Name: Mexican Chicken and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 3 green onions, sliced; 1 pound chicken breasts, cut into bite-sized pieces; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 1 cup uncooked long-grain white rice; 14.5 ounce can fire-roasted diced tomatoes; 4 ounce can diced green chiles; 1 cup canned black beans, drained and rinsed; 1/2 cup defrosted frozen corn; 2 tablespoons chopped cilantro; 15 ounce can red enchilada sauce; 1/2 cup water; 1 cup shredded Colby Jack cheddar or Monterey Jack cheese

Jump to Recipe·Print Recipe

If you’re craving a hearty, colorful meal that’s effortless to make and guaranteed to satisfy, look no further than Mexican Chicken and Rice! This quick, one-pan wonder is absolutely packed with flavor—thanks to tender chicken, zesty spices, fire-roasted tomatoes, and plenty of gooey, melty cheese. In under 30 minutes, you’ll have a dish that’s as perfect for busy weeknights as it is for casual entertaining, and every bite shows off the best of bold Mexican-inspired home cooking.

Mexican Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Mexican Chicken and Rice is a breeze, and each one truly earns its spot in the pan—bringing balance, heartiness, and a pop of festive color. Here’s exactly what you’ll need, including a helpful tip or tasty reason to love each ingredient!

Olive oil: A touch of olive oil jumpstarts the whole dish and ensures everything sizzles up perfectly.
Green onions: Sliced green onions bring gentle onion flavor and brilliant green flecks to every bite.
Chicken breasts: Boneless, skinless chicken breasts are lean, juicy, and cook quickly when cut into bite-sized pieces.
Chili powder: Adds smoky, earthy warmth without too much heat—essential for classic Mexican Chicken and Rice.
Ground cumin: Fragrant cumin layers in a distinctly Mexican flavor that ties everything together.
Garlic powder: An easy way to infuse savory depth into the dish without mincing fresh garlic.
Salt and pepper: Season to taste so all the flavors pop.
Long grain white rice: The base of the dish—fluffy and tender when cooked right in the sauce.
Fire roasted diced tomatoes: Offer sweet, smoky undertones and keep the rice moist and flavorful.
Diced green chiles: A small can adds gentle heat and a lovely Southwestern punch.
Black beans: Don’t forget these—they bring color, fiber, and a hearty texture to each spoonful.
Frozen corn: A quick thaw is all you need; corn delivers a burst of sweetness and sunny color.
Cilantro: Fresh cilantro at the end adds brightness and classic Mexican flair.
Red enchilada sauce: The secret to big flavor and a gorgeous color; choose your favorite brand or spice level.
Water: Helps the rice cook to perfection and keeps everything tender.
Colby Jack or Monterey Jack cheese: For that irresistible melt and creamy richness—don’t skimp on the cheese!

How to Make Mexican Chicken and Rice

Step 1: Brown the Chicken and Aromatics

Start by heating the olive oil in a large skillet or pot with a lid, right over medium-high heat. Toss in the sliced green onions along with your bite-sized chicken pieces, sprinkling the chili powder, cumin, garlic powder, salt, and pepper evenly over the top. Sauté everything for about 2 to 3 minutes—only until the chicken is lightly browned on the edges. You don’t need the chicken fully cooked at this stage, since it will finish as the dish simmers. The aroma already hints at how irresistible your Mexican Chicken and Rice will be!

Step 2: Add the Grains, Beans, and Sauces

With your chicken looking golden, stir in the uncooked rice, thawed corn, drained and rinsed black beans, diced green chiles, and the entire can of fire roasted tomatoes (including their juices). Pour in the water and the red enchilada sauce, then give everything a good stir. The mixture should look saucy and plentiful—this will help the rice cook up plump and full of flavor.

Step 3: Simmer Until the Rice is Tender

Bring the mixture to a gentle boil, then immediately turn down the heat and cover the skillet with a lid. Let the Mexican Chicken and Rice gently bubble away for 15 to 20 minutes, stirring every few minutes to prevent sticking. If the sauce seems to disappear before the rice is tender, simply add more water (about 1/4 cup at a time) until the rice is perfectly cooked and fluffy. The anticipation builds as those amazing aromas start filling your kitchen!

Step 4: Melt the Cheese

Once the rice is totally tender, turn off the heat and sprinkle your shredded cheese (Colby Jack, cheddar, or Monterey Jack all work beautifully) over the top. Cover the skillet again and let the cheese gently melt for another 2 to 3 minutes. This final step is pure magic—the cheese becomes gooey and luscious, providing the crowning finish to your Mexican Chicken and Rice.

Step 5: Garnish and Serve

Uncover the skillet and scatter fresh cilantro and additional sliced green onions on top (along with any other favorite toppings). Admire your irresistible, skillet-to-table masterpiece! It’s ready to scoop and savor—family style or plated individually.

How to Serve Mexican Chicken and Rice

Garnishes

The perfect finishing touch for Mexican Chicken and Rice? Add a sprinkle of chopped cilantro or green onions for brightness, or try a drizzle of sour cream and a squeeze of fresh lime for a cool, zesty twist. If you like extra heat, thinly sliced jalapeños make a tasty (and colorful) topping!

Side Dishes

Mexican Chicken and Rice is pretty much a meal in itself, but if you’re looking to expand your table, serve it with warm flour tortillas, a crisp green salad with avocado, or a little bowl of classic Mexican street corn (elote). A scoop of guacamole or fresh salsa alongside complements every bite!

Creative Ways to Present

For easy entertaining, try spooning portions of Mexican Chicken and Rice into individual serving bowls and topping with a combination of garnishes so everyone gets a pop of color. Or, pile it inside halved bell peppers and bake for a fun twist! Leftovers also make gorgeous burrito or taco fillings—the sky’s the limit.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let your Mexican Chicken and Rice cool completely before placing it in an airtight container. It will keep well in the fridge for up to 4 days, making for dream-worthy lunches or speedy dinners.

Freezing

This dish freezes beautifully. Spoon cooled Mexican Chicken and Rice into a freezer-safe bag or container, press out as much air as possible, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

To reheat, simply scoop your portion into a skillet or microwave-safe dish. For the stovetop, add a splash of water or chicken broth, cover, and warm over medium heat, stirring occasionally. In the microwave, cover loosely and heat in 1-minute intervals, stirring as needed until hot. Top with a fresh sprinkle of cheese or cilantro before serving, if desired!

FAQs

Can I use brown rice instead of white rice?

Yes, you can use brown rice if you prefer! Just keep in mind that brown rice takes longer to cook and may need additional liquid—plan to simmer for 35 to 40 minutes, adding water as needed until the rice is tender in your Mexican Chicken and Rice.

What can I use instead of chicken breasts?

Feel free to substitute boneless, skinless chicken thighs for an even juicier result, or use rotisserie chicken for an extra quick version. You can even swap in turkey or plant-based chicken alternatives for variety.

Is Mexican Chicken and Rice spicy?

The dish has a gentle kick thanks to the green chiles and chili powder, but it isn’t overly spicy. If you’re feeling bold, add a chopped jalapeño or more chili powder, or keep it milder by using mild enchilada sauce and omitting extra pepper.

Can I make this dish vegetarian?

Absolutely! Just leave out the chicken and use veggie broth instead of water for extra flavor. You can double up on black beans, add bell peppers, or toss in zucchini for a hearty vegetarian Mexican Chicken and Rice.

What’s the best way to avoid mushy rice?

Keep the lid on tight while cooking, stir every few minutes, and be sure not to overdo the liquid—add more water only as needed. Letting the dish rest, covered, for a couple of minutes at the end helps the rice finish absorbing any extra moisture and keeps it perfectly fluffy.

Final Thoughts

There’s just nothing like a big, bubbling skillet of Mexican Chicken and Rice to bring everyone together—incredibly easy, endlessly customizable, and packed with flavor. Give it a try for your next family meal or gathering, and I guarantee you’ll fall in love with just how satisfying (and fun!) this dish is to make and eat.