It’s also the latest installment to the “I’m in my sweatpants and going to the store sounds like a lot of effort, so let’s see if I can avoid it” saga (this popular Chipotle Bowl was the first episode if you’d like to catch up). Better use of on-hand ingredients. No need to put on real clothes. This is clearly a win-win recipe (like Taco Salad and Cowboy Chicken) that we all can (and should) support. Need convincing? Avoiding a store run means that I can spend 30 minutes:
Scrolling through Instagram.Cuddling with my dog.Watching a rerun of The Pioneer Woman.Dreaming about these One-Bowl Brownies I made earlier for dessert.
If you ask me, the benefits are clear.
How to Make Mexican Chicken and Rice
Created by way of a personal challenge to make a meal from ingredients I already have on hand, this Mexican chicken and rice (like its cousins Instant Pot Chicken and Rice and Crock Pot Chicken and Rice) is a healthy, filling one-pan recipe that will become a fast family favorite for busy weeknights.
The Ingredients
Chicken. Adds extra bulk and protein to this one-pan recipe. I opted for thawed boneless, skinless chicken breasts, but you could also use boneless, skinless chicken thighs if you prefer.
Black Beans. One of my favorite plant-based protein options I use everything from vegetarian bergers (like these Vegan Burgers) and salads (like this Three Bean Salad).Diced Tomatoes. Undrained in this recipe to provide a flavorful cooking liquid for the rice.Brown Rice. Choose a long or medium grain variety to follow this recipe as directed. Do not use short grain or instant, as it will become mushy.
Jalapenos. Gives this dish the perfect amount of heat. Feel free to adjust the amount to suit your taste preferences.Bell Pepper and Yellow Onion. Add crunch, texture, color and a little zing.Spices: Chili powder, garlic powder, cumin, and oregano give this dish life! They’re the perfect blend of spices that pack a little heat and plenty of flavor for Mexican recipes like this one.
The Directions
Storage Tips
To Store. Keep leftovers in an airtight container for up to 3 days in the refrigerator.To Reheat. Warm gently on the stovetop, covered, until heated through. If needed, add a few tablespoons of water or chicken stock to the pan to rehydrate the rice while warming. Alternatively, you may warm in the microwave until heated through.
What to Serve with Mexican Chicken and Rice
Cornbread. This Mexican Cornbread would be a delicious side dish.Veggies. Add more vegetables to your meal by serving this dish with Sautéed Brussels Sprouts.Margarita. Pair it with a Skinny Margarita, and call it complete!
More One Pan Recipes
Healthy Beef Taco SkilletChicken Enchilada SkilletChicken StroganoffCabbage and Sausage SkilletChicken and Tomatoes
For best results, consult the package for guidance, and modify the recipe to suit the brand or variety of rice or grain selected.
