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This delicious one pan Mexican chicken and rice recipe is an easy dinner with seasoned chicken, black beans, rice and tomatoes in a flavorful sauce. Ready in 30 minutes!
I love to make this easy recipe for one pan Mexican chicken and rice when I need a quick dinner with minimal prep and clean-up. Needless to say, we have this easy chicken recipe a lot! It’s a nice way to change up taco night, and my family loves it — even my picky eaters have zero complaints!
Ingredients
Here’s a quick list of the simple ingredients to make this simple one dish meal. Full amounts are in the printable recipe card below.
- Onion and green chiles — adds so much flavor
- Skinless chicken breasts — cut up into bite-sized pieces. Sub chicken thighs if you have them.
- Taco seasoning — I make homemade taco seasoning, with a blend of spices including cumin, garlic and chili powder, but a packet is fine
- Rice — I love using instant rice or parboiled rice in one pan meals because it cooks quickly and evenly every time. You can sub long grained white rice but you will need a little more liquid and more time for cooking.
- Chicken broth — adds more flavor than water, but you can use water in a pinch!
- Diced tomatoes — Look for petite diced tomatoes, but regular is fine. You can also sub a can of tomatoes and chiles, like Rotel.
- Black beans — optional, but adds extra protein and texture
How to Make One Pan Mexican Chicken and Rice
First, you cook the onion and chiles until soft. Then, cook the chicken until no longer pink, adding taco seasoning as you go. Stir in the rice, broth, tomatoes and black beans, and simmer until the rice is cooked. Stir in some shredded cheddar cheese or Monterey Jack cheese before serving, if you like. Easy, peasy!
Serving Suggestions
Serve this taco chicken and rice with your favorite taco toppings. We love adding diced avocado, fresh tomatoes, sour cream, cheese and salsa or taco sauce over the chicken mixture.
Storage
Refrigerate leftovers in an airtight container for 3-4 days. You can freeze the leftover chicken and rice for up to 3 months — a great freezer meal! My daughter likes to use the leftovers as a filling for burritos or wraps!
Recipe Tips
Make sure to use instant rice, like Minute Rice in this recipe.
I like to season both the chicken and the rice mixture, but you can add the taco seasoning all at once, if you prefer.
Use leftover cooked chicken or rotisserie chicken for a 15-minute meal!
More One Pan Meals with Rice
Try my regular chicken and rice or this beefy taco rice or this quick unstuffed pepper skillet next!
One Pan Mexican Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 can diced green chiles undrained
- 1.5 pounds boneless skinless chicken breasts cut into bite size pieces
- 1 packet taco seasoning or 3 tablespoons homemade
- 2 cups instant rice uncooked
- 2 cups chicken broth or water
- 1 can diced tomatoes undrained
- 1 can black beans drained and rinsed
Instructions
- Heat the olive oil in a large skillet, then add onion and chiles, and cook on medium-high heat until soft.
- Add chicken and part of the taco seasoning, and cook until no longer pink
- Add rice to the skillet, then stir in the chicken broth, tomatoes and black beans and remaining seasoning
- Bring to a boil, then reduce heat to simmer
- Cover, and cook on low heat until rice and chicken are fully cooked, stirring occasionally, and most of the liquid has been absorbed, about 5 minutes.
- Fluff rice with fork or serving spoon, then serve with your favorite taco toppings
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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A great tasting quick weekday dinner. We had all the ingredients on hand so it was simple to put together. Kids loved this one too.
Thanks, Courtney. I’m glad everyone liked it!