One-Pan Mexican Chicken and Rice
This easy one-pan recipe brings together tender chicken, flavorful rice, and classic Mexican spices for a satisfying weeknight dinner. It's a family-friendly meal that minimizes cleanup while maximizing taste.
Let's cook.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Add the cubed chicken to the skillet and cook for 5-7 minutes, or until lightly browned on all sides. Remove the chicken from the skillet and set aside.
Add the uncooked rice to the same skillet and stir for 1 minute to toast lightly.
Stir in the diced tomatoes (undrained), rinsed black beans, chicken broth, and taco seasoning. Bring the mixture to a simmer.
Return the browned chicken to the skillet, nestling it into the rice mixture. Cover the skillet tightly with a lid or aluminum foil.
Reduce heat to low and cook for 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Remove the skillet from the heat. Sprinkle the shredded cheddar cheese over the top, cover again, and let stand for 5 minutes to allow the cheese to melt.
Garnish with fresh chopped cilantro before serving.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
Storage & Reheating
Reviews
No reviews yet
Be the first person to review this recipe.
Made this recipe?
Tell us how it turned out.