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5 from 1 vote

One Skillet Mexican Chicken and Rice

Servings: 6


  • 2 tablespoons olive oil
  • 2 medium chicken breasts cut into 1” chunks
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 cup black beans
  • 1 cup frozen canned, or fresh corn
  • 1 cup salsa
  • 1 8 oz can diced green chiles
  • 1 cup white rice
  • 2 cups 1 15 oz can vegetable broth
  • 1/4 cup water
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 1 cup shredded Mexican cheese
  • sliced green onions and cilantro for topping


  • In large skillet, heat 1 tablespoon of olive oil over medium-high heat.
  • Add diced chicken and cook until browned on each side, then remove from skillet.
  • Add bell peppers and additional 1 tablespoon of olive oil and cook for 5-7 minutes, until softened. They don’t have to be cooked completely.
  • Return chicken to skillet, along with black beans, corn, salsa, green chiles, rice, vegetable broth, water, cumin, chili powder, salt, and pepper.
  • Bring to a boil then reduce heat to low and simmer for 15-17 minutes, stirring often, or until rice has absorbed all of the liquid.
  • Top with cheese and either remove from heat and top with lid, or if your skillet is oven-proof, melt cheese under the broiler.
  • Serve topped with green onions and cilantro.
  • Enjoy!