This healthy Mexican Chicken and Rice skillet is flavorful and satisfying, with hearty black beans and lots of melty cheese. An easy family-friendly recipe for weeknight dinners!
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One-skillet Mexican chicken and rice is made for weekday meals!
This Mexican chicken and rice is the kind of recipe I make when I want something flavorful and filling, but not fussy.
It has all the best Tex-Mex energy—chili powder, cumin, jalapeño, tomatoes—but everything cooks together in one skillet, which means it’s all-caps EASY to make.
Let’s talk about why this one earns repeat status.
- All-in-One Meal. This Mexican chicken and rice recipe has protein, whole grains, and vegetables in a single skillet.
- Big, Bold Flavor. Chili powder, cumin, and oregano give it that classic Mexican-inspired warmth.
- Great for Leftovers. This is one of those recipes where the flavors get even better after a day or two in the fridge, which means it’s awesome for meal prep.
5 Star Review
“This is a winner. My entire family loved it.”
— Dana —
Ingredients and Substitutions
- 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.
Step-By-Step Instructions
- Cook the Chicken and Veggies. Saute the chicken, onion, jalapeno, and red bell pepper until the chicken is browned and the onion is beginning to soften.
- Add the Next Ingredients. Add spices, salt, and pepper. Stir, then add the black beans and uncooked rice.
- Simmer. 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.
- Finish. Stir in the green onions, garnish with desired toppings, and serve. ENJOY!
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!
Mexican Chicken and Rice (One-Pan Dinner!)
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4 servings, about 8 cups
This Mexican chicken and rice skillet is bold, hearty, and easy to make. It’s a flavorful one-pan dinner perfect for busy nights!
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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
Serving: 1(of 4)Calories: 520kcalCarbohydrates: 72gProtein: 39gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 595mgPotassium: 1280mgFiber: 14gSugar: 5gVitamin A: 1570IUVitamin C: 60mgCalcium: 109mgIron: 5mg
