One Pan Fiesta Chicken and Rice
If you’re looking for a delicious, vibrant, and satisfying meal that requires minimal cleanup, look no further than this One Pan Fiesta Chicken and Rice recipe! This one-pot dish is bursting with flavors and colors, making it the perfect choice for a cozy family dinner or a fun gathering with friends. And it is not only packed with protein and fiber but also incredibly versatile. You can customize it by adding more vegetables or adjusting the spice level to suit your taste. Let’s dive into how you can create this culinary fiesta in your kitchen!
Check out these other great recipes while you are here!
What You Will Need to Make One Pan Fiesta Chicken and Rice
- 1 pound boneless skinless chicken
- 1 tablespoon garlic powder – 1 tablespoon onion powder – 1 tablespoon cumin – 1 tablespoon oregano seasoning – Salt and black pepper to taste
- 1 tablespoon oil (olive or vegetable)
- 1 tablespoon butter
- 1 small onion, diced
- 1-2 jalapeños, diced (optional for heat)
- 5 garlic cloves, minced
- 1 cup yellow rice (or regular rice)
- 2 cups water
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 can Rotel (diced tomatoes with green chilies)
- Juice of 1 lime
- Chihuahua cheese (or your favorite melting cheese)
- Chopped Fresh Cilantro for an extra kick of flavor
How To Make One Pan Fiesta Chicken and Rice
This is just a summary, the full recipe is below. Begin by seasoning your chicken with garlic powder, onion powder, cumin, oregano, salt, and black pepper. Make sure the chicken is evenly coated with the spices.
In a large skillet, melt 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Once melted, add the seasoned chicken to the skillet. Cook until the chicken is fully cooked through and no longer pink in the center. This should take about 5-7 minutes per side depending on the size of your chicken. Once cooked, remove the chicken from the skillet and set it aside and chop it into bite-sized pieces.
In the same skillet, add the diced onion, jalapeños (if using), and minced garlic. Sauté until the onions become translucent and fragrant. This will take about 3-4 minutes.
Lastly
Stir in the yellow rice (or regular rice) and season with the same spices you used for the chicken. Then, pour in 2 cups of water, followed by the drained corn, rinsed black beans, and the can of Rotel. Don’t forget to squeeze in the lime juice for that extra zing!
Bring the mixture to a boil, then out the lid on and reduce the heat to low. Let it simmer for about 20 minutes, or until the rice is fully cooked and has absorbed all the flavors. You may need to cook it a bit longer depending on the type of rice you use. Once the rice is cooked, stir in the cooked and chopped chicken, then sprinkle a generous amount of Chihuahua cheese over the top. Put the lid back on and let it sit for a few minutes until the cheese is melted and gooey. Top it with some chopped fresh cilantro if desired.
This is a very hearty dish and I like to serve it by itself. Feel free to add any additional toppings such as sour cream, hot sauce or salsa! It is also good wrapped in flour tortillas for burritos!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
One Pan Fiesta Chicken and Rice
Ingredients
For The Chicken
- 1 lb Boneless Skinless Chicken Breasts or Thighs
- Garlic Powder
- Onion Powder
- Cumin
- Oregano
- Lawry's Seasoning Salt
- Black Pepper
- 1 tbsp Oil (Vegetable or Avocado Works best)
- 1 tbsp Salted Butter
- 1 Yellow Onion, Diced
- 1-2 Jalapenos, Diced Optional
- 4-5 Garlic Cloves, minced
- 1 Cup Yellow Rice (Parboiled Spanish Rice) you can also use regular rice
- The same seasonings as the chicken
- 2 Cups Water
- 1 Can Drained Whole Kernel Corn
- 1 Can Rinsed and Drained Black Beans
- 1 Can Rotel
- Juice of 1 lime
- 1 Cup Chihuaha Cheese or Quesadilla Cheese
- Chopped Fresh Cilantro for serving if desired
Instructions
- Season the chicken with the spices listed above. I don't measure. Just use enough that the chicken is well coated.
- Heat the butter and oil in a skillet over medium heat and cook the chicken until it is fully cooked. Once it is done, remove it and chop it up into bite-sized pieces.
- In the same skillet, add the onion and jalapeno if using and cook for about 5 minutes or until the onion is translucent. Stir in the garlic and cook for another minute.
- Stir in the rice and season with the same spices used for the chicken. Again, I did not measure but I would guess roughly 1/2 tsp of each.
- Stir in the water, the corn, the beans and the rotel and mix it up well.
- Bring it to a boil, then put the lid on and reduce the heat to a simmer. Cook for approximately 20 minutes, stirring occasionally until the rice is fully cooked. *If using regular rice, you will probably need to adjust the cooking time for a bit longer.
- When the rice is cooked, sprinkle the cheese on top. Put the lid on for a few minutes and allow the cheese to melt.
- Serve with some fresh chopped cilantro if desired.
