One-Skillet Mexican Chicken and Rice

by OnePotWonders
Prep: 10m
Cook: 15m
poultry
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Ingredients
Servings:6
2lbchicken breast
1green bell pepper
1onion
2tbspcanola oil
8 3/4ozwhole kernel corn
1cupchicken broth
1cupsalsa
salt
1tspchili powder
1/4tspblack pepper
1 1/2cupinstant rice
1cupcheddar cheese
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Cook the chicken and veggies

    Cut the chicken breasts into 1-inch pieces. Chop the green pepper and onion. Heat the canola oil in a large skillet or cast-iron pan over medium-high heat and saute the chicken, pepper, and onion together until the chicken is no longer pink and the veggies are crisp-tender. This is the only pan you'll need, so don't be shy about using its whole surface.

  1. 2

    Add the flavor

    Stir in the drained corn, chicken broth, salsa, salt, chili powder, and black pepper. Bring it up to a boil — this is where the dish actually gets its flavor, so don't rush past it.

  2. 3

    Stir in rice and finish

    Stir in the instant rice, then cover the skillet and pull it off the heat entirely. Let it sit for 5 minutes, then fluff with a fork. Sprinkle the shredded cheddar over the top, cover again, and let it sit for another 2 minutes until the cheese melts.

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One-Skillet Mexican Chicken and Rice

Created by: OnePotWonders

Prep Time: 10m
Cook Time: 15m
Servings: 6

Ingredients

  • 2 lb chicken breast
  • 1 green bell pepper
  • 1 onion
  • 2 tbsp canola oil
  • 8 3/4 oz whole kernel corn
  • 1 cup chicken broth
  • 1 cup salsa
  • salt
  • 1 tsp chili powder
  • 1/4 tsp black pepper
  • 1 1/2 cup instant rice
  • 1 cup cheddar cheese

Instructions

  1. Cook the chicken and veggiesCut the chicken breasts into 1-inch pieces. Chop the green pepper and onion. Heat the canola oil in a large skillet or cast-iron pan over medium-high heat and saute the chicken, pepper, and onion together until the chicken is no longer pink and the veggies are crisp-tender. This is the only pan you'll need, so don't be shy about using its whole surface.
  2. Add the flavorStir in the drained corn, chicken broth, salsa, salt, chili powder, and black pepper. Bring it up to a boil — this is where the dish actually gets its flavor, so don't rush past it.
  3. Stir in rice and finishStir in the instant rice, then cover the skillet and pull it off the heat entirely. Let it sit for 5 minutes, then fluff with a fork. Sprinkle the shredded cheddar over the top, cover again, and let it sit for another 2 minutes until the cheese melts.

Notes & Tips

This is the recipe I make when I've already used every clean dish in the house by 4pm. Instant rice is doing the heavy lifting here — it cooks right in the skillet with everything else, so don't swap in regular rice unless you pre-cook it first. If you want to stretch it further, this is very forgiving about extra veggies — mushrooms, spinach, whatever's about to go bad in your fridge. One pan, twenty minutes, dinner's done.