Mexican Chicken and Rice Skillet Recipe – cheesy, packed with taco chicken and rice and topped with fresh vegetables. A quick and easy skillet dinner the whole family will love!
Today, I am finally sharing my go-to skillet dinner that is in our weekly rotation. It’s quick and easy to make on a busy weeknight and so delicious, my whole family loves it! Taco chicken, rice, beans, corn, salsa, crushed tomatoes simmer together in a skillet, then topped with cheese, chopped onions and tomatoes. Served with chips, dollops of sour cream and salsa. This Mexican chicken and rice dinner is a family favorite.
I have been meaning to share this recipe for so long. It’s perfect for busy parents, like us. It’s great to take a break from beefy tacos once in a while and make a flavorful chicken and rice dish that’s bursting with Mexican flavors. It’s so easy to make in just 30 minutes but if you can make the chicken and the rice ahead, this skillet will be on the table in no time.
I mentioned before that I tend to cook big batches of rice and freeze it in 2-cup portions in ziploc bags. It’s perfect for this recipe! Just like for this Chicken Fried Rice or this summer version with zucchini. I love shortcuts like this, as it makes dinner time easier. You can also cook the chicken in taco seasoning (your favorite, store-bought mix or homemade) and refrigerate to use the next day for this dish. Enjoy!
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- 1 tbsp olive oil
- 1 and 1/2 lbs chicken breast cut into bite size pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can black beans drained and rinsed
- 1 pkg taco seasoning
- 1/4 cup water
- 2 cups cooked rice fresh or frozen and thawed
- 2 cups crushed tomatoes
- 1/2 cup salsa
- 1 cup frozen whole kernel corn
- 1 and 1/2 cups Mexican cheese blend or shredded cheddar and Monterey Jack cheese
- 1/2 red onion chopped
- 2 Roma tomatoes chopped
- 3 green onions chopped
- sour cream for topping
In a large, deep skillet, heat up oil over medium heat. Add chicken, season with salt and pepper and cook until done.
Add taco seasoning, water and simmer for 2 to 3 minutes. Add black beans, stir well. Add rice and stir in. Add crushed tomatoes, salsa and simmer until bubbly. Add corn and stir well.
Sprinkle with cheese, cover and let simmer for about 3 minutes or until the cheese is melted. Top with chopped onions and tomatoes. Serve with sour cream and tortilla chips.
Other delicious taco skillet recipes:
One Skillet Beef and Rice Skillet from I Wash You Dry
Vegan Taco Skillet from Sweet C’s Design
Taco Lasagna from Jo Cooks