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5.0 from 12 votes

Mexican Chicken and Rice (Fiesta Chicken)

Mexican Chicken and Rice loaded with veggies and beans, all made in one skillet for easy cleanup. With similar flavors as our Mexican chicken soup, this one pot dinner idea will be a hit with the family.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 5
Calories: 573 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons taco seasoning mix
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 green bell pepper diced
  • 1 can corn 15 ounces, drained
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can Rotel Tomatoes 10 ounces, drained
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 cups cooked rice al dente
  • 1 cup Colby jack cheese shredded
  • fresh cilantro chopped (for garnish)

Instructions

    Cup of Yum
  1. Season the chicken pieces with taco seasoning, ensuring they are well coated. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and nearly cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. 1 pound boneless skinless chicken breasts, 2 tablespoons taco seasoning mix, 1 tablespoon olive oil
  2. In the same skillet, add a bit more oil if needed, and sauté the onion, and green bell pepper until they start to soften, about 3-4 minutes; add garlic and cook 30-45 seconds more. 1 small onion, 2 cloves garlic, 1 green bell pepper
  3. Stir in the corn, black beans, and Rotel. Cook for another 2 minutes. 1 can corn, 1 can black beans, 1 can Rotel tomatoes
  4. Return the chicken to the skillet and mix in the chicken broth, heavy cream and cooked rice. Stir well to combine everything evenly. Bring the mixture to a simmer and let it cook for about 5 minutes, or until the sauce starts to thicken slightly. 1/2 cup chicken broth, 1/2 cup heavy cream, 2 cups cooked rice
  5. Sprinkle the shredded Colby Jack cheese over the top, then cover with a lid and let it simmer unPl the cheese is melted and the chicken is fully cooked, about 3-5 minutes. 1 cup Colby Jack cheese
  6. Garnish with fresh cilantro before serving. Fresh cilantro

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the recipe serving 5, with 1 serving being 1/5 of the chicken and rice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the recipe serving 5, with 1 serving being 1/5 of the chicken and rice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition Information

Calories 573kcal (29%) Carbohydrates 56g (19%) Protein 36g (72%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.01g Cholesterol 111mg (37%) Sodium 451mg (19%) Potassium 1008mg (29%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 1137IU (23%) Vitamin C 35mg (39%) Calcium 259mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 573

% Daily Value*

Calories 573kcal 29%
Carbohydrates 56g 19%
Protein 36g 72%
Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.01g 1%
Cholesterol 111mg 37%
Sodium 451mg 19%
Potassium 1008mg 21%
Fiber 8g 32%
Sugar 8g 16%
Vitamin A 1137IU 23%
Vitamin C 35mg 39%
Calcium 259mg 26%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.