One-Pan Mexican Chicken and Rice (35-Minutes)
This One-Pan Mexican Chicken and Rice is a quick, flavorful, and easy meal perfect for busy weeknights. Juicy, seasoned chicken is cooked alongside fluffy, spice-infused rice, black beans, corn, and tomatoes - all in one skillet for minimal cleanup.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- ½ tsp salt adjust to taste
- ½ tsp black pepper
For the Rice:
- 1 cup long-grain white rice or jasmine rice
- 1 ½ cups chicken broth
- 1 14.5 oz can diced tomatoes with green chilies
- ½ cup black beans optional
- ½ cup corn optional
- ½ small onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
Optional Toppings:
- Fresh cilantro
- Sliced avocado
- Lime wedges
- Shredded cheese
- Sour cream
Instructions
Step 1: Sear the Chicken
- Season the chicken with taco seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Step 2: Cook the Rice
- In the same skillet, sauté onions and garlic for 1-2 minutes until fragrant.
- Stir in the rice, diced tomatoes, black beans, corn, cumin, and paprika.
- Pour in the chicken broth, stirring to combine.
Step 3: Simmer Everything Together
- Return the chicken to the skillet, nestling it into the rice.
- Bring everything to a gentle simmer, cover, and cook for 20-25 minutes until the rice is tender and the chicken is fully cooked (internal temp of 165°F).
Step 4: Add Toppings & Serve
- Remove from heat and let it sit for 5 minutes before fluffing the rice with a fork.
- Garnish with cilantro, avocado, cheese, and a squeeze of fresh lime juice.
- Serve hot and enjoy!