One-Pan Mexican Chicken & Rice
Are you ready to elevate your weeknight dinners into something spectacular? This One-Pan Mexican Chicken & Rice dish is not only bursting with flavor but also incredibly easy to prepare. It’s the perfect solution for busy evenings, combining succulent chicken, hearty rice, and zesty spices all in one pan. Your family will love the comforting flavors while you’ll appreciate the minimal cleanup. Let’s dive into this delicious recipe that’s sure to become a staple in your household.
What You’ll Love About This Recipe
- Quick and easy preparation with minimal cleanup.
- Hearty, satisfying meal that packs a punch of flavor.
- Versatile ingredients that can be adjusted based on your preferences.
- Perfect for meal prep and leftovers taste even better!
Ingredient Notes
- 1 lb boneless skinless chicken – Cut into bite-sized pieces for quick cooking.
- 1 (1-oz) package taco seasoning – Adds a delicious, spicy flavor profile.
- 1 Tbsp oil – Used for sautéing the chicken.
- 2 cups instant white rice – Quick-cooking rice that absorbs all the flavors.
- 1 cup milk – Helps create a creamy base for the dish.
- 1 cup thin salsa – Adds moisture and a burst of flavor.
- 1 cup queso cheese dip – For that creamy, cheesy goodness.
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained – Provides texture and a mild kick.
- 1 cup shredded Mexican cheese blend – A melty topping that completes the dish.
Equipment Breakdown
- Large skillet or sauté pan – Perfect for cooking everything in one place.
- Wooden spoon – Ideal for stirring and mixing.
- Measuring cups and spoons – For precise ingredient measurements.
- Cutting board and knife – Essential for chopping chicken and other ingredients.
One-Pan Mexican Chicken & Rice: From Prep to Plate
Step 1: Prepare the Chicken
Start by heating the oil in a large skillet over medium heat. Once the oil is hot, add the bite-sized pieces of chicken to the pan. Sprinkle the taco seasoning evenly over the chicken, ensuring every piece is coated. Sauté the chicken for about 5-7 minutes, or until it’s fully cooked and no longer pink in the center.
Step 2: Add the Rice and Liquids
Once the chicken is cooked, reduce the heat to low. Stir in the instant white rice, followed by the milk, thin salsa, and the undrained can of Rotel tomatoes. Mix everything well to combine and ensure the rice is evenly distributed.
Step 3: Incorporate the Queso Cheese
Pour in the queso cheese dip, stirring until it’s fully melted and combined with the other ingredients. This will create a creamy and rich base for your One-Pan Mexican Chicken & Rice.
Step 4: Simmer and Cook
Cover the skillet with a lid, and let the mixture simmer on low for about 15-20 minutes. This allows the rice to cook through and absorb all the delicious flavors from the chicken and spices.
Step 5: Finish with Cheese
Once the rice is cooked, remove the lid and sprinkle the shredded Mexican cheese blend over the top. Cover again for a few minutes until the cheese is melted and bubbly.
Step 6: Serve and Enjoy!
Give everything a good stir to combine the melted cheese throughout. Scoop generous portions onto plates or bowls and enjoy your One-Pan Mexican Chicken & Rice hot!
Variations by Season
- Summer: Add fresh corn and diced bell peppers for a seasonal twist.
- Fall: Mix in some pumpkin puree for a creamy texture and a hint of sweetness.
- Winter: Incorporate black beans for added protein and fiber, making it heartier.
- Spring: Top with fresh cilantro and lime juice for a burst of freshness.
Chef’s Notes
- Feel free to adjust the spice level by using mild or hot salsa.
- If you prefer a vegetarian option, substitute the chicken with black beans or grilled vegetables.
- This dish is perfect for feeding a crowd; simply double the ingredients and use a larger skillet.
- Garnish with avocado, sour cream, or additional salsa for extra flavor.
Freezer-Friendly Notes
This One-Pan Mexican Chicken & Rice is freezer-friendly! Allow the dish to cool completely before portioning it into airtight containers. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm in the microwave or on the stovetop until heated through.
Helpful Q&A
Can I use brown rice instead of white rice?
Yes, you can use brown rice; however, you will need to adjust the cooking time and liquid ratio, as brown rice typically takes longer to cook.
What can I substitute for queso cheese dip?
If you don’t have queso cheese dip, you can use cream cheese or a combination of shredded cheddar cheese and a little milk to create a creamy texture.
Can this recipe be made in advance?
Absolutely! You can prepare the entire dish in advance and store it in the refrigerator for up to 2 days before reheating.
What sides pair well with One-Pan Mexican Chicken & Rice?
This dish is hearty enough on its own, but you can serve it with a side salad, tortilla chips, or guacamole for added flavor and texture.
Next Steps
Now that you know how to make this delicious One-Pan Mexican Chicken & Rice, it’s time to gather your ingredients and get cooking! Experiment with different toppings and sides to make it your own. Whether you’re hosting a family dinner or just looking for a quick meal, this recipe is sure to impress.
The One-Pan Mexican Chicken & Rice is a flavorful, comforting dish that’s easy to make and even easier to enjoy. It’s perfect for busy nights or lazy weekends when you want something satisfying without all the fuss. So, roll up your sleeves, and enjoy a delightful meal that everyone will love!
One-Pan Mexican Chicken & Rice
Ingredients
Equipment
Method
- Start by heating the oil in a large skillet over medium heat. Once hot, add the chicken pieces and sprinkle with taco seasoning. Sauté for 5-7 minutes until fully cooked.
- Reduce heat to low, stir in the instant white rice, followed by the milk, thin salsa, and undrained Rotel tomatoes. Mix until combined.
- Pour in the queso cheese dip, stirring until fully melted and combined.
- Cover with a lid and let simmer on low for 15-20 minutes to allow the rice to cook and absorb flavors.
- Once cooked, remove the lid and sprinkle shredded Mexican cheese blend on top. Cover for a few minutes until melted.
- Stir to combine the melted cheese and serve hot!
Notes
- Feel free to adjust the spice level with mild or hot salsa.
- For a vegetarian option, substitute chicken with black beans or grilled vegetables.
- This dish is freezer-friendly; cool and store in airtight containers for up to 3 months.
