This one-skillet Mexican Chicken and Rice is straightforward, cheesy, and packed with bold flavor. It’s everything you’re craving in one dish.
Pair this meal with a simple corn salad or this fruit salad recipe.
author’s note
The One Skillet Dinner Everyone Begs For!
I’m all about one-skillet meals. Less cleanup, more flavor. And when it’s Mexican-inspired? That’s my kind of dinner. My family is totally hooked on those Sweet Potato Burrito Bowls, so I took those same flavors home cooks enjoy and turned them into this creamy, cheesy skillet meal.
It’s rich, flavorful, and loaded with melty cheese. Honestly, it’s one of those dinners that disappears fast. Everyone always goes back for seconds.
Ingredients
Here’s a quick look at key ingredients in Mexican Chicken and Rice:
- Rice: Basmati rice works best—it stays fluffy and doesn’t get mushy.
- Taco Sauce: Using store-bought sauce keeps this dish quick and straightforward.
- Taco Seasoning: When I have time, It is satisfying to using my from-scratch blend.
- Toppings: My favorites are avocado, sour cream, lime juice, and cilantro.
- Salsa: Choose the heat level you like—mild, medium, or hot.
Quick Tip
Use a non-stick pan to keep the rice from sticking to the bottom.
How To Make Mexican Chicken And Rice
Helpful tips to keep in mind—scroll down for the full recipe.
- Prep the chicken: Pat it dry to help it brown more quickly.
- Cook the seasoned chicken: a medium burner so it doesn’t burn.
- Add cream cheese: Cube before microwaving to soften fast.
- Cook the rice: Remove the chicken and just use the same pan.
- Add salsa, sauce, and broth: Cover and let it cook to bring out flavor.
- Finish: mix in beans, corn, cream cheese mixture, and cheese.
Storage
Store any leftover Mexican Chicken and Rice for up to 3 days in an airtight container.
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