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Mexican Chicken and Rice

Creamy and cheesy Mexican Chicken and Rice is made in one skillet and packed with delicious flavors. Add your favorite toppings and enjoy this hearty Mexican-inspired meal.
Course Dinner, Main Course
Cuisine Mexican
Keyword Mexican Chicken and Rice
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 543kcal
Author Chelsea
Cost $7.43


  • 3-quart (10-inch) nonstick skillet with lid


  • 2-3 tablespoons taco seasoning blend
  • 3/4 pound (314g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 ounces full-fat cream cheese, softened
  • 1 cup (177g) uncooked white rice (I recommend Basmati)
  • 1/2 cup (114g) mild salsa
  • 1/2 cup (113g) mild taco sauce (See Note 1)
  • 1 and 3/4 cups (420g) chicken broth
  • 1 can (15.25oz, 432g) black beans, drained and rinsed
  • 1 cup (124g) frozen corn
  • 1 cup freshly grated sharp Cheddar cheese, optional
  • 1 large ripe avocado
  • Other optional additions: green onions or cilantro, chopped cherry tomatoes, chopped sweet peppers, jalapeños, chopped green chilies, fresh lime juice


  • CHICKEN: Pat chicken breast dry with paper towels and cut off any fat. Chop the chicken into bite-sized pieces. Sprinkle 2-3 tablespoons prepared taco seasoning (add to personal preference - I like about 2 and 1/2 tablespoons). Toss gently to coat all the chicken in the seasoning.
  • COOK CHICKEN: In a large NONSTICK skillet, add the 2 tablespoons oil (the skillet 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.
  • CREAM CHEESE: 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 the cream cheese is smooth). Once the chicken is fully cooked and the cream cheese is melted, transfer everything in the skillet to a plate or bowl and cover with foil to keep warm.
  • RICE: Add the rice to the empty skillet and toast for about 1 minute over medium heat with no liquid. Then add in the salsa, taco sauce, and chicken broth. Bring to a boil, reduce the heat to low or medium-low, and cover with the lid. Simmer over low/medium-low heat, stirring occasionally (like every 7-8 minutes) until the 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. And, if the liquid doesn't seem to be absorbing or the rice cooking, you will likely need to increase the temperature of your burner slightly. It should take about 15-20 minutes to be cooked. Taste rice and add salt/pepper if needed.
  • BLACK BEANS AND CORN: Once the rice is tender, return skillet to low heat. Add in the rinsed and drained beans and frozen corn. Stir to warm through. Add in the cream cheese- chicken mixture and gently stir. Remove from heat and stir in the freshly grated Cheddar cheese until melted.
  • TOPPINGS: Add desired toppings. We 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!


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


Calories: 543kcal | Carbohydrates: 43g | Protein: 35g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 1377mg | Potassium: 1111mg | Fiber: 7g | Sugar: 5g | Vitamin A: 798IU | Vitamin C: 19mg | Calcium: 343mg | Iron: 2mg