carbohydrates: 56g | Protein: 36g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 451mg | Potassium: 1008mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1137IU | Vitamin C: 35mg | Calcium: 259mg | Iron: 3mg
In the recipe ingredients you list green bell pepper, diced. In the instructions #2 says add red bell pepper, then it lists green bell pepper again. I looked at picture and I see what looks like green bell pepper, but I also see red, is that red pepper or the tomatoes? Personally, I will use both, but am confused by the recipe. Sounds really good, am making for dinner tonight.
Made this last night. It was delicious. There are only two of us now, so plenty of leftovers. I was pleasantly surprised my husband loved it so much. He doesn’t alway love Rotel tomatoes. It was easy and wonderful.
I need a recipe for taco seasoning. Can you help me please?