One-Pan Mexican Chicken & Rice
A creamy, cheesy one-pan dinner of seasoned chicken cooked with instant rice, salsa, Rotel, and queso for a quick family meal.
Servings: 6 servings
Ingredients
- 1.5 lb boneless skinless chicken cut into bite-sized pieces
- 1 package taco seasoning (1 oz)
- 1 Tbsp oil
- 2 cups instant white rice
- 1 cup milk
- 1 cup thin salsa restaurant-style or thin salsa
- 1 cup queso cheese dip
- 10 oz Rotel diced tomatoes and green chilies undrained (1 can)
- 0.5 cup shredded Mexican cheese blend
Instructions
- Sprinkle the chicken pieces evenly with the taco seasoning.
- Heat the oil in a large 12-inch non-stick skillet over medium-high heat.
- Add the seasoned chicken and cook, stirring occasionally, until browned and no longer pink inside; remove the chicken from the skillet and set aside.
- To the same skillet, add the instant rice, milk, and thin salsa; bring to a boil.
- Cover the pan, reduce heat to low, and simmer for 5 to 7 minutes, or until the instant rice is tender and has absorbed most of the liquid.
- Stir in the queso cheese dip and the undrained Rotel tomatoes; simmer uncovered for about 5 minutes to heat through and meld flavors.
- Spoon one-quarter cup of the shredded Mexican cheese over the rice mixture, arrange the cooked chicken on top, then sprinkle with the remaining cheese.
- Cover the skillet and cook just until the cheese melts, about 1 to 2 minutes; serve warm.
Equipment
- 12-inch Non-Stick Skillet
- Chef knife
- Cutting Board
- Rotary Cheese Grater
Notes
- Optional add-ins: black beans, bell peppers, onions, or corn.
- Any boneless chicken (breasts, tenderloins, thighs) works fine.
- Heavy cream or chicken broth can substitute for milk.
- Use a thin, restaurant-style salsa so there is enough liquid to cook the rice.
- Instant rice and long-grain rice are not equivalent; this recipe is written for instant rice.
- For homemade taco seasoning, see the linked spice blend recipe.