This Mexican Chicken & Rice Skillet Is Your New Weeknight Hero

Ever find yourself staring into the fridge at 5 PM, wondering how on earth you’re going to get a wholesome, satisfying dinner on the table without a mountain of dishes? We’ve all been there. That’s exactly why this one-pan Mexican Chicken & Rice Skillet is my forever favorite. It’s the kind of meal that feels like a warm hug, packed with flavor and ready in under an hour. Honestly, it’s so, so good for those busy nights when you need a win. Let’s get cooking.

Why You’ll Love This

First off, it’s a complete meal all cooked together in one trusty skillet. Less cleanup means more time for you. The combo of tender chicken, fluffy rice, and those warm Mexican spices is just so, so comforting. And the best part? It’s incredibly flexible. You can use fresh chicken breasts or grab a rotisserie chicken from the store to make it even faster. It’s a healthy dinner idea that your whole family will actually get excited about.

Ingredients You’ll Need

• 1 tablespoon olive oil: To get that chicken nicely browned.
• 1 pound boneless, skinless chicken breasts, cubed: For lean, quick-cooking protein.
• 1 medium yellow onion, diced: The flavor foundation.
• 1 bell pepper (any color), diced: Adds sweetness and crunch.
• 2 cloves garlic, minced: For that essential savory depth.
• 1 cup long-grain white rice: The perfect grain to soak up all the delicious flavors.
• 1 (15-ounce) can black beans, rinsed and drained: For protein and fiber.
• 1 (15-ounce) can fire-roasted diced tomatoes: Brings a smoky, tangy base.
• 1 ½ cups chicken broth: Cooks the rice to perfection.
• 1 tablespoon tomato paste: Deepens the tomato flavor.
• 1 teaspoon chili powder: For a gentle warmth.
• 1 teaspoon ground cumin: That earthy, classic Mexican spice.
• ½ teaspoon dried oregano: A little herbal note.
• Salt and black pepper to taste: To make all the flavors pop.
• Optional toppings: Sliced jalapeños, fresh cilantro, a squeeze of lime juice, or a dollop of sour cream.

Let’s Get Cooking Step by Step

1. Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with a pinch of salt and pepper, and cook for 5-7 minutes, until golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.
2. In the same skillet, add the diced onion and bell pepper. Cook for about 4-5 minutes, until they start to soften. Add the minced garlic and cook for one more minute, until fragrant.
3. Stir in the dry rice, chili powder, cumin, and oregano. Toast the rice and spices for about a minute—this really unlocks their flavor.
4. Add the fire-roasted tomatoes (with their juices), chicken broth, tomato paste, and the rinsed black beans. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold!
5. Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer for 18-20 minutes, without peeking, until the rice is tender and has absorbed most of the liquid.
6. Once the rice is cooked, turn off the heat. Stir the cooked chicken back into the skillet. Let it sit, covered, for another 5 minutes to let everything get acquainted. Give it a taste and adjust the salt and pepper if needed. Serve it up hot with your favorite toppings!

Pro Tips For Perfect Chicken & Rice

• Don’t skip toasting the rice! That quick minute in the pan gives the dish a nuttier, deeper flavor.
• Resist the urge to lift the lid while the rice is cooking. Steam is our friend, and peeking lets it escape, which can lead to undercooked rice.
• If you’re short on time, use about 3 cups of shredded rotisserie chicken. Just stir it in at the very end with the cooked rice to warm through.
• Honestly, if you’re sensitive to spice, you can use mild chili powder or even paprika for color without the heat.
• And my favorite tip? Let it rest off the heat for those final 5 minutes. It makes all the difference in texture.

Variations & Substitutions

This recipe is a fantastic canvas for your own ideas. Want to make it a shredded chicken recipe? Just simmer whole chicken breasts in the broth for 20 minutes, then shred and return. For a vegetarian twist, swap the chicken broth for vegetable broth and add an extra can of beans or some corn. You could use brown rice for a whole-grain boost, but you’ll need to increase the broth to 2 cups and the cooking time to about 40-45 minutes. And if you love a little smoky flavor, a pinch of smoked paprika is just wonderful.

Storage & Reheating

Leftovers are arguably the best part! Let the skillet cool completely, then store it in an airtight container in the fridge for up to 4 days. To reheat, add a splash of broth or water to a portion in a bowl or back in the skillet over medium-low heat. This keeps the rice from drying out. Stir it occasionally until it’s piping hot. You can also freeze this for up to 3 months. Thaw it overnight in the fridge before reheating.

Serving Ideas & Pairings

This dish is a meal in itself, but I love serving it with simple sides. A crisp green salad with a lime vinaigrette cuts through the richness beautifully. Warm, fluffy tortillas or a handful of tortilla chips for scooping are always a hit with the kids. For a real treat, top it with a generous sprinkle of cheese and slide it under the broiler for a minute until bubbly. So good.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless thighs will work just fine and add a richer flavor. Just be sure to cook them through in the first step.
• My rice is still a little hard. What should I do? No worries! This happens. Just add another ¼ cup of broth or water, cover the skillet, and let it cook on low for another 5-10 minutes.
• Is this a good recipe for meal prep? It’s one of the best healthy dinner recipes for meal prep. Divide it into containers for easy lunches or dinners all week.
• Can I make this dish spicy? Of course! Add a diced jalapeño with the onions and peppers, or stir in a pinch of cayenne pepper with the other spices.