Mexican Chicken and Rice
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How to make Mexican Chicken and Rice Skillet

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Easy Mexican chicken and rice skillet made in one pan

If you plan to ditch your regular rice and beans, Mexican chicken and rice skillet is the way to go. Packed with inviting aromas that you can’t resist; this delicacy is a staple in its native country Mexico. Chicken and rice tastes yummy with loads of flavours and juicy vegetables that add crunch and sweetness. Follow the recipe below, and feel free to add your own twist to it.

Mexican chicken and rich ingredients

500grams of cooked rice, 2 chicken breasts, 1 tablespoon of cumin, 1 bell pepper, 2 vine tomatoes, 400g of kidney beans, 1 onions, 2 garlic cloves (or 1 ½ teaspoon of garlic granules) 100mls of extra virgin olive (or any cooking oil), 1 stock cube, 1 teaspoon of oregano and grounded pepper (or 2 small jalapeños); and salt to taste. Ths ingredients will makes 2- 3 serves.

Mexican Chicken and Rice

Preparing ingredients

Using this recipe, there isn’t much preping to do other than getting your vegetables and chicken ready to use.

  1. Dice the tomatoes, onions and bell pepper and set it aside.
  2. Chop the chicken breast into small chunks.
  3. Add cumin, salt and stock cubes to the chicken and mix well with your hands.
How to make Mexican Chicken and Rice Skillet
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How to make Mexican Chicken and Rice Skillet

Recipe by Oluwaseyi O’shea
5.0 from 5 votes
Course: DinnerCuisine: MexicanDifficulty: Medium
Servings

3

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

558

kcal
Total time

35

minutes

Ingredients

  • 500 grams Cooked rice

  • 2 Chicken breast

  • 1 tablespoon Cumin

  • 1 Red bell pepper

  • 2 medium Vine tomatoes

  • 400 grams Kidney beans

  • 1 Onion

  • 1 Garlic cloves/ 1 1/2 teaspoon of gralic granules

  • 100 mls Extra virgin olive oil

  • 1 Stock cube

  • 1 teaspoon Orega and grounded pepper

  • Pinch of salt

Directions

  • Pour 100mls of cooking oil into the skillet and give it about two minutes to heat up.
  • Add the chicken to fry for 3 mins each on both sides. It should look golden brown and crispy. Take the fried chicken out and set aside.
  • Add diced onions, tomatoes, bell pepper, followed by kidney beans and garlic into the same skillet that the chicken was fried in.
  • Fry the vegetables for 3 mins on medium heat and mix gently halfway so it doesn’t stick to the bottom.
  • Let it simmer for about 5mins on medium heat before serving.
  • Add cooked rice and chicken and mix all together gently with a slotted spatula.
  • Add grounded pepper and oregano (or more herbs, salt, and hot pepper if need be).

Notes

  • If you want it extra hot, top it with sliced pickled jalapeños or hot sauce.
  • PS: Nutrition information is estimated using an online nutrition calculator and based on ingredients used.

Other rice recipes

Utensils and tools

Skillet, chopping board, knife and slotted spatula (You can buy any of the items on Amazon by clicking the link on them. This opens a new tab so you will still remain on this page).

Optional additions

To twist or make Mexican chicken and rice better by adding sweet corn (as extra vegetable), cilantro leaves or any other herbs, shredded cheese, lime wedges (for serving) and chicken broth (sub for stock cubes).

For the vegetarian version of Mexican chicken and rice skillet, replace chicken with marinated tofu. If the tofu isn’t marinated, spice with a pinch of salt and vegetarian stock cube before frying.

Let me know if yours came out well in the comment box below. Connect with me on my social media pages on Facebook, Instagram, Twitter, TikTok and Pinterest @Daddysnom.

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