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This Mexican chicken and rice recipe is a bold, smoky weeknight dinner that comes together quickly and with almost zero effort! Tender chicken, chipotle-spiced rice, sweet corn, and melty cheese all cook in a single skillet. It’s flavor-packed comfort food your whole family will actually be excited about, and y’all, the leftovers are even better the next day!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- Everything: chicken, rice, veggies, cheese, all cook in a single skillet, which means you’re not spending your evening elbow-deep in dishes. Just make it, serve it straight from the pan, and call it a win.
- This chicken cheese and rice Mexican recipe reheats beautifully, keeps in the fridge for up to 4 days, and somehow gets more flavorful overnight as all those bold spices settle in. Make a big batch on Sunday, and you’re basically done with lunches for the week.
- Want it spicier? Add more chipotle. Feeding picky kids? Use a mild salsa and skip the jalapeño topping. The base recipe is flexible enough to work for everyone without making a second pot.
What You Need to Know Before You Start
- Rinsing long-grain white rice under cold water removes excess surface starch, which is what causes rice to clump together and turn gummy in one-pan dishes, so don’t skip this! Run it under water until it runs mostly clear, drain well, and your rice will cook up light and fluffy every time.
- When you sear the chicken in the first step, you’re building flavor — so you’re slightly undercooking it. The chicken finishes cooking during the 20-25 minute covered simmer with the rice. If you fully cook it during the sear, you risk dry, tough chicken by the time the rice is done, you want it to be golden brown on the outside, not yet cooked through.
- Here’s an insider tip: every time you lift that lid to peek, you release the steam that’s actively cooking your rice. Keep it on until you’re close to the minimum cook time. If your skillet lid doesn’t seal tightly, a sheet of aluminum foil pressed under the lid works perfectly to trap the steam.
- Different rice brands, different skillet sizes, and different stove heat levels can all affect how quickly the liquid absorbs. If the liquid is gone but the rice is still a little crunchy, add chicken broth ¼ cup at a time, cover, and let it steam for another 5 minutes. A splash of extra broth is always better than burnt rice on the bottom of your pan.
Recipe Variations
Swap Chicken Thighs for Chicken Breasts: Boneless, skinless chicken thighs stay extra juicy and are a bit more forgiving in a one-pan dish like this. Use the same quantity and cooking method — but unlike breasts, thighs actually perform better at a higher internal temperature. Aim for 175-180°F rather than 165°F for the best texture. That higher heat breaks down the connective tissue, giving you that tender, rich result that makes thighs so worth it.
Go with Salsa Verde: Swap the red salsa for an equal amount of salsa verde for a tangier, slightly brighter flavor profile that pairs beautifully with the smoky chipotle.
Add Black Beans: Stir in one drained 15-ounce can of black beans with the corn at the end for extra protein and fiber. It turns this into an even heartier, more filling meal.
Make it Dairy-Free: Simply omit the cheese or use your favorite dairy-free shredded cheese alternative. The dish is just as flavorful and satisfying without it.
Turn Down the Heat: If you’re feeding little ones or spice-sensitive eaters, use just one chipotle pepper instead of two and choose a mild salsa. The smokiness still comes through without the burn.
Frequently Asked Questions
Absolutely. Frozen corn works just as well — no need to thaw it before adding it to the skillet. Fresh corn cut off the cob is also delicious if it’s in season.
In a pinch, you can substitute 1-2 teaspoons of smoked paprika plus a small pinch of cayenne for some heat. You’ll lose a bit of that distinct smoky depth, but the dish will still be flavorful. The canned chipotles are widely available in the international aisle of most grocery stores, so they’re worth seeking out.
You can prep all the ingredients in advance — chop the onion, mince the garlic, measure out spices — and store them in the fridge. Assemble and cook fresh the day of for the best texture. Fully cooked leftovers reheat wonderfully with a splash of chicken broth.
A few possible culprits: the heat was too high during the simmer, the lid wasn’t tight enough letting too much steam escape, or the ratio of liquid was slightly off. Make sure you’re on low heat with a tightly covered pan. Be sure to use long-grain white rice, not instant or short-grain.
Yes! Use a larger pot or Dutch oven and double all ingredients. Cooking time should stay roughly the same, but start checking the rice and chicken at the 20-minute mark and adjust from there. For a smaller pan, my favorite one lately is the Our Place Titanium Always Pan Pro; it’s nonstick and cooks food beautifully.Â
More Delicious Mexican-Inspired Recipes
- Easy, Cheesy Mexican Rice Casserole
- Mexican Street Corn Salad
- Mexican Chicken Soup
- Mexican Chicken Casserole
- 3-Ingredient Slow Cooker Mexican Shredded Chicken
- Mexican Chicken Salad (Ensalada de Pollo)
- Mexican Chicken and Rice Bake
- Mexican Salad with Cilantro-Lime Dressing
- Albondigas Soup (Mexican Meatball Soup)
- Mexican Chicken Stuffed Sweet Potatoes (Whole30, Paleo, Instant Pot)
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
One Pan Chicken and Mexican Rice
Equipment
- 12-inch skillet (with tight-fitting lid) or Dutch oven
- Cutting board
- chef's knife
- small mixing bowl
- Wooden spoon or silicone spatula
- instant read thermometer
- Fine mesh strainer
Ingredients
For Chicken and Rice Base
- 3 tablespoons neutral oil divided
- 1½ pounds boneless skinless chicken breasts about 2-3 breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion chopped
- 3 cloves garlic minced
- 1½ cups long-grain white rice rinsed, see Notes
- 2 tablespoons taco seasoning
- 3 to 4 cups chicken broth divided
- 2 chipotle peppers in adobo sauce whole
- 1 tablespoon adobo sauce from the can of chipotle peppers
- 1 cup salsa of choice
- 1 cup corn canned or frozen
To Finish
- 1 cup shredded Mexican blend cheese
- Salt to taste
Optional Toppings
- fresh cilantro
- sliced avocado
- sliced green onions
- sliced jalapeños
- sour cream
Instructions
- Season chicken pieces with salt and pepper on all sides.
- Heat 1 tablespoon neutral oil in large skillet over medium-high heat. Add chicken and brown on both sides until golden, about 2-3 minutes per side. Chicken does not need to be cooked through. Remove from skillet and set aside.
- Add remaining 2 tablespoons neutral oil to same skillet over medium heat. Add chopped onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.
- Add 1½ cups rinsed long-grain white rice to skillet. Toast for 2-3 minutes, stirring frequently.
- Stir in 2 tablespoons taco seasoning, coating rice and onion mixture evenly.
- Pour in 3 cups chicken broth, 1 cup salsa, 2 whole chipotle peppers, and 1 tablespoon adobo sauce. Stir to combine and bring to a simmer.
- Return browned chicken to skillet. Cover tightly and reduce heat to low. Simmer 20-25 minutes, until rice is tender and liquid is absorbed and chicken reaches 165°F internally. If liquid absorbs before rice is cooked, add additional chicken broth ¼ cup at a time.
- Stir in 1 cup corn. Let heat through, about 2 minutes.
- Sprinkle 1 cup shredded Mexican blend cheese over top. Cover with lid and let sit 1-2 minutes until cheese is melted.
- Top with desired toppings and serve directly from skillet.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Sounds delicious! If I want to use brown rice, how would that affect the amount of liquid and the cooking time? Thank you!
Hi Janet! We haven’t tried using brown rice in this recipe, so we can’t say for sure. Be sure to let us know if you try it!