Today’s Mexican Chicken and Rice is the latest recipe installment of my personal “Clean Out the Pantry” miniseries.
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It’s also the latest installment to the “I’m in my sweatpants and going to the store sounds like a lot of effort, so let’s see if I can avoid it” saga (this popular Chipotle Bowl was the first episode if you’d like to catch up).
Better use of on-hand ingredients. No need to put on real clothes. This is clearly a win-win recipe (like Taco Salad and Cowboy Chicken) that we all can (and should) support.
Need convincing? Avoiding a store run means that I can spend 30 minutes:
- Scrolling through Instagram.
- Cuddling with my dog.
- Watching a rerun of The Pioneer Woman.
- Dreaming about these One-Bowl Brownies I made earlier for dessert.
If you ask me, the benefits are clear.
5 Star Review
“This is a winner. My entire family loved it.”
— Dana —
How to Make Mexican Chicken and Rice
Created by way of a personal challenge to make a meal from ingredients I already have on hand, this Mexican chicken and rice (like its cousins Instant Pot Chicken and Rice and Crock Pot Chicken and Rice) is a healthy, filling one-pan recipe that will become a fast family favorite for busy weeknights.
The Ingredients
Chicken. Adds extra bulk and protein to this one-pan recipe. I opted for thawed boneless, skinless chicken breasts, but you could also use boneless, skinless chicken thighs if you prefer.
- Black Beans. One of my favorite plant-based protein options I use everything from vegetarian bergers (like these Vegan Burgers) and salads (like this Three Bean Salad).
- Diced Tomatoes. Undrained in this recipe to provide a flavorful cooking liquid for the rice.
- Brown Rice. Choose a long or medium grain variety to follow this recipe as directed. Do not use short grain or instant, as it will become mushy.
- Jalapenos. Gives this dish the perfect amount of heat. Feel free to adjust the amount to suit your taste preferences.
- Bell Pepper and Yellow Onion. Add crunch, texture, color and a little zing.
- Spices: Chili powder, garlic powder, cumin, and oregano give this dish life! They’re the perfect blend of spices that pack a little heat and plenty of flavor for Mexican recipes like this one.
The Directions
- Saute the chicken, onion, jalapeno, and red bell pepper until the chicken is browned and the onion is beginning to soften.
- Add spices, salt, and pepper. Stir, then add the black beans and uncooked rice.
- Mix in undrained canned diced tomatoes and 1 1/2 cups water. Cover and simmer, until the rice is tender and liquid has been fully absorbed.
- Stir in the green onions, garnish with desired toppings, and serve. ENJOY!
Storage Tips
- To Store. Keep leftovers in an airtight container for up to 3 days in the refrigerator.
- To Reheat. Warm gently on the stovetop, covered, until heated through. If needed, add a few tablespoons of water or chicken stock to the pan to rehydrate the rice while warming. Alternatively, you may warm in the microwave until heated through.
What to Serve with Mexican Chicken and Rice
- Cornbread. This Mexican Cornbread would be a delicious side dish.
- Veggies. Add more vegetables to your meal by serving this dish with Sautéed Brussels Sprouts.
- Margarita. Pair it with a Skinny Margarita, and call it complete!
More One Pan Recipes
- Healthy Beef Taco Skillet
- Chicken Enchilada Skillet
- Chicken Stroganoff
- Cabbage and Sausage Skillet
- Chicken and Tomatoes
Mexican Chicken and Rice
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless skinless chicken breasts or thighs, cut into 3/4-inch pieces
- 1 small yellow onion chopped
- 2 small jalapenos or 1 large jalapeno, core and seeds discarded, diced
- 1 red bell pepper chopped
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 can black beans (15 ounces), rinsed and drained
- 1 cup long or medium-grain brown rice do not use short grain or instant, as it will become mushy
- 1 can diced tomatoes in their juices (15 ounces)
- 3 medium green onions chopped
- Optional for serving: chopped fresh cilantro, lime wedges, additional sliced jalapeno, shredded cheese, diced avocado, prepared salsa, sour cream or plain Greek yogurt
Instructions
- Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
- Stir in the green onions. Serve warm with any other desired toppings.
Notes
- Note that if white rice or another type of rice or grain is substituted, the cooking time will vary. Consult the package for guidance.
- To Store. Keep leftovers in an airtight container for up to 3 days in the refrigerator.
- To Reheat. Warm gently on the stovetop, covered, until heated through. If needed, add a few tablespoons of water or chicken stock to the pan to rehydrate the rice while warming. Alternatively, you may warm in the microwave until heated through.
Nutrition
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