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Mexican Fiesta Chicken & Rice Skillet

A Mexican-inspired one-dish meal served right out of the skillet filled with chicken, rice, onions, bell peppers, black beans, corn, tomatoes, and cheese.

Servings 6
Author Rita Jakobschuk

Ingredients

Taco seasoning

  • 2 teaspoons up to 1 tablespoon chili powder (as desired)
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Chicken and rice

  • 1 tablespoon olive oil
  • 450 g ground chicken (1lb)
  • 1 medium onion diced (about 1 ½ cups)
  • 2 garlic cloves minced
  • 1 each red and green pepper diced (about 1 cup each)
  • 2 jalapeño peppers seeded and diced
  • ½ cup long grain white rice
  • 1 cup diced canned tomatoes
  • 1 ¼ cups chicken broth
  • ¼ cup lime juice freshly squeezed
  • 1 cup black beans rinsed and drained
  • 1 cup frozen corn kernels

Toppings and garnish

  • 1 ½ cups shredded cheddar cheese for topping (about 150 grams)
  • 2 green onions sliced for garnish
  • Cilantro, for serving
  • Lime wedges, for serving

Instructions

  1. In a small bowl mix the taco seasoning. Set aside.

  2. In a 12” oven-proof skillet (preferably a cast iron skillet) over medium-high heat, heat the oil. Add ground chicken and cook while breaking it up with the back of a wooden spoon until golden-brown.

  3. Add onion and garlic and cook until tender, about 2 minutes.

  4. Add red and green diced peppers and jalapeño pepper. Cook while stirring occasionally, for about 2 minutes until the peppers are just tender.

  5. Add rice, canned tomatoes, broth, lime juice. Stir to combine well, bring to a light bubble and cook for 2 minutes.

  6. Add black beans, corn and taco seasoning. Stir well to combine the ingredients. Bring to a light bubble and cook for 2 minutes. Reduce heat to medium-low, cover with a lid, and simmer for 15 - 20 minutes, stirring occasionally until most of the liquid has been absorbed and the rice is tender.

  7. Meanwhile, while the rice cooks, preheat the oven to 350 degrees F.

  8. Once the rice is done, remove from heat, sprinkle top with shredded cheese and transfer the skillet, uncovered, into the preheated oven. Bake for 10 – 15 minutes until the cheese is melted and bubbly.

  9. Remove from the oven and sprinkle top with sliced green onions and cilantro. Serve right out of the skillet with lime wedges.