Go Back
–+ servings
Mexican chicken and rice topped with avocado slices, diced tomatoes and tortilla chips.

One-Pan Mexican Chicken and Rice

Print Recipe
Mexican chicken and rice is an easy one-pan dinner! Toss everything together, let the oven do the work, then top with melty cheese and your favorite toppings.
Course Main Course
Cuisine Tex-Mex
Diet Low Fat
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 337
Author Kim

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

Instructions

  • Preheat the oven to 375°F and lightly grease a 9x13-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

Storage Instructions
  • 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.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 26g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 1300mg | Potassium: 597mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1272IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 2mg