by Olena

One Pan Mexican Chicken and Rice

by Olena

5 from 14 reviews

One Pan Mexican Chicken and Rice is easy chicken skillet recipe made with pantry staples. Rice and chicken breasts are simmered in salsa broth, then finished with gooey cheese and served with avocado.

If you are looking for more healthy Mexican recipes, try skillet enchiladas, chicken burritos and Instant Pot rice and beans.

One Pan Mexican Chicken and Rice

Mexican Chicken and Rice

I pulled off this Mexican chicken and rice this week with mostly pantry ingredients. 3 months in into the year and my family declared this Mexican chicken recipe to be the dinner of the year!

It has all the flavors of chicken and rice with spices of Mexican cuisine like salsa and cumin, then topped with melted cheese on top. So-so-so good, I highly recommend not to cut the recipe in half. 🙂

While brown rice takes 40 minutes to cook, I was able to pull off this dinner in one skillet stirring only once. Not exactly a 30 minute dinner but so easy for extra nutrition benefits. However, if you use white rice (and I will not judge you), this chicken skillet recipe is ready in 30 minutes.

Let’s do it!

Mexican Chicken and Rice on a wooden spoon topped with avocado

Ingredients You Will Need

  • Chicken: Boneless and skinless chicken breasts or thighs cook equally fast.
  • Rice: Any white or brown rice – long or short grain, basmati or jasmine. Just consistency and nutrition changes.
  • Salsa: Mild, medium or hot will affect level of spiciness of the dish. I used medium and kids ate it no problem.
  • Diced tomatoes: Canned and low sodium. Can use tomato sauce as well.
  • Cheese: Shredded Mexican, Tex Mex, cheddar or marble cheese.
  • Onion, garlic, cumin, oil.

diced chicken, diced tomatoes, brown rice, salsa and onion in a black skillet

How to Make Mexican Chicken and Rice

If you are wondering what skillets I use, I am a huge fan of ceramic non-stick skillets. They do the job, do not contain PFOA etc. and are not expensive.

  • Saute veggies and rice with spices. Onion and garlic go in first, then push them to the side and saute rice on its own – adds flavor and cooks faster.
  • Add chicken, salsa, tomatoes and water and cook for 20 minutes. It is important to bring mixture to a boil and cover with a tight fitting lid so rice can cook. If using white rice, cook for 10 minutes.
  • Stir and cook for another 20 minutes. This step prevents burning and ensures evenly cooked rice. Again skillet has to be covered and white rice takes only extra 5 minutes.
  • Sprinkle with cheese and cover for 3 minutes or until melted.

how to make Mexican Chicken and Rice step by stephow to make Mexican Chicken and Rice step by step

how to make Mexican Chicken and Rice step by stephow to make Mexican Chicken and Rice step by step

how to make Mexican Chicken and Rice step by stephow to make Mexican Chicken and Rice step by step how to make Mexican Chicken and Rice step by step

Tips for Best Mexican Chicken and Rice

  • Don’t cut the recipe. It might seem like 2 lbs of chicken and 2 cups of rice is a lot but it’s not. This meal was gone between 2 adults and 2 boys in one night. You can always refrigerate and freeze leftovers – see below.
  • Chicken broth or stock is OK instead of water. I know many of you are the fans of it. Just use low sodium.
  • Lid. Your lid should fit tightly. If it’s not then rice might need longer cook time.
  • Enchilada sauce would work in place of salsa.
  • I really wanted to add diced green chiles in a can but I know many of you wouldn’t have them on hand. If you do – yes, absolutely!

Mexican Chicken and Rice in a skillet with melted cheese and diced avocado on top

How to Serve, Store and Reheat

To serve Mexican chicken and rice skillet, I just added diced avocado and lots of chopped cilantro (it has blood cleansing properties). This skillet is so flavorful, you don’t need many toppings. You can also dress it up with diced tomato, yogurt or sour cream, lime, green onion or shredded lettuce.

Refrigerate leftovers for up to 3 days in an airtight glass container. Longer than that and I prefer to freeze this casserole because salsa and rice go sour.

Freezing has the same idea – in a tightly sealed container to prevent freezer burn and up to 3 months. Lately I am loving silicone reusable bags. They do not break or take a lot of space like glass, are airtight and eco-friendly.

Enjoy, friends! And come back and tell me if your family went avocados for this dinner!

More One Pan Dinner Recipes

Mexican Chicken and Rice recipe closeup of Mexican Chicken and Rice

Print

One Pan Mexican Chicken and Rice

mexican chicken and rice

5 from 14 reviews

One Pan Mexican Chicken and Rice is easy chicken skillet recipe made with pantry staples. Rice and chicken breasts are simmered in salsa broth, then finished with gooey cheese and served with avocado.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: One Pan
  • Cuisine: Mexican
Scale

Ingredients

  • 2 lbs boneless chicken breasts or thighs, cut into 1” pieces
  • 2 cups brown or white rice, rinsed & drained
  • 1 large onion, diced
  • 3 large garlic cloves, minced
  • 3 tbsp oil
  • 1 tsp cumin
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • 14 oz can diced tomatoes, low sodium
  • 1 cup salsa (I used medium)
  • 2 cups water
  • 1 cup Tex Mex, cheddar or marble cheese, shredded
  • Cilantro, green onion, avocado, tomato, yogurt for toppings

Instructions

  1. Preheat large ceramic non-stick skillet on medium heat and swirl 1 tbsp oil to coat.
  2. Add onion and garlic; saute for 3-4 minutes, stirring occasionally.
  3. Push veggies to the side, swirl remaining 2 tbsp oil and add rice, cumin, salt, pepper and saute for 3 minutes, stirring often (rice part only).
  4. Add chicken, diced tomatoes, salsa, water and stir.
  5. Bring to a boil, cover, reduce heat to low and cook with brown rice for 20 minutes and with white rice for 10 minutes.
  6. Stir, cover and cook for another 20 minutes – brown rice and 5 minutes – white rice.
  7. Turn off heat, add cheese and cover until melted.
  8. Serve hot with desired toppings like cilantro, green onion, avocado, tomato, yogurt etc.

Store: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Notes

  • Don’t cut the recipe. It might seem like 2 lbs of chicken and 2 cups of rice is a lot but it’s not. This meal was gone between 2 adults and 2 boys in one night. You can always refrigerate and freeze leftovers – see below.
  • I used basmati brown rice as it stays more separated than long-grain one.
  • If using not low sodium canned tomatoes, add less salt to taste at the end.
  • Tomato sauce is OK in place of diced tomatoes.
  • Low sodium chicken broth or stock is OK instead of water.
  • Lid. Your lid should fit tightly. If it’s not then rice might need longer cook time.
  • Enchilada sauce would work in place of salsa.
  • Diced green chiles in a can would be a great addition!

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

40 comments on “One Pan Mexican Chicken and Rice

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  1. Thank you for the great job you are doing sharing these great recipes. I am saving then and will make them very soon. Thanks again and keep up the good work. PS, I love to cook , I’ll be 91, Nov. 9 It is wonderful to be alive.

  2. This is our new favorite recipe and it’s so easy! One nice surprise was how much
    extra flavor happened when I used a spicy and chunky Pineapple Salsa. I also
    used chicken stock in place of water and added a diced pepper along with the onion
    (Poblano or bell pepper). I used white basmati rice and it cooked perfectly with that
    stir. My sister used brown basmati and the rice was not cooked enough. This is
    so good we are having it tomorrow also- thank you!

    1. Thanks for sharing! I am so happy you liked the recipe and thanks for the posting the variations you made! And yes, basmati rice and brown rice cook differently.

  3. Could you use bone in chicken thighs and bake this in the oven? My skillet isnt big enough for bone in thighs and I dont like to cut raw meat.

  4. Sooo so good!!! I eat first ‘with my eyes’.., so I wasn’t too confident seeing the absence of various colourful ingredients while cooking. Also, my lid wasn’t a 100% fit and it took longer to cook the brown rice. Was it worth the wait? Oh my goodness YES !!!

    There’s only the two of us and there’s lots of leftovers we can’t wait to eat.

    Yesterday was a double whammy for me, also made the delicious Egg Muffins for the first time 😋

  5. Delicious just found anew favorite ❣️I did add black beans and lime juice really gave it great flavor ❣️Thank you🤗

  6. Hi Olena,

    Can I use quinoa instead of rice? If so, do you recommend 2 cups of quinoa as well? And, what would the cook time be? Thanks in advance!

  7. Delicious! This one was a hit, and so easy to make. I will definitely be adding it into the rotation. 🙂 My package of chicken breasts was only about 1.3 lb (600 gr) but I kept all of the other ingredient amounts the same, and we didn’t miss the additional meat. My son just came downstairs to polish off the leftovers (about half an hour after I put them in the fridge!) Thanks for another great recipe, Olena. I’m never disappointed!

  8. Didn’t have a ceramic pot, just used a regular one, which worked fine too.
    Followed the steps completely. Added some habinaro spice after my done cooking.
    Delicious, this recipe is going into my binder; to make it again !

  9. Quick question…when using white rice you mentioned cooking time was less. Will the chicken be completely cooked through when making it with white rice?

    The recipe sounds delicious.

  10. It was absolutely delicious but I made a fatal error by using a pot top with a small venting hole, this caused the brown rice to take way too long to cook. I will not make that mistake the next time around, You stressed to use a tight top but I never even thought about the little hole! Thank you and keep the recipes coming Olena, I look forward to every email. 🙂

    1. Oh no, Lori. Yes, I know those lids. They are not meant for cooking grains. Rice should be cooked covered and you can’t even peek inside during cooking. Next time. Glad you enjoyed the flavors.:)

  11. Another great recipe! I added a can of black beans a some frozen corn so that we would have more leftovers.Very delicious! Thank you very much.

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