Go Back
Print Recipe
No ratings yet

Chicken & Rice Mexican Skillet

We're excited to share with you a delicious and easy-to-make chicken and rice Mexican skillet! This flavorful recipe is the perfect choice for a quick dinner and for feeding a hungry family. Any leftovers make for a delicious lunch the next day. If you're a busy parent looking for a quick and easy weeknight dinner, this chicken and rice Mexican skillet is sure to impress. It is seasoned with a blend of Mexican spices, including cumin, chili powder, and paprika, which gives it a deliciously smoky and spicy flavor. So put on your apron, grab your skillet, and let's get cooking!
Prep Time10 minutes
Cook Time17 minutes
Course: dinner
Cuisine: Mexican
Keyword: 20 minute dinner, chicken, easy dinner, kid frendly, mexican, rice, skillet, skillet meal
Servings: 0

Equipment

  • Lodge cast iron 12in

Ingredients

Seasoning for Chicken

  • 1 lb chicken thighs
  • 1 tbsp avocado oil
  • 1½ tsp sea salt
  • 1½ tsp chili powder
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp oregano
  • ½ tsp cumin

For the Skillet:

  • 1 tbsp avocado oil
  • 1 yellow onion diced
  • 1¾ cups beef broth
  • 14.5 oz can fire-roasted tomatoes
  • 4 oz can diced green chilis
  • 1 cup rice
  • 1 cup corn
  • 15.5 oz black beans
  • ⅓-½ cup queso fresco
  • fresh cilantro chopped, for topping
  • avocado for topping

Instructions

  • Preheat your oven to 375F degrees.
  • Pat dry your chicken thighs. Add the seasoning mixture all over the top and bottom. You can season and go straight to cooking.
  • Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 6 minutes per side.
  • Remove the chicken to a separate dish, reduce heat and add the onion. Cook, stirring occasionally, until the onions are tender, about 5 minutes.
  • Add in the beef broth and stir around. Then pour in the fire roasted tomatoes and diced green chilis. Mix well for 1-2 minutes. Season with a little sea salt.
  • Bring to a light boil. Once boiling add in the rice, corn, and black beans. Mix well. Add the chicken thighs back to the skillet. Top with chunks of queso fresco if you want it melted in.
  • Place the skillet in the oven and cook for about 16-18 minutes until the internal temperature of the chicken reaches 165F degrees. Make sure the rice is cooked.
  • Top with crumbles of queso fresco and a sprinkle of chopped cilantro. You can also top with salsa, sour cream or avocado!
  • Serve hot and enjoy!

Notes

For Storing: Store leftovers in an airtight container in the fridge for 3-4 days.