Go Back
–+ servings
One pan Mexican chicken and rice in a large skillet garnished with fresh cilantro leaves.

One Pan Chicken and Mexican Rice

40aprons.com/mexican-chicken-and-rice/
So delicious, this Mexican rice chicken and cheese dish features smoky chipotle peppers, salsa, and juicy, tender chicken. It’s a total family-friendly weeknight dinner that everyone will love!
Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Recipe Makes (Approximate): 6

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.

Recipe Notes

Rinsing the Rice: Always rinse long-grain white rice under cold water until water runs mostly clear. This removes excess surface starch and prevents the rice from turning gummy in the pan.
Chipotle Peppers: Find these in the international aisle in small cans. Leftover peppers can be frozen flat in a zip-top bag for future use.
Salsa: Use any salsa you love — the flavor will vary dramatically based on your choice. Salsa verde is a great swap. Avoid avocado or jalapeño salsa, as they don't hold up well during cooking.
Make it Dairy-Free: Omit the cheese or use a dairy-free shredded cheese alternative.
Make it Less Spicy: Use just 1 chipotle pepper and choose a mild salsa.
Storage: Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave with a splash of chicken broth to rehydrate the rice.

Nutrition Information (Approximate)

Calories: 490calProtein: 34gFat: 17gSaturated Fat: 5gTrans Fat: 0.01gCholesterol: 93mgSodium: 1551mgPotassium: 717mgTotal Carbs: 49gFiber: 3gSugar: 5gNet Carbs: 46gVitamin A: 530IUVitamin C: 6mgCalcium: 170mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/mexican-chicken-and-rice/