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homemade One-Pan Mexican Chicken & Rice photo

One-Pan Mexican Chicken & Rice

A quick, cheesy one-pan meal with seasoned chicken, instant rice, salsa, queso, and tomatoes for easy weeknight cooking.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Equipment

  • 12-inch Non-Stick Skillet
  • Chef knife
  • Cutting Board
  • Spatula or tongs
  • Measuring Cups

Ingredients
  

  • 1.5 lb boneless skinless chicken cut into bite-sized pieces
  • 1 oz taco seasoning package
  • 1 Tbsp oil
  • 2 cups instant white rice
  • 1 cup milk
  • 1 cup thin salsa use a thin, restaurant-style salsa
  • 1 cup queso cheese dip
  • 10 oz Rotel diced tomatoes and green chilies undrained, 10-oz can
  • 0.5 cup shredded Mexican cheese blend

Instructions
 

  • Sprinkle the chicken pieces evenly with the taco seasoning.
  • Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add the seasoned chicken and cook, turning occasionally, until browned and no longer pink in the center, about 5–7 minutes. Remove the chicken from the skillet and set aside.
  • To the same skillet, add the instant rice, milk, and thin salsa; stir to combine and bring the mixture to a boil.
  • Cover the skillet, reduce heat to low, and simmer for 5–7 minutes, or until the instant rice is tender and has absorbed most of the liquid.
  • Stir in the queso cheese dip and the undrained Rotel tomatoes until evenly combined, then simmer uncovered for 5 minutes to heat through.
  • Sprinkle 1/4 cup of the shredded Mexican cheese blend over the rice, return the cooked chicken to the skillet on top of the rice, then sprinkle with the remaining cheese.
  • Cover the skillet and cook over low heat just until the cheese melts, about 1–2 minutes. Serve warm.

Notes

  • You can add a can of black beans, bell peppers, onions, or corn to the rice mixture.
  • Use any boneless chicken (breasts, tenderloins, or thighs) as available.
  • Heavy cream or chicken broth can substitute for the milk.
  • Use a thin, restaurant-style salsa so there is enough liquid to cook the instant rice.
  • Instant rice and long-grain rice are not equal substitutes; this recipe is for instant rice.
  • For homemade taco seasoning, see the linked recipe of spices (chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper).