One-Pan Mexican Chicken and Rice
Mexican Chicken and Rice makes busy-night dinners so much easier! Just toss everything into one pan, let the oven do the work, and finish it with plenty of melty cheese and your favorite toppings.
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A Note from Kim
A Busy-Night Favorite
Mexican chicken and rice is one of those dinners I love having in my back pocket for busy nights. There’s hardly any prep involved, everything goes into one pan, and then the oven does the work. That also means fewer dishes, which is always a win in my kitchen!
My family loved this one, especially the cheesy rice and tender chicken with all those taco-inspired flavors. I like serving it with avocado or guacamole, fresh tomatoes, and a few tortilla chips on the side. It’s cozy, filling, and has just the right amount of flavor without making dinner complicated.
With love (and lots of good eats), 
No leftovers because my family really liked it. Definitely making it again! And it was so easy too!
— Kathy
Ingredients You’ll Need
The full list of ingredients with measurements can be found in the recipe card below.
- Chicken breasts: Boneless, skinless chicken breasts work best.
- Taco seasoning: Adds delicious Mexican-inspired flavor! Try my favorite homemade taco seasoning blend.
- Knorr Spanish rice: A quick shortcut that makes this recipe extra easy while adding seasoned rice and great flavor.
- Salsa: Use your favorite salsa. Mild, medium, or hot all work depending on how much heat you like.
- Heavy cream: Adds richness and helps create a creamy texture throughout the rice.
- Chicken broth: Provides the liquid the rice needs to cook and adds extra savory flavor. I like to use low-sodium to control the salt.
- Shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend all work well. Shred it yourself for the best melting.
- Toppings: Fresh cilantro, creamy avocado or guacamole, sour cream, and diced tomatoes or pico de gallo. Serve with tortilla chips for scooping up the cheesy chicken and rice!
Make It Your Own
- Make it spicy: Use hot salsa and spicy taco seasoning, or stir in diced jalapeños for extra heat.
- Add black beans: Stir in a drained can of black beans for extra heartiness and texture.
- Add corn: Mix in 1 cup of corn for a little sweetness and extra color.
- Add fajita flavor: Toss in sliced bell peppers and onions for a fajita-inspired twist.
- Finish with lime: A squeeze of fresh lime juice over the finished dish adds a bright, fresh flavor that balances the creamy, cheesy rice.
Kim’s Recipe Tips
- Cut the chicken evenly: Cut the chicken into evenly sized pieces so it cooks at the same rate throughout the dish.
- Shred your own cheese: I usually don’t for convenience but freshly shredded cheese melts more smoothly and gives you the creamiest topping.
- Keep it covered: Don’t skip covering the dish during the first bake. The trapped steam helps the rice cook properly and keeps the chicken tender.
- Stir before adding cheese: Stir well to make sure the rice and chicken are evenly distributed and any remaining liquid is incorporated.
- Let it rest: Those 10–15 minutes give the rice time to absorb excess liquid and help the dish thicken.
How to Make Mexican Chicken and Rice
This easy one-pan meal comes together in a 9×13-inch (or similar size) baking dish, oven-safe large skillet, or Dutch oven, making prep and cleanup a breeze. Be sure to use a dish that’s large enough to hold all the ingredients with room to stir.
For the printable step-by-step instructions, be sure to check the recipe card at the bottom of the post.
Step 1: Season chicken. Add the cubed chicken pieces to the dish and sprinkle the taco seasoning over the chicken, tossing gently to coat evenly.
Step 2: Combine. Pour in the packet of Spanish rice, salsa, heavy cream, and chicken broth.
Step 3: Stir and bake. Stir everything together until well combined. Cover the dish with a tight fitting lid or aluminum foil and bake for 45 minutes.
Step 4: Stir. Carefully remove the dish from the oven and stir the mixture to redistribute the rice and chicken.
Step 5: Top with cheese. Sprinkle the shredded cheese evenly over the top of the mixture.
Step 6: Bake. Bake uncovered for 10–15 minutes, until the cheese is melted and bubbly and the rice is tender. Let rest for 10–15 minutes before serving, then add your favorite toppings.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to about 4 days.
- Freeze: For longer storage, freeze in an airtight, freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat individual portions in the microwave or 350ºF oven until heated through.
More One-Pan Recipes to Try
If you try this chicken and rice recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
One-Pan Mexican Chicken and Rice
Ingredients
- 2 cubed chicken breasts
- 1 packet taco seasoning
- 5 oz packet Knorr Spanish rice
- 1 cup salsa
- 1/3 cup heavy cream
- 2 cups low-sodium chicken broth
- 1–1½ cups shredded cheese
- optional toppings: cilantro, avocado or guacamole, diced tomatoes
- tortilla chips for serving
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Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch (or similar size) baking dish or oven-safe skillet.
- Add the 2 cubed chicken breasts to the dish and sprinkle the 1 packet taco seasoning over the chicken, tossing gently to coat evenly.
- Pour in the 5 oz packet Knorr Spanish rice, 1 cup salsa, 1/3 cup heavy cream, and 2 cups low-sodium chicken broth, then stir everything together until well combined.
- Cover the dish tightly with a lid or aluminum foil and bake for 45 minutes.
- Carefully remove the dish from the oven and stir the mixture to redistribute the rice and chicken.
- Sprinkle the 1–1½ cups shredded cheese evenly over the top of the mixture.
- Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the rice is tender.
- Remove the dish from the oven and let it sit for about 10-15 minutes before serving so the remaining liquid can absorb and the texture thickens. Add toppings if desired and serve warm.
Notes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to about 4 days.
- Freeze: For longer storage, freeze in an airtight, freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat individual portions in the microwave or 350ºF oven until heated through.
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No leftovers because my family really liked it. Definitely making it again! And it was so easy too!