This One-Pan Mexican Chicken and Rice comes together in about 30 minutes and is all in one pot for a quick and easy weeknight dinner that your family will love! Trust me, this recipe is a game changer for busy nights.
Ingredient Breakdown
For this fabulous dish, you’ll need:
- 2 boneless, skinless chicken breasts: They are easy to cook and soak up all the flavor.
- 1 cup long-grain rice: I prefer long-grain for its fluffy texture, but you can use whichever rice you have on hand.
- 1 can black beans, drained and rinsed: Packed with protein, they add a great texture and flavor.
- 1 cup corn (frozen or canned): Sweet and crunchy, corn complements the spices perfectly.
- 1 can diced tomatoes with green chilies: A must for that Mexican flair!
- 1 teaspoon chili powder: This brings warmth and depth to the dish.
- 1 teaspoon cumin: For that earthy flavor that pairs so well with chicken.
- 2 cups chicken broth: This is the base of your cooking liquid, adding even more flavor.
- Salt and pepper to taste: A couple pinches will do!
- Chopped cilantro for garnish: This adds a fresh finish.
Let’s Get Cooking!
Season the Chicken: Start by seasoning those chicken breasts generously with salt, pepper, chili powder, and cumin. It’ll make all the difference in the flavor! In a large skillet, heat a little oil over medium-high heat.
Cook the Chicken: Add the chicken to the skillet, cooking until it’s golden brown on both sides, about 5-6 minutes per side. Give it some love, and then remove the chicken to a plate.
Toast the Rice: In the same skillet, toss in the rice and toast it for about 1-2 minutes, stirring frequently. This step adds a nuttiness that is simply amazing!
Add Goodies: Stir in those black beans, corn, diced tomatoes, and chicken broth, scraping the yummy bits off the bottom to infuse that flavor into your rice.
Bring It Together: Place the chicken back in the skillet, cover it, and let it simmer for 20-25 minutes until the rice is cooked and has absorbed all that delicious liquid.
Fluff & Serve: Take a fork and fluff the rice. Serve it up, garnished with fresh cilantro. And wow… just wow!
This dish is truly comforting and so packed with flavor!
If you loved this recipe, be sure to check out my delicious homemade Mexican rice !
What Makes This Recipe Special
Quick & Easy
This dish comes together in under 30 minutes! Perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen.
One Pot
Minimal cleanup required! Because everything cooks in one pot, you can spend less time washing dishes and more time enjoying dinner with your family.
Customizable
The secret to a delicious one-pan recipe is its flexibility! Use whatever you have on hand. Want to switch up the proteins? Go for turkey, or maybe even some shrimp! You can customize so easily.
Budget-Friendly
This recipe uses affordable, everyday ingredients. You likely have most of these items already sitting in your pantry. You might even surprise yourself with how much you can make stretch!
Comfort Food
It’s loaded with tons of flavor and just so satisfying, you’ll wonder why you haven’t been making it weekly. It really does hit that comfort food spot when you need something to warm you up!
How to Serve This One-Pan Mexican Chicken and Rice
Serving Suggestions
I love serving this dish with a simple side salad or some fresh guacamole. You could also pair it with tortilla chips for a little crunch! Honestly, you can’t go wrong with a dollop of sour cream on top.
Storage
Leftovers last in the refrigerator for about 3 days. Just make sure to keep it in an airtight container to maintain freshness.
Reheating Instructions
The best method to reheat is on the stovetop. Just add a splash of water or broth in a skillet and warm it over low heat, stirring occasionally until heated through.
Freezer Friendly
Yes! You can freeze this dish too. Just make sure to cool it completely before packing it into freezer-safe containers. It should be good for up to 3 months.
There you have it! A simple, satisfying, and incredibly flexible recipe that your family will love. Next time you’re faced with the age-old question of “What’s for dinner?” you can whip this up and revel in the joy of a warm, delicious home-cooked meal that came together all in one pot.
Happy cooking! And don’t forget to follow us on Pinterest for daily meal inspiration!
One-Pan Mexican Chicken and Rice
Ingredients
Method
- Season the chicken breasts generously with salt, pepper, chili powder, and cumin.
- In a large skillet, heat a little oil over medium-high heat.
- Add the chicken to the skillet, cooking until golden brown on both sides, about 5-6 minutes per side. Remove the chicken to a plate.
- In the same skillet, toss in the rice and toast it for about 1-2 minutes while stirring frequently.
- Stir in the black beans, corn, diced tomatoes, and chicken broth, scraping the bits off the bottom.
- Place the chicken back in the skillet, cover, and let it simmer for 20-25 minutes until the rice is cooked and has absorbed the liquid.
- Fluff the rice with a fork and serve garnished with fresh cilantro.