Description
A flavorful one-pan chicken and Mexican rice dish that combines tender chicken breasts with seasoned rice, chipotle peppers, salsa, and melted Mexican cheese. This easy skillet meal is perfect for a quick dinner and can be customized with fresh toppings like cilantro, avocado, and jalapeños.
Ingredients
Scale
For Chicken and Rice Base:
- 3 tablespoons neutral oil divided
- 1½ pounds boneless skinless chicken breasts about 2–3 breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion chopped
- 3 cloves garlic minced
- 1½ cups long-grain white rice rinsed
- 2 tablespoons taco seasoning
- 3 to 4 cups chicken broth divided
- 2 chipotle peppers in adobo sauce whole
- 1 tablespoon adobo sauce from the can of chipotle peppers
- 1 cup salsa of choice
- 1 cup corn canned or frozen
To Finish:
- 1 cup shredded Mexican blend cheese
- Salt to taste
Optional Toppings:
- fresh cilantro
- sliced avocado
- sliced green onions
- sliced jalapeños
- sour cream
Instructions
- Season Chicken: Season chicken pieces with salt and pepper on all sides to enhance flavor before cooking.
- Brown Chicken: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add chicken and brown on both sides until golden, about 2-3 minutes per side. The chicken does not need to be fully cooked at this point. Remove it from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of neutral oil over medium heat. Add chopped onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes.
- Toast Rice: Add the rinsed long-grain white rice to the skillet and toast it for 2-3 minutes, stirring frequently to prevent sticking and to develop flavor.
- Add Seasoning: Stir in taco seasoning, evenly coating the rice and onion mixture to infuse spices.
- Add Liquids and Peppers: Pour in 3 cups chicken broth, 1 cup salsa, 2 whole chipotle peppers, and 1 tablespoon adobo sauce. Stir to combine all ingredients thoroughly and bring to a simmer.
- Simmer: Return the browned chicken to the skillet. Cover tightly and reduce heat to low. Let it simmer gently for 25 minutes, until the rice is tender, liquid is absorbed, and chicken reaches an internal temperature of 165°F. If the liquid absorbs before the rice is fully cooked, add additional chicken broth ¼ cup at a time as needed.
- Add Corn: Stir in 1 cup corn and allow to heat through for about 2 minutes to combine the flavors.
- Melt Cheese: Sprinkle shredded Mexican blend cheese over the top, cover with the lid, and let it sit for 1-2 minutes until the cheese melts beautifully.
- Serve: Garnish with optional toppings like fresh cilantro, avocado slices, green onions, jalapeños, or sour cream and serve directly from the skillet for a delicious, comforting meal.
Notes
- Rinsing the Rice: Always rinse long-grain white rice under cold water until it runs mostly clear to remove excess starch and prevent gummy texture.
- Chipotle Peppers: Find canned chipotle peppers in adobo in the international aisle. Leftover peppers freeze well flat in a zip-top bag for future use.
- Salsa: Use your favorite salsa variety. Salsa verde works great as a substitute. Avoid avocado or jalapeño salsa as they don’t hold up well during cooking.
- Make it Dairy-Free: Omit cheese or substitute with a dairy-free shredded cheese alternative.
- Make it Less Spicy: Use only 1 chipotle pepper and select a mild salsa to tone down heat.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on stovetop or microwave with a splash of chicken broth to keep rice moist.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
