Description
This one-skillet Mexican Chicken and Rice recipe combines ground chicken, smoky spices, vibrant vegetables, and melty Mexican cheeses in a comforting, flavorful dish. Cooked partly on the stovetop and finished in the oven, it’s an easy and delicious meal perfect for weeknights. Topped with fresh garnishes like avocado, scallions, and lime, it delivers authentic Mexican-inspired flavors in one pan.
Ingredients
Scale
Main Ingredients
- 4 tablespoons salted butter
- 1 pound ground chicken
- 1 yellow onion, chopped
- 1 poblano pepper, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chile powder
- 1 teaspoon garlic powder
- 3/4 cup long grain rice
- 2 cups salsa verde
- 1/4 cup hot sauce
- 1 zucchini, sliced
- 2 cups fresh or frozen corn
- 1 1/2 cups Mexican cheeses (cheddar, pepper jack, or Colby Jack)
For Serving
- Plain Greek yogurt
- Baby basil leaves or chopped cilantro
- Chopped scallions
- Cubed or sliced avocado
- Lots of fresh limes
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for finishing the dish with melted cheese.
- Cook Chicken and Vegetables: In a large oven-safe skillet, melt the butter over medium heat. Add the ground chicken, chopped onion, poblano pepper, smoked paprika, chipotle chile powder, and garlic powder. Break up the chicken with a spoon as it cooks. Continue cooking for about 10 minutes until the chicken is browned and vegetables softened.
- Add Rice and Liquids: Stir in the long grain rice, then add the salsa verde, hot sauce, sliced zucchini, and corn. Pour in 1 1/2 cups of water and bring the mixture to a boil over medium-high heat.
- Simmer Rice: Cover the skillet with a lid and reduce the heat to the lowest setting. Let the rice cook gently for 15 minutes until most of the liquid is absorbed but some remains for moisture.
- Add Cheese and Bake: Remove the skillet from heat. Sprinkle the Mexican cheeses evenly over the top. Transfer the skillet to the preheated oven and bake for 10 minutes until the cheese melts beautifully.
- Serve: Serve the dish hot, topped with plain Greek yogurt, avocado slices, fresh baby basil or chopped cilantro, chopped scallions, and lime wedges for squeezing. Enjoy your flavorful one-skillet Mexican chicken and rice!
Notes
- Use an oven-safe skillet like cast iron to easily transfer from stovetop to oven.
- Adjust the hot sauce amount depending on your preferred spice level.
- Fresh corn adds sweetness, but frozen works perfectly as well and can be added directly from the freezer.
- You can substitute the ground chicken with ground turkey or lean ground beef if desired.
- For a dairy-free option, omit the cheese or use a vegan cheese alternative, and skip the Greek yogurt garnish.
- Make sure to cover the skillet while simmering to ensure even cooking and prevent the rice from drying out.
- Leftovers reheat well in the microwave or oven and make great next-day lunches.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
