Mexican Chicken and Rice Skillet
Transform your weeknight dinner routine with this vibrant and hearty Mexican Chicken and Rice Skillet! Packed with tender, seasoned chicken breasts, fluffy white rice, and a medley of bold flavors like diced tomatoes with green chilies, black beans, and toasted spices, this one-pan recipe delivers maximum taste with minimal cleanup. A golden layer of melted cheddar cheese tops off the dish, while fresh cilantro and a squeeze of lime add a bright, zesty finish. Ready in just 50 minutes, this easy skillet dinner is perfect for busy weeknights, offering a comforting mix of protein, veggies, and bold Mexican-inspired spices—all in one satisfying meal. Ideal for foodies searching for quick, flavorful dinners, this recipe promises to be a family favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves minced garlic
- 1 cup white rice, uncooked
- 2 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges, for serving
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper on both sides, then add them to the skillet.
Cook the chicken for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the diced onion and red bell pepper.
Sauté for 3-4 minutes, or until the vegetables soften. Stir in the minced garlic and cook for an additional 30 seconds.
Add the uncooked rice to the skillet and stir for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth and canned diced tomatoes (with their juices). Stir to combine.
Add the black beans, corn, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir well.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
Simmer for 18-20 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Slice the cooked chicken into strips and return it to the skillet, nestling it into the rice mixture.
Sprinkle the shredded cheddar cheese evenly over the top, then cover the skillet for 2-3 minutes to allow the cheese to melt.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 5565 mg | 242% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 31.3 g | ||
| Protein | 193.4 g | 387% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1209 mg | 93% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4048 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
