• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Main Dishes » Chicken Recipes » Mexican Chicken and Rice Skillet

    LAST UPDATED: September 25, 2020 • FIRST PUBLISHED: February 25, 2018 By Toni Dash 36 Comments

    Mexican Chicken and Rice Skillet

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mexican Chicken and Rice Skillet in a large skillet on wooden cutting board
     Mexican Chicken and Rice Skillet.  collage

    One pot recipes are always a favorite especially when they are bursting with flavor like this Mexican Chicken and Rice Skillet recipe. Seared chicken thighs, spicy rice full of black beans, corn, tomatoes, sweet peppers and onions make for a robust easy meal!

    Mexican Chicken and Rice Skillet in a large skillet on wooden cutting board

    I L.O.V.E. this one pot Mexican Chicken and Rice Skillet! I crave these flavors as the winter winds howl outside and it seems impossible to warm up. The flavors are soul-warming, the chicken perfectly seared and succulent. When I pulled together the recipe I’d been envisioning in my head, it did not disappoint.

    single serving of spicy Mexican Chicken and Rice Skillet on a black plate

    Regular readers will notice a recipe theme, especially at this time of year,; easy, flavorful, approachable dinner recipes that don’t require slaving in the kitchen. It’s my personal mission, for myself and for you! I’m never willing to compromise quality of flavor but if I can pull together a one pot meal, that’s my jam. It’s why I love braising recipes at this time of year.

    close up photo of Mexican Chicken and Rice Skillet in the skillet with lime wedges

    This recipe creates an abundant portion of soft rice which reminds me in texture of Spanish rice one would make from a box. It has a denser texture, bursting with flavor. It’s spicy in an earthy way and boasts beautiful colors and textures thanks to the corn, black beans, petite diced tomatoes, onions and colorful sweet peppers.

    single serving of gluten-free Mexican Chicken and Rice Skillet on a black plate with fresh whole jalapeno peppers and part of the skillet

    How to make Mexican Chicken and Rice Skillet – Step by Step:

    The length of time for the recipe to cook fully may vary with altitude. Chicken thighs are first seared on their own before the rice mixture is combined and the chicken returned to the pan for the rice to cook through, absorbing all the liquid.

    The recipe is left to simmer untouched for 20 minutes and depending on how much of the liquid is absorbed at that point (as well as how done the rice is to the taste and the internal temperature of the chicken) it is either removed from the heat to rest before serving, or to cook a bit longer.

    photo in skillet of Mexican Chicken and Rice Skillet

    What makes Mexican Chicken and Rice Skillet Spicy?

    Spicy flavor is really delivered from the hot paprika and chipotle chili powder (which adds a smoky flavor too). If you generally prefer a more mild heat, I suggest cutting those two ingredients back by half. You can always add some hot sauce or salsa to perk the heat up before serving.

    A TIP if food is TOO Spicy: If when having made the recipe you find the spiciness to be too hot, adding a dairy product, sour cream in this case, (or drinking milk) is the secret to dimming heat!

    EQUIPMENT: Using a deep skillet with lid with lid or a Dutch oven would be preferable for this recipe.

    Mexican Chicken and Rice Skillet. on black plate

    More Mexican-Inspired Recipes You’ll Love:

    • Mexican Fiesta Cauliflower Rice
    • Mexican Chorizo Lentil Stew
    • Mexican Bowls
    • How to Make Pickled Jalapenos

    If you’ve tried this Mexican Chicken and Rice Skillet or any other recipe on BoulderLocavore.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to!

    Mexican Chicken and Rice Skillet in a large skillet on wooden cutting board

    Mexican Chicken and Rice Skillet

    This soul-warming dish is a filling one pot meal that is easy to make. Seared chicken thighs atop soft Mexican rice filled with corn, black beans, red peppers, onions and tomatoes will fill the stomachs and senses of all who partake.
    5 from 6 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 487kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 teaspoon Kosher Salt
    • 1 ½ teaspoon Hot Paprika
    • 1 ½ teaspoon Chipotle Chili Powder
    • 1 tablespoon ground Cumin
    • ¼ teaspoon dried Oregano
    • 2 tablespoons Olive Oil
    • 6 Chicken Thighs (about 3 pounds, bone-in, with skin), rinsed and patted dry with a paper towel
    • 1 medium White Onion , chopped
    • 2 Garlic Cloves , peeled and diced
    • 1 medium Red Pepper , seeded and chopped
    • 1 15-ounce can Black Beans , drained
    • 1 15-ounce can Corn Kernels , drained (1 ½ cups fresh or frozen/thawed corn may be substituted)
    • 1 14-ounce can can Petite Diced Tomatoes , drained with liquid reserved
    • 1 ½ cups Long Grain Rice (I used Texmati, a Basmati Long Grain mix)
    • 1 cup Low Sodium Chicken Broth
    • 1 ¾ cups Water
    • Suggested garnish: lime wedges , sliced jalapeno peppers, sour cream (lessens the spicy heat too!)

    Instructions

    • Combine the salt, hot paprika, chili powder, cumin and oregano in a small bowl.
    • Add olive oil to a large, deep skillet (with lid) or Dutch oven and heat over medium-high heat until the surface of the oil shimmers. Add the chicken thighs skin side down into the pan. Allow to cook for 10 minutes. Gently flip the thighs ensuring the skin stays intact. Cook and additional 5 minutes and remove from the pan.
    • Drain any fat reserving 2 tablespoons in the skillet. Add the onions and red pepper and sauté for 3-5 minutes until the onion becomes translucent. Add the garlic and sauté and additional 1 minute.
    • Add the rice to the pan and stir to coat until the rice appears shiny. Add the black beans, corn, tomatoes to the pan. Sprinkle with spice mix and stir to combine.
    • Pour the stock, water and tomato liquid into the pan and place the chicken thighs on top of the rice skin side up. Bring the mixture to a boil, reduce heat to allow a strong simmer and place the lid on the skillet. Cook for 20 minutes before checking on the rice.
    • The dish is done when the rice has absorbed all the liquid and is done to the taste, and the chicken registers 165 degrees internally. If at 20 minutes the dish is done, remove from heat with lid on and allow to sit for 5 minutes. If liquid is still present, return the lid to the pan and allow it to cook 10 additional minutes or until recipe is done. Allow to rest off the heat for 5 minutes before serving.

    Nutrition

    Calories: 487kcal | Carbohydrates: 42g | Protein: 23g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 517mg | Potassium: 440mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1335IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 2.3mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: September 25, 2016

    « Mole-Roasted Chicken + Green Chef Meal Kit Delivery Service
    Lime Cheesecake in the Instant Pot »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. Richa Gupta says

      March 02, 2018 at 6:58 pm

      5 stars
      This looks spicy and yum, perfect for cold weather!

      Reply
    2. Hadia says

      March 01, 2018 at 3:08 pm

      5 stars
      Your “MEXICAN CHICKEN AND RICE SKILLET” sounds super delicious! Thank you for sharing!

      Reply
    3. crackmacs says

      February 28, 2018 at 3:31 am

      Yum. Looks so good.

      Reply
    4. Erin | Dinners,Dishes and Dessert says

      February 27, 2018 at 4:30 pm

      5 stars
      My family definitely love this chicken recipe! Must try!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • Hummingbird Cake title image The Best Hummingbird Cake recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • Easter Rice Krispie Treats title image Easter Rice Krispie Treats: Fast & Festive with a Surprise Ingredient!

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.