Mexican Chicken and Rice

Creamy and cheesy Mexican Chicken and Rice cooks up in one skillet, packed with delicious flavors. Add your favorite toppings and enjoy this hearty Latin-inspired meal.

Pair this meal with a simple corn salad or this fruit salad recipe.

Mexican Chicken and Rice

I love a good one-skillet dish and if it’s Mexican-inspired, even better! These One-skillet Sweet PotatoBurrito Bowls are a family favorite and Mexican Chicken and Rice is inspired by that recipe.

This ultra-comforting meal is super cheesy and very creamy! Plus it’s a meal everyone will love–who doesn’t love Mexican?

Ingredients

Use the right skillet

To ensure the rice doesn’t stick to the bottom of the pan, it’s important to use a nonstick skillet. Make sure to use a skillet with a tight-fitting lid, so that the steam will stay in the pan and cook the rice fully.

I use a 10-inch, 3-quart (2.8 liter) nonstick skillet with a fitted lid for this dish. (If you’re curious, here’s the exact pan used in this recipe). Too big or too small of a skillet and you may experience some uneven cooking.

What about the rice?

While most types of rice will work in Mexican Chicken and Rice, I can’t recommend basmati rice enough! It does not get mushy at all and has a great bite and texture to it. It cooks up nice and fluffy in this recipe.

I don’t recommend using brown rice, though; it won’t work out very well in this recipe. If you prefer brown rice or a different grain, I’d recommend cooking it separately and then mixing it in the dish at the end. If you do this, omit the chicken broth, since it is meant to be absorbed as the rice cooks.

What is taco sauce?

Taco sauce is essentially a tomato paste with vinegar, sugar, and an array of dried spices. If you’ve ever been to a taco fast food place, you’ve probably used little packets of taco sauce. There are degrees of spiciness, and taco sauce is a common condiment for this type of meal.

While you can always make Homemade Taco Sauce, I use store-bought taco sauce to keep Mexican Chicken and Rice as quick and easy as possible.

Homemade taco seasoning

I’m all for using a taco seasoning packet when time is limited and getting dinner on the table fast is the priority. That said, homemade always tastes best! If you have some extra time or want to whip up a few homemade taco seasoning packets for your pantry, here’s my go-to recipe:

• 1 tablespoon ground chili powder (McCormick® makes a very mild chili powder)
• 1 teaspoon each: ground cumin, ground paprika
• ½ teaspoon each: onion powder, garlic powder, dried oregano, salt, and pepper

Stir the seasonings together and use in place of the commercial taco seasoning packet when adding to the chicken. Homemade taco seasoning is more intensely flavored than the packet, so start with less and add more if needed.

Mexican Chicken and Rice toppings

Whatever toppings you like on a big Chicken Taco Salad or quick Rotisserie Chicken Tacos will likely go well on this skillet meal. Here are our favorites:

• lots of fresh lime juice (cuts through the richness of the cream cheese)
• creamy and ripe avocados or guacamole
• sour cream (lite, fat-free, or regular)
• jalapeño peppers for some spice (jarred or fresh)
• diced green chilies (fire-roasted for some smoky flavor)
• fresh cilantro or thinly sliced green onions

Mexican Chicken and Rice Tips

• Soften the cream cheese. Before adding the cream cheese to the chicken, microwave it (outside of the packaging) until soft. This way it will incorporate better with the chicken and end up creamier.
• Don’t rush the rice. The rice cooks a bit slower in a skillet, as opposed to a pot, but while it’s cooking, you can prep the toppings. If you lift the lid often to check on the rice, this lets out the steam and will cause the rice to cook slower. Once the liquid has been absorbed, give the rice a couple of minutes to finish steaming, which will keep it from being mushy or sticky.
• Customize the spiciness. As written, with mild ingredients (mild salsa and mild taco sauce) Mexican Chicken and Rice is quite mild. If you’d like to add in some heat, you can do that by way of toppings (see section above) or using a medium to hot salsa and/or taco sauce.

More one-pot recipes

• One Pot Sausage, Cabbage, and Potatoes Dinner
• Skillet Chicken and Butternut Squash
• One Pot Cheesy Taco Pasta
• One Pan Roasted Garlic Potatoes, Asparagus, and Sausage
• One Skillet Southwest Ranch Chicken

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5 from 3 votes

Mexican Chicken and Rice

By Chelsea Lords

One-pan Mexican Chicken and Rice, creamy, cheesy, and bursting with flavor! Customize with your favorite toppings and dig in.

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Equipment

• Nonstick pan 3-quart, 10-inch, with lid

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 to 3 tablespoons taco seasoning blend
• ▢ 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 cut off any fat. Chop the chicken into bite-sized pieces. Sprinkle 2–3 tablespoons of prepared taco seasoning (add to preference—I like about 2-1/2 tablespoons). Toss gently to coat all the chicken in the seasoning.
• In a large, nonstick pan, add the 2 tablespoons oil (the pan must be nonstick for the rice to cook without sticking). 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 around (it may look greasy and weird at first, but keep stirring until cream cheese is smooth). Once chicken is fully cooked and cream cheese is melted, transfer everything in the pan to a plate or bowl 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 with the lid. Simmer over low/medium-low heat, stirring occasionally (every 7–8 minutes), until rice is tender, about 15–20 minutes total. Remove from heat, keep the lid on, and let steam for 3–4 minutes.
• Rice Note: If the dish is absorbing liquid faster than the rice is cooking, add a bit more chicken broth. If the liquid doesn’t seem to be absorbing or the rice isn’t cooking, you will likely need to increase the temperature slightly. It should take about 15–20 minutes to cook. Taste the rice and add salt/pepper if needed.
• Once rice is tender, return the pan to low heat. Add rinsed and drained beans and frozen corn. Stir to warm through. Add in cream cheese-chicken mixture and gently stir. Remove from heat and stir in the freshly shredded Cheddar cheese until melted.
• Add desired toppings. I like a diced avocado, lots of fresh lime juice, cilantro, and diced cherry tomatoes. Taste and season with any additional salt and pepper as needed. Enjoy hot!

Recipe Notes

Note 1: The heat or spiciness of this dish is largely determined by the salsa and taco sauce you use. Use mild varieties if sensitive to heat. If you love heat and spice, add some fire-roasted canned green chilies or chopped jalapeños. Taco sauce can be found near salsa in the grocery store.

Note 2: Optional additions: green onions or cilantro, chopped cherry tomatoes, chopped sweet peppers, jalapeños, chopped green chilies, and/or fresh lime juice.

Storage: Store leftover Mexican Chicken and Rice 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.

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