Description
Easy One-Pan Mexican Chicken Rice is a flavorful and satisfying meal made with tender chicken, seasoned rice, tomatoes, corn, and Mexican-inspired spices all cooked together in one skillet. It’s perfect for busy weeknights because everything cooks in a single pan, creating a hearty dinner with minimal cleanup and maximum flavor.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Mexican blend cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the olive oil in a large deep skillet or sauté pan over medium-high heat. Add the diced chicken and cook for about 5 to 6 minutes until lightly browned on all sides.
- Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Sprinkle the chili powder, cumin, paprika, oregano, salt, and black pepper over the chicken mixture. Stir well so the chicken becomes evenly coated with the seasonings.
- Add the uncooked rice and stir for about 1 minute. Toasting the rice briefly helps develop more flavor and prevents it from becoming mushy.
- Pour in the diced tomatoes with their juices and the chicken broth. Stir everything together, making sure the rice is evenly distributed throughout the pan.
- Add the corn and black beans. Stir gently to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and cook for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove the lid and fluff the rice gently with a fork. Sprinkle the shredded cheese evenly over the top.
- Cover again for 2 to 3 minutes until the cheese melts completely.
- Garnish with fresh cilantro and serve with lime wedges for extra brightness and flavor.
Notes
- Long-grain rice works best because it stays fluffy.
- Keep the lid closed while the rice cooks to trap steam.
- Rotisserie chicken can be used as a shortcut.
- Freshly grated cheese melts better than pre-shredded cheese.
- Adjust the spices to your preferred heat level.
Nutrition
- Serving Size: 6 servings
- Calories: 450