One Pan Mexican Chicken and Rice
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!
Servings: 6
Cost: $10
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
Stir in 1-2 cups shredded cheese before serving, if desired.
Make sure you're using instant or parboiled rice for this recipe.
Black beans are optional. You can also sub a can of RoTel for the chiles and diced tomatoes.
Nutrition
Calories: 357kcal | Carbohydrates: 44g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 910mg | Potassium: 864mg | Fiber: 7g | Sugar: 5g | Vitamin A: 746IU | Vitamin C: 18mg | Calcium: 72mg | Iron: 5mg
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