Cheesy Mexican Chicken and Rice Recipe – Tender chicken seasoned with taco spices, black beans, corn instant rice, and salsa verde come together in a skillet for a hearty, one-pan meal. Topped with melted cheese and garnished with fresh cilantro, this dish is bursting with vibrant flavors. Perfect for a family meal or meal prep!
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Tex Mex Chicken & Rice Skillet
Need a quick and easy weeknight meal? Look no further than our Cheesy Mexican Chicken and Rice. This dish is effortless to make and on the table in under 30 minutes! Chicken, rice, black beans, corn, salsa verde, and cheese. It’s a complete meal that’s both satisfying and bursting with bold, Mexican-inspired flavors.
How to Make Cheesy Mexican Chicken & Rice
This dish is super easy to make with only a few simple ingredients. Cut chicken into bite-size pieces and season with taco seasoning. Heat oil in a large skillet over medium-high heat. Add chicken to the pan and cook until golden brown. Remove the chicken from the pan.
Add rice, chicken broth, black beans, corn, taco seasoning, and salsa verde to the skillet. Bring to a boil over medium-high heat. Reduce to medium-low heat and simmer until the rice is tender and the liquid is absorbed.
Add the chicken back to the pan and cook until warm—season with salt and black pepper to taste. Top the chicken and rice with shredded cheese. Cover and let stand until the cheese has melted. Garnish with cilantro.
Helpful Tips and Frequently Asked Questions
- You can use any chicken you prefer in this dish – boneless skinless chicken breasts, chicken thighs, or chicken tenderloins.
- Can substitute rotisserie chicken.
- Variations/Additions:
- onions
- bell pepper
- diced tomatoes
- diced green chilies
- olives
- jalapenos
- You can use any cheese in this dish that you enjoy – cheddar cheese, pepper jack, or a Mexican cheese blend are all delicious.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Can I use long-grain rice? I have not made this with long grain rice, so I can not say what adjustments would need to be made.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave.
- Leftovers are delicious in a tortilla.
What to Serve with One Pan Cheesy Mexican Chicken and Rice
This easy one-pot meal has been on repeat at our house! It is so easy to make, and the whole family gobbles it up! When it comes to what to serve with this meal, I have some delicious ideas for you.
- A fresh, tangy side salad with ingredients like mixed greens, cherry tomatoes, avocado, and a homemade dressing can provide a refreshing contrast to the rich, savory main dish.
- For a touch of creamy indulgence, guacamole and sour cream make excellent additions, offering cool, smooth textures that balance the spices.
- If you’re in the mood for a bit of crunch, tortilla chips or a side of cornbread can be delightful options, adding a crispy or crumbly texture that pairs well with the soft rice and beans.
No matter what you serve with this dish, it is sure to be a hit! Looking for more one-pot meals? Here are some popular recipes from the website:
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Cheesy Mexican Chicken and Rice
Yield: 4 people
Cheesy Mexican Chicken and Rice Recipe – Tender chicken seasoned with taco spices, black beans, corn instant rice, and salsa verde come together in a skillet for a hearty, one-pan meal. Topped with melted cheese and garnished with fresh cilantro, this dish is bursting with vibrant flavors. Perfect for a family meal or meal prep!
- 1 -lb boneless skinless chicken breasts
- 1 Tbsp taco seasoning
- 1 Tbsp olive oil
- 1 (11-oz) can Mexicorn drained
- 1 (15-oz) can black beans, drained and rinsed
- 2 cups instant white rice
- 2 cups low-sodium chicken broth
- 1 ½ cups salsa verde
- 1 cup shredded Mexican cheese blend
- 2 Tbps chopped fresh cilantro
-
Cut chicken into bite-size pieces and season with taco seasoning. Heat oil in a large skillet over medium-high heat. Add chicken to the pan and cook for 5 to 6 minutes, until golden brown. Remove the chicken from the pan.
-
Add rice, chicken broth, black beans, corn, taco seasoning, and salsa verde to the skillet. Bring to a boil over medium-high heat. Reduce to medium-low heat and simmer for 10 to 15 minutes until the rice is tender and the liquid is absorbed.
-
Add the chicken back to the pan and cook for 5 to 10 minutes, until warm. Season with salt and black pepper, to taste. Top the chicken and rice with shredded cheese. Cover and let stand until the cheese has melted. Garnish with cilantro.
- You can use any chicken you prefer in this dish – boneless skinless chicken breasts, chicken thighs, or chicken tenderloins.
- Can substitute rotisserie chicken.
- Variations/Additions:
- onions
- bell pepper
- diced tomatoes
- diced green chilies
- olives
- jalapenos
- You can use any cheese in this dish that you enjoy – cheddar cheese, pepper jack, or a Mexican cheese blend are all delicious.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Can I use long-grain rice? I have not made this with long grain rice, so I can not say what adjustments would need to be made.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave.
- Leftovers are delicious in a tortilla.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
