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One Pan Mexican Chicken Rice

One Pan Mexican Chicken Rice

The ultimate comfort food, One Pan Mexican Chicken Rice brings together tender chicken, vibrant salsa, and creamy queso in a single skillet. This easy weeknight dinner is bursting with flavor and perfect for the whole family. You won't just be satisfied; you'll crave it again and again!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken cut into bite-sized pieces
  • 1 oz taco seasoning 1 package
  • 1 tbsp oil
  • 2 cups instant white rice
  • 1 cup milk
  • 1 cup thin salsa
  • 1 cup queso cheese dip
  • 1 10 oz Rotel diced tomatoes and green chilies undrained
  • ½ cup shredded Mexican cheese blend

Equipment

  • 12-inch Non-Stick Skillet
  • Rotary Cheese Grater
  • Chef Knives
  • Cutting Board

Method
 

  1. Sprinkle chicken with taco seasoning.
  2. Heat oil in a large skillet over medium-high heat. Add chicken to the skillet and cook until browned and no longer pink. Remove from skillet.
  3. Add rice, milk, and salsa to the skillet. Bring to a boil. Cover pan, reduce heat, and simmer for 5 to 7 minutes until rice is tender.
  4. Stir in queso dip and Rotel tomatoes. Simmer for 5 minutes.
  5. Top the rice mixture with 1/4 cup cheese. Add chicken on top of the rice. Sprinkle with remaining cheese. Cover and cook just until the cheese has melted.

Notes

  • Feel free to add: a can of black beans, bell peppers, onions, or corn to the rice mixture.
  • Any boneless chicken: Chicken breasts, tenderloins, and thighs all work fine.
  • Substitution: Heavy cream or chicken broth can replace the milk.
  • Recommended brands: Use Gordo’s or Pancho’s refrigerated white queso dip.
  • Recommended salsa: Kylito’s Salsa is preferred for this recipe. A thin restaurant-style salsa is ideal.
  • Cooking notes: Instant rice requires less liquid than long-grain rice, so use caution with substitutions.
  • Storage: Store leftovers in an airtight container in the refrigerator.