Description
This One Pan Chicken and Mexican Rice recipe is a flavorful and easy-to-make dish combining tender chicken, seasoned rice, chipotle peppers, salsa, and cheese. Perfect for a quick weeknight dinner, it delivers a comforting Mexican-inspired meal with versatile toppings.
Ingredients
Scale
For Chicken and Rice Base:
- 3 tablespoons neutral oil divided
- 1½ pounds boneless skinless chicken breasts about 2–3 breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion chopped
- 3 cloves garlic minced
- 1½ cups long-grain white rice rinsed
- 2 tablespoons taco seasoning
- 3 to 4 cups chicken broth divided
- 2 chipotle peppers in adobo sauce whole
- 1 tablespoon adobo sauce from the can of chipotle peppers
- 1 cup salsa of choice
- 1 cup corn canned or frozen
To Finish:
- 1 cup shredded Mexican blend cheese
- Salt to taste
Optional Toppings:
- Fresh cilantro
- Sliced avocado
- Sliced green onions
- Sliced jalapeños
- Sour cream
Instructions
- Season chicken: Season chicken pieces with salt and pepper on all sides to add flavor before cooking.
- Brown chicken: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add chicken and brown on both sides until golden, about 2-3 minutes per side. Chicken does not need to be fully cooked at this stage. Remove from skillet and set aside.
- Sauté aromatics: Add remaining 2 tablespoons neutral oil to the same skillet over medium heat. Add chopped onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes.
- Toast rice: Add rinsed long-grain white rice to the skillet and toast for 2-3 minutes, stirring frequently to avoid burning and enhance flavor.
- Add seasoning: Stir in taco seasoning, coating the rice and onion mixture evenly.
- Add liquids and chipotle: Pour in chicken broth, salsa, whole chipotle peppers, and adobo sauce. Stir to combine and bring mixture to a simmer.
- Simmer chicken and rice: Return browned chicken to the skillet. Cover tightly and reduce heat to low. Simmer for 25 minutes, until rice is tender, liquid is absorbed, and chicken reaches an internal temperature of 165°F. Add extra chicken broth ¼ cup at a time if rice is not cooked before liquid is absorbed.
- Add corn: Stir in corn and let heat through for about 2 minutes.
- Melt cheese: Sprinkle shredded Mexican blend cheese over the top. Cover the skillet with a lid and let sit 1-2 minutes until cheese melts.
- Serve with toppings: Top with desired optional toppings such as fresh cilantro, sliced avocado, green onions, jalapeños, or sour cream. Serve directly from the skillet for a hearty meal.
Notes
- Rinsing the Rice: Always rinse long-grain white rice under cold water until water runs mostly clear to remove excess surface starch and prevent gummy texture.
- Chipotle Peppers: Available in small cans in the international aisle. Leftover peppers can be frozen flat in a zip-top bag for future use.
- Salsa: Use any salsa you prefer. Salsa verde is a great alternative. Avoid avocado or jalapeño salsas as they don’t hold up well during cooking.
- Make it Dairy-Free: Omit cheese or use a dairy-free shredded cheese alternative.
- Make it Less Spicy: Use just 1 chipotle pepper and choose a mild salsa to reduce heat.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on stovetop or microwave with a splash of chicken broth to rehydrate the rice.
