One Pan Mexican Chicken and Rice In 30 Minutes or Less

Crunched for time but still craving a good home cooked meal? This easy Mexican Chicken and Rice skillet is just the thing you need.

It only takes one pan and 30 minutes or less to make. It’s the perfect choice for a quick weeknight dinner.

I chose the easy route for this recipe. I started out with a store-bought, cooked rotisserie chicken and a package of pre-cooked rice. If you have more time, feel free to cook your own chicken and rice if you prefer.

You simply have to mix in the ingredients in stages and cook each step for a few minutes each. That’s it. Just mixing and cooking, that’s all there is to this simple recipe.

The little effort and preparation does not translate into less flavor. This one pan dinner is so delicious and packs a nice punch of flavor.

I used medium salsa in mine and combined with the green chilies, it did have a little bit of heat to it. If you’re serving this to kids, I’d make sure to choose a nice mild salsa instead to lower the heat a bit.

I love that this Mexican chicken and rice skillet is a nice all around meal. You have everything including your veggies in one easy to make meal that took only minutes.

You can save yourself even more time by prepping some of the ingredients the night before. You can shred your chicken, dice your bell pepper, rinse your beans and drain the chilies so they’re ready to go when you are.

Even measure out your spices into a small dish ahead of time. Anything that makes it easier for me to choose to make a quick healthy dinner instead of choosing a non-healthy fast food or take out alternative.

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One Pan Mexican Chicken and Rice In 30 Minutes or Less

Ingredients:

• 1/2 medium onion, diced
• 1 tablespoon olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 red bell pepper, diced
• 4 oz can of diced green chilies, drained
• 1 cup corn kernels, fresh or frozen
• 15 oz can of black beans, drained and rinsed
• 12 oz jar of salsa
• 2 cups shredded cooked chicken, I used a rotisserie chicken
• 8.8 oz packet of Original Uncle Ben's Ready Rice (or brown)
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup shredded sharp cheddar cheese

Directions:

1. In a large skillet, warm the oil over medium heat. Add the onion and cook for 3 minutes.
2. Add the cumin, chili powder, paprika, salt and oregano. Stir to combine and continue to cook for another 2-3 minutes.
3. Add the diced red pepper and green chilis. Stir together and cook for another 3 minutes.
4. Add the corn, beans, salsa, chicken and rice. Mix well. Lower heat and cook for another 5 - 6 minutes, until heated through.
5. Sprinkle cheeses on top, cover with lid and let cheese melt.

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https://myfindsonline.com/mexican-chicken-rice/

Recipe adapted from Making Thyme For Health.

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