One Pan Mexican Chicken and Rice is a delightful, savory dish that combines tender chicken, fluffy rice, robust black beans, and vibrant vegetables, all simmered together in one pot. This convenient meal is not only packed with flavor but also makes meal prep and cleanup a breeze, perfect for busy weeknights or when you’re seeking a comforting homemade option.
Why We Love This One Pan Mexican Chicken and Rice Recipe
You will appreciate this recipe for its simplicity and the delightful fusion of flavors it brings to your dinner table. The convenience of cooking everything in a single pan means fewer dishes and more time for you to enjoy your meal. Each bite bursts with the heartwarming taste of Mexican cuisine, thanks to the combination of spices like cumin and chili powder, and the freshness of ingredients like bell peppers and cilantro. Plus, it’s a versatile dish that allows you to customize ingredients based on what you have on hand. Whether you’re feeding a family or just looking for a satisfying dinner, this one pan wonder has you covered.
Ingredients about One Pan Mexican Chicken and Rice
List of ingredients with measurements
- 1 lb chicken breast, diced
- 1 cup rice (any long-grain variety)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 bell pepper, diced (any color you prefer)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 can diced tomatoes with green chilies
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Olive oil for cooking
- Chopped cilantro for garnish
How to Make One Pan Mexican Chicken and Rice Directions
To begin your culinary journey, heat a large skillet over medium heat and add a drizzle of olive oil. Once the pan is hot, add the diced chicken, seasoning it generously with salt and pepper. Cook the chicken for about 5–7 minutes, stirring occasionally until it forms a lovely browned crust.
Next, it’s time to introduce the vegetables. Add the diced onion, minced garlic, and bell pepper to the skillet, sautéing them together for about 3–5 minutes until they soften and become fragrant. This step is crucial as it builds the foundation of flavors for your dish.
Once your vegetables are ready, stir in the rice, rinsed black beans, drained corn, and the can of diced tomatoes with green chilies. This will create a colorful medley of ingredients that will simmer together beautifully.
Now, pour in the chicken broth, which will bring moisture and flavor to the dish. Add the cumin and chili powder, stirring well to ensure everything is evenly distributed. Bring the mixture to a gentle boil, allowing it to bubble and release its delicious aromas.
After reaching a boil, reduce the heat to low and cover the skillet. Let it simmer for about 20–25 minutes, or until the rice is beautifully cooked and has absorbed most of the liquid. It’s important to keep the lid on during this time so that the rice steams properly.
Once the timer goes off, fluff the rice gently with a fork to separate the grains, then garnish with freshly chopped cilantro for an added touch of flavor. Serve your One Pan Mexican Chicken and Rice hot, and don’t forget to offer lime wedges and optional sides like tortilla chips or a fresh salad.
How to Serve One Pan Mexican Chicken and Rice
Serving your One Pan Mexican Chicken and Rice is just as exciting as making it. You can place the entire skillet directly in the center of the table for a warm, communal dining experience. For individual servings, scoop portions onto plates or bowls and top with additional cilantro for a burst of freshness.
This dish pairs wonderfully with lime wedges, which you can squeeze over your meal for an extra zing. If you’re in the mood for something crunchy, a side of tortilla chips complements the flavors perfectly, providing a delightful texture contrast. You might also consider serving a simple side salad with leafy greens, avocado, or a zesty vinaigrette to balance the heartiness of the chicken and rice.
Expert Tips: One Pan Mexican Chicken and Rice
To ensure your One Pan Mexican Chicken and Rice turns out perfectly every time, here are a few expert tips. First, make sure you dice your chicken into uniform pieces. This helps ensure even cooking, preventing some pieces from being undercooked while others are overdone.
When selecting your rice, opt for long-grain varieties like basmati or jasmine, as they will cook up fluffier and less sticky. Rinsing the rice before adding it to the pan is also essential; this removes excess starch and prevents gumminess.
Feel free to adjust the spices according to your personal heat preference. If you like it spicy, consider adding diced jalapeños or a pinch of cayenne pepper. On the contrary, if you’re after a milder flavor, reduce the chili powder or omit it altogether.
For a bit of creaminess, think about adding a handful of shredded cheese on top a few minutes before the dish finishes cooking. This will melt beautifully and enhance the overall texture and flavor of your dish.
Lastly, always taste as you go. This allows you to adjust the seasoning balance, ensuring your One Pan Mexican Chicken and Rice is spot-on delicious.
How to Store One Pan Mexican Chicken and Rice
Storing your One Pan Mexican Chicken and Rice is simple. First, allow it to cool to room temperature before transferring it to an airtight container. This will help preserve the freshness of the ingredients and prevent spoilage.
In the refrigerator, this dish can last for about 3–4 days. When you’re ready to enjoy the leftovers, reheat them in the microwave or on the stove over low heat, adding a splash of chicken broth or water to help revive the moisture.
If you want to store it for a more extended period, consider freezing it. Portion the rice and chicken mixture into freezer-safe containers, making sure to leave some space at the top since rice expands as it freezes. One Pan Mexican Chicken and Rice can last up to 3 months in the freezer. When you’re ready to eat, simply thaw it in the refrigerator overnight and reheat it thoroughly.
Variation of One Pan Mexican Chicken and Rice
While this recipe is fantastic as is, there are countless variations you can explore, making it a versatile dinner option. If you’re looking for a vegetarian alternative, you can easily swap out the chicken for diced zucchini, mushrooms, or additional beans. This will create a hearty, meatless version that is equally satisfying.
You might also want to experiment with different types of beans, such as pinto beans or kidney beans, to change the flavor profile. Adding vegetables like spinach, kale, or even butternut squash can enhance the nutrition without compromising taste.
For those who enjoy a cheesy twist, consider mixing in some shredded cheese during the final minutes of cooking or serving with a dollop of sour cream or guacamole on top.
If you’re aiming for a one-pot meal that retains individual flavors, try using individual spices such as smoked paprika or oregano to give a unique flair that fits your palate.
FAQ
What makes One Pan Mexican Chicken and Rice a good choice for weeknight dinners?
One Pan Mexican Chicken and Rice is ideal for weeknight dinners because it’s quick to prepare, requiring minimal clean-up thanks to being made in a single pan. The dish is highly customizable, allowing you to use whatever ingredients you have at home, making it versatile for any occasion.
Can I prepare One Pan Mexican Chicken and Rice in advance?
Yes! This recipe can be prepared in advance and stored in the refrigerator or freezer. If made ahead, simply reheat it on the stove or in the microwave for a quick meal later.
What type of rice works best for One Pan Mexican Chicken and Rice?
Long-grain rice varieties, such as basmati or jasmine, work best for this recipe. They cook up fluffy and separate well, enhancing the overall texture of the dish.
Is it possible to make a vegetarian version of One Pan Mexican Chicken and Rice?
Absolutely! You can substitute the chicken with a variety of vegetables, such as zucchini, bell peppers, or additional beans, to create a delicious vegetarian dish.
How can I enhance the flavor of One Pan Mexican Chicken and Rice?
To enhance the flavors, consider adding spices such as smoked paprika or oregano, or mix in ingredients like lime juice, avocado, or fresh herbs when serving to elevate the taste even further.
One Pan Mexican Chicken and Rice
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Ensure uniform pieces for even cooking.
- 1 cup rice (any long-grain variety) Basmati or jasmine works best.
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 each bell pepper, diced Any color preferred.
- 1 each onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 can diced tomatoes with green chilies
- 1 tsp cumin Adjust according to heat preference.
- 1 tsp chili powder Can be reduced or omitted for milder flavor.
- to taste Salt and pepper
- for cooking drizzle Olive oil
- for garnish to taste Chopped cilantro
Instructions
Preparation
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Once the pan is hot, add the diced chicken, seasoning generously with salt and pepper. Cook for about 5–7 minutes, stirring occasionally until browned.
- Add the diced onion, minced garlic, and bell pepper to the skillet. Sauté for about 3–5 minutes until softened and fragrant.
- Stir in the rice, rinsed black beans, drained corn, and diced tomatoes with green chilies.
- Pour in the chicken broth, add the cumin and chili powder, stirring well to combine.
- Bring the mixture to a gentle boil, then reduce heat to low and cover the skillet.
- Let it simmer for about 20–25 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Fluff the rice gently with a fork and garnish with freshly chopped cilantro.
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