Description
This flavorful one-skillet Mexican Chicken and Rice combines tender ground chicken with smoky spices, fresh vegetables, and salsa verde for a hearty, comforting meal. Cooked on the stovetop before finishing in the oven to melt a blend of Mexican cheeses, this dish is perfect for an easy weeknight dinner loaded with bold, vibrant flavors and a touch of heat from chipotle and hot sauce.
Ingredients
Scale
Proteins & Dairy
- 4 tablespoons salted butter
- 1 pound ground chicken
- 1 1/2 cups Mexican cheeses (cheddar, pepperjack, colby jack blend)
- Plain Greek yogurt (for serving)
Vegetables & Aromatics
- 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)
Spices & Pantry
- 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
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 425°F. In a large oven-safe skillet, melt the butter over medium heat.
- Cook Chicken and Vegetables: Add the ground chicken, chopped onion, and chopped poblano pepper to the melted butter. Sprinkle in smoked paprika, chipotle chile powder, and garlic powder. Cook while breaking up the meat with a spatula until chicken is browned and vegetables are softened, about 10 minutes.
- Add Rice and Liquids: Stir in the long grain rice, then pour in the salsa verde, hot sauce, sliced zucchini, and corn. Add 1 1/2 cups of water and stir everything to combine. Bring the mixture to a boil over medium-high heat.
- Simmer on Low: Cover the skillet with a lid and reduce the heat to the lowest setting. Let it cook for 15 minutes, allowing the rice to absorb most of the liquid, but not all.
- Bake to Melt Cheese: Remove the skillet from the heat. Sprinkle the Mexican cheese blend evenly on top of the chicken and rice. Transfer the skillet to the oven and bake uncovered for 10 minutes or until the cheese is melted and bubbly.
- Serve: Serve the dish warm topped with a dollop of plain Greek yogurt, avocado slices, fresh basil or cilantro, chopped scallions, and a squeeze of fresh lime juice. Enjoy your comforting and flavorful Mexican chicken and rice!
Notes
- Use an oven-safe skillet to seamlessly transfer the dish from stovetop to oven.
- Adjust the amount of hot sauce to your preferred spice level.
- Fresh or frozen corn works equally well in this recipe.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a vegetarian version, substitute ground chicken with plant-based ground meat or beans and use vegetarian cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican chicken and rice, one skillet chicken recipe, Mexican skillet dinner, easy chicken and rice, spicy chicken skillet
