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!
MEXICAN CHICKEN AND RICE SKILLET
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. If you want tacos, you have to try my Slow Cooker Mexican Chicken or my Instant Pot Chicken Tacos. Perfect for busy weeknights!
HOW TO MAKE MEXICAN CHICKEN AND RICE SKILLET?
In a large, deep skillet cook chicken, season with salt and pepper and cook until done.
Add taco seasoning, water and simmer. 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.
CAN I MAKE THIS SKILLET AHEAD OF 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!
MORE MEXICAN RECIPES:
Salsa Rice with Zucchini and Corn
Skillet Salsa and Cheddar Chicken
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
MEXICAN CHICKEN AND RICE SKILLET RECIPE:
- 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.
Jessica says
Pinning this for a meal next week! Delicious!
Brandy says
Seriously making this in the next few days! Cannot wait!
Angie says
That looks like perfection! Pinning this right now because I know we’re going to want to make this over and over!
Renee says
This is one gorgeous skillet dish. I’m eating it with my eyes!
Erin says
I love the idea of freezing rice! Sure makes dinner time easier. 🙂
katerina @ diethood.com says
Such an awesome weeknight dinner recipe!! Can’t wait to try it!!
Amanda says
I’m pretty sure I could eat this every single day!
[email protected] says
Thank you, Amanda! I completely agree!
Michelle Goth says
That’s a really good idea to precook your own rice into certain portions. Makes it a lot easier and healthier for heating up and eating later. Love this meal! That rice trick would make it a quick one!