Mexican Chicken and Rice hits every craving—easy, cheesy, loaded with bold flavor, and ready in just one skillet.
Pair this meal with a simple corn salad or this fruit salad recipe.
Mexican Chicken And Rice
I love one-skillet meals—less cleanup, more flavor! And if it’s Mexican-inspired? Even better. My family’s obsessed with these Sweet Potato Burrito Bowls, so I borrowed those flavors and turned them into this dish.
It’s rich, creamy, loaded with melty cheese, and packed with flavor. Honestly, it’s one of those meals that disappears fast—everyone loves it.
Ingredients
Here’s a quick look at key ingredients in Mexican Chicken and Rice:
- Rice: Basmati rice works best—it stays fluffy and doesn’t get mushy.
- Taco Sauce: Using store-bought sauce keeps this dish quick and easy.
- Taco Seasoning: When I have time, I love using my homemade blend.
- Toppings: My favorites are avocado, sour cream, lime juice, and cilantro.
- Salsa: Choose the heat level you like—mild, medium, or hot.
Quick Tip
Use a non-stick pan to keep the rice from sticking to the bottom.
How To Make Mexican Chicken And Rice
Helpful tips to keep in mind—scroll down for the full recipe.
- Prep the chicken: Pat it dry to help it brown more quickly.
- Cook the seasoned chicken: Medium heat so it doesn’t burn.
- Add cream cheese: Cube before microwaving to soften fast.
- Cook the rice: Remove the chicken and just use the same pan.
- Add salsa, sauce, and broth: Cover and let it cook to bring out flavor.
- Finish: Stir in beans, corn, cream cheese mixture, and cheese.
Storage
Store any leftover Mexican Chicken and Rice for up to 3 days in an airtight container.
More One-Pot Recipes
- Sausage, Cabbage, and Potatoes Dinner with a creamy mustard sauce
- Chicken and Butternut Squash with crispy chicken
- Cheesy Taco Pasta a great way to use your leftover taco sauce
- Roasted Garlic Potatoes, Asparagus, and Sausage easy and family-friendly
Mexican Chicken and Rice
One-pan Mexican Chicken and Rice, creamy, cheesy, and bursting with flavor! Customize with your favorite toppings and dig in.
Equipment
- Large nonstick pan 3-quart, 10-inch, with lid
Ingredients
- 2 to 3 tablespoons taco seasoning
- 3/4 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 ounces cream cheese full-fat, softened
- 1 cup uncooked white rice I recommend Basmati
- 1/2 cup mild salsa
- 1/2 cup mild taco sauce see note 1
- 1-3/4 cups chicken broth
- 1 (15.25-ounce) can black beans drained and rinsed
- 1 cup frozen corn
- 1 cup sharp Cheddar cheese freshly shredded, optional
- 1 large ripe avocado
- Serving suggestions see note 2
Instructions
- Pat chicken dry with paper towels and trim fat. Chop into bite-sized pieces. Sprinkle the taco seasoning (add to preference—I like about 2-1/2 tablespoons). Toss gently to coat in the seasoning.
- In a large, nonstick pan, add the oil (see note 3). Add the seasoned chicken and cook over medium heat until mostly cooked, about 5–7 minutes.
- Meanwhile, cube the cream cheese and soften in the microwave. Add to the chicken. Stir until smooth (it may look greasy at first, but keep stirring until smooth). Once chicken is fully cooked and cream cheese is melted, transfer everything to a plate and cover with foil to keep warm.
- Add rice to the empty pan and toast for about 1 minute over medium heat with no liquid. Then add salsa, taco sauce, and chicken broth. Bring to a boil, reduce heat to low or medium-low, and cover. Simmer, stirring occasionally (every 7–8 minutes), until rice is tender, about 15–20 minutes total. Remove from heat, keep covered, and let steam for 3–4 minutes.
- If rice cooks too fast, add more broth. If not cooking or too wet, raise heat slightly. It should take about 15–20 minutes to cook. Taste the rice and add salt/pepper if needed.
- Once rice is tender, return pan to low heat. Add rinsed and drained beans and frozen corn. Stir to warm through. Add cream cheese-chicken mixture and gently stir. Remove from heat and stir in the Cheddar until melted.
- Taste and season with any additional salt and pepper as needed. Add desired toppings (see note 2). Enjoy hot!
Recipe Notes
Note 1: Heat level depends on your salsa and taco sauce—use mild if sensitive. For more spice, add green chilies or jalapeños.
Note 2: Optional toppings: green onions or cilantro, chopped cherry tomatoes, chopped sweet peppers, jalapeños, chopped green chilies, and/or lime juice.
Note 3: The pan must be nonstick for the rice to cook without sticking.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 646kcal | Carbohydrates: 59g | Protein: 44g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 1398mg | Potassium: 1364mg | Fiber: 15g | Sugar: 5g | Vitamin A: 836IU | Vitamin C: 11mg | Calcium: 367mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your recipes! They are so flavorful and never fail to make a delicious dinner. My youngest has a lot of food allergies and your recipes have made life so easy! I can easily swap ingredients or leave out the cheese and the meal still taste great! Thanks so much for sharing easy, flavorful meals!
I am so happy to hear this! Thanks Natalie!
Thanks for the great recipe! I didn’t have chicken, but I added fire-roasted tomatoes and corn, and it was so delish–spicy and creamy and satisfying. My hubs and kiddos just scarfed it down. Thanks!!
Yay! Love hearing that! Thanks so much for the comment Charis!
This was absolutely fabulous!!! Had all the ingredients except taco sauce in my house, so I substituted enchilada sauce, and whipped it together quickly. The cream cheese made everything else melt in your mouth. Leftovers were even better!! Thank you for giving me another idea for my dinner repertoire. Super Yummy!!
Yay!! So thrilled to hear you enjoyed this so much Mary! 🙂 And I’m glad the leftovers were great as well. Thanks again for the comment and review 🙂
I have to admit that I’m not normally a big rice fan … but this looks amazing! The cream cheese must make it so creamy and delicious!!
Yum, love the creaminess from the cream cheese and the flavor from the taco sauce and salsa- awesome stuff in here 🙂
Oh yum! Nothing better than one pot meals!!
Going into the rotation. Thanks!!
This skillet looks absolutely delicious Chelsea! I love anything mexican!! Have a wonderful weekend!