Name: One-Skillet Mexican Chicken and Rice Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 tablespoons salted butter; 1 pound ground chicken; 1 1/2 cups Mexican cheeses (cheddar, pepperjack, colby jack blend); Plain Greek yogurt (for serving); 1 yellow onion, chopped; 1 poblano pepper, chopped; 1 zucchini, sliced; 2 cups fresh or frozen corn; Baby basil leaves or chopped cilantro (for garnish); Chopped scallions (for garnish); Cubed or sliced avocado (for serving); Lots of fresh limes (for serving); 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 1/2 cups water

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, colby jack)

Plain Greek yogurt, for serving

Baby basil leaves or chopped cilantro, for garnish

Chopped scallions, for garnish

Cubed or sliced avocado, for serving

Lots of fresh limes, for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C). In a large oven-safe skillet, melt the butter over medium heat. Add the ground chicken, chopped onion, and poblano pepper.

Step 2: Stir in the smoked paprika, chipotle chile powder, and garlic powder. Cook for about 10 minutes, breaking up the meat as it browns and the vegetables soften.

Step 3: Add the rice to the skillet and stir to combine. Pour in the salsa verde and hot sauce, then add the sliced zucchini and corn. Pour in 1 1/2 cups of water and bring the mixture to a boil.

Step 4: 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 has been absorbed but some remains.

Step 5: Remove the skillet from the heat. Sprinkle the Mexican cheeses evenly over the top. Transfer the skillet to the preheated oven and bake for 10 minutes, until the cheese is melted and bubbly.

Step 6: Serve warm, topped with dollops of Greek yogurt, fresh avocado, basil or cilantro, chopped scallions, and a squeeze of fresh lime juice. Enjoy!

Tips & Variations

For a spicier kick, add extra chipotle powder or a diced jalapeño pepper.

If you don’t have salsa verde, use your favorite salsa or even diced tomatoes with green chilies.

Try swapping ground chicken with ground turkey or beef depending on your preference.

For a vegetarian version, replace the chicken with black beans or sautéed mushrooms.

Using an oven-safe skillet is key to finishing the dish in the oven—if you don’t have one, transfer to a baking dish after step 5.

FAQs

Can I use white rice instead of long grain rice?

Yes, white rice works well in this recipe. Just ensure you adjust the cooking time if needed, as some rice types absorb liquid differently.

Is it necessary to bake the dish after cooking on the stove?

Baking melts the cheese evenly and adds a nice finish, but if you prefer, you can simply cover the skillet until the cheese melts. However, baking enhances the flavor and texture.