This one-skillet Mexican Chicken and Rice is easy, cheesy, and packed with bold flavor. Itโs everything youโre craving in one dish.
Pair this meal with a simpleย corn salad or thisย fruit salad recipe.
authorโs note
The One Skillet Dinner Everyone Begs For!
Iโm all about one-skillet meals. Less cleanup, more flavor. And when itโs Mexican-inspired? Thatโs my kind of dinner. My family is totally hooked on those Sweet Potato Burrito Bowls, so I took those same flavors we love and turned them into this creamy, cheesy skillet meal.
Itโs rich, flavorful, and loaded with melty cheese. Honestly, itโs one of those dinners that disappears fast. Everyone always goes back for seconds.
Ingredients
Hereโs a quick look at key ingredients in Mexican Chicken and Rice:
- Rice: Basmati rice works bestโit stays fluffy and doesnโt get mushy.
- Taco Sauce: Using store-bought sauce keeps this dish quick and easy.
- Taco Seasoning: When I have time, I love using my homemade blend.
- Toppings: My favorites are avocado, sour cream, lime juice, and cilantro.
- Salsa: Choose the heat level you likeโmild, medium, or hot.
Quick Tip
Use a non-stick pan to keep the rice from sticking to the bottom.
How To Make Mexican Chicken And Rice
Helpful tips to keep in mindโscroll down for the full recipe.
- Prep the chicken: Pat it dry to help it brown more quickly.
- Cook the seasoned chicken: Medium heat so it doesnโt burn.
- Add cream cheese: Cube before microwaving to soften fast.
- Cook the rice: Remove the chicken and just use the same pan.
- Add salsa, sauce, and broth: Cover and let it cook to bring out flavor.
- Finish: Stir in beans, corn, cream cheese mixture, and cheese.
Storage
Store any leftover Mexican Chicken and Rice for up to 3 days in an airtight container.
More One-Pot Recipes
Mexican Chicken and Rice
Equipment
- Large nonstick pan 3-quart, 10-inch, with lid
Ingredients
- 2 to 3 tablespoons taco seasoning
- 3/4 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 ounces cream cheese full-fat, softened
- 1 cup uncooked white rice I recommend Basmati
- 1/2 cup mild salsa
- 1/2 cup mild taco sauce see note 1
- 1-3/4 cups chicken broth
- 1 (15.25-ounce) can black beans drained and rinsed
- 1 cup frozen corn
- 1 cup sharp Cheddar cheese freshly shredded, optional
- 1 large ripe avocado
- Serving suggestions see note 2
Instructionsย
- Pat chicken dry with paper towels and trim fat. Chop into bite-sized pieces. Sprinkle the taco seasoning (add to preferenceโI like about 2-1/2 tablespoons). Toss gently to coat in the seasoning.
- In a large, nonstick pan, add the oil (see note 3). Add the seasoned chicken and cook over medium heat until mostly cooked, about 5โ7 minutes.
- Meanwhile, cube the cream cheese and soften in the microwave. Add to the chicken. Stir until smooth (it may look greasy at first, but keep stirring until smooth). Once chicken is fully cooked and cream cheese is melted, transfer everything to a plate and cover with foil to keep warm.
- Add rice to the empty pan and toast for about 1 minute over medium heat with no liquid. Then add salsa, taco sauce, and chicken broth. Bring to a boil, reduce heat to low or medium-low, and cover. Simmer, stirring occasionally (every 7โ8 minutes), until rice is tender, about 15โ20 minutes total. Remove from heat, keep covered, and let steam for 3โ4 minutes.
- If rice cooks too fast, add more broth. If not cooking or too wet, raise heat slightly. It should take about 15โ20 minutes to cook. Taste the rice and add salt/pepper if needed.
- Once rice is tender, return pan to low heat. Add rinsed and drained beans and frozen corn. Stir to warm through. Add cream cheese-chicken mixture and gently stir. Remove from heat and stir in the Cheddar until melted.
- Taste and season with any additional salt and pepper as needed. Add desired toppings (see note 2). Enjoy hot!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your recipes! They are so flavorful and never fail to make a delicious dinner. My youngest has a lot of food allergies and your recipes have made life so easy! I can easily swap ingredients or leave out the cheese and the meal still taste great! Thanks so much for sharing easy, flavorful meals!
I am so happy to hear this! Thanks Natalie!
Thanks for the great recipe! I didnโt have chicken, but I added fire-roasted tomatoes and corn, and it was so delishโspicy and creamy and satisfying. My hubs and kiddos just scarfed it down. Thanks!!
Yay! Love hearing that! Thanks so much for the comment Charis!
This was absolutely fabulous!!! Had all the ingredients except taco sauce in my house, so I substituted enchilada sauce, and whipped it together quickly. The cream cheese made everything else melt in your mouth. Leftovers were even better!! Thank you for giving me another idea for my dinner repertoire. Super Yummy!!
Yay!! So thrilled to hear you enjoyed this so much Mary! ๐ And Iโm glad the leftovers were great as well. Thanks again for the comment and review ๐
I have to admit that Iโm not normally a big rice fan โฆ but this looks amazing! The cream cheese must make it so creamy and delicious!!
Yum, love the creaminess from the cream cheese and the flavor from the taco sauce and salsa- awesome stuff in here ๐
Oh yum! Nothing better than one pot meals!!
Going into the rotation. Thanks!!
This skillet looks absolutely delicious Chelsea! I love anything mexican!! Have a wonderful weekend!