Mexican Marinated Chicken and Rice Skillet

Get ready for your new go-to chicken dinner! Mexican Marinated Chicken and Rice Skillet is a one pot meal filled with flavor and texture! First, the Mexican chicken marinade is so incredibly easy, you can always have it on hand in the freezer or ready to cook in the fridge. The chicken in this recipe is infused with so much smokey, savory flavors from the fresh garlic, chili powder, and cumin.

Then, to complete the meal, tomatoes, green chiles, corn, more mexican spices, rice, cheese, and scallions are added. We are talking one delicious one pot meal! It’s a great option for Taco Tuesday theme night dinners!

Simple Ingredients and Swaps for this Mexican Chicken and Rice

Fridge and Fresh Ingredients

• Chicken Breasts Strips, Boneless Skinless – I always have raw boneless skinless chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
• Fresh Garlic, minced – Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it!
• Corn kernels – Freshly cut from the cob or frozen kernels will both work here.
• Shredded Cheddar Cheese – You can also use Monterey Jack, Pepper Jack, or any other favorite shredded cheese.
• Scallions (green onions) – I love scallions for the green color and mild onion-flavor. You can swap with finely minced yellow or red onion or even shallots.

Pantry Ingredients

• Uncooked White Rice
• Canned Diced Tomatoes – I used San Marzano Tomatoes for this recipe. Diced is great because you want to get those tomato chunks, but if all you have is crushed or pureed, then that will work.
• Green Chilies – I used the small 4 ounce can of Goya Roasted Green Chiles as they are mild, but very flavorful.
• Dried Oregano – You can use fresh if you have it, but I always have dried on hand. If you don’t have it, you can leave it out or substitute with dried cilantro.
• Chili Powder – Chili Powder really provides the smokey flavor in this recipe.
• Ground Cumin – Cumin is the other smokey, traditional Mexican flavor in this recipe.

Simple Equipment for Mexican Marinated Chicken and Rice

For this one pan dinner, you will need a large skillet/frying pan. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. You could also make it in the oven in a dutch oven or small roasting pan with a lid.

Mincing garlic is made super easy with a Garlic Press.

Time Saving Prep-Ahead Steps for Mexican Chicken and Rice

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

If your chicken is not already cut into thin strips, do that now.

The chicken marinade recipe is super easy!

In a storage bag or storage container, add olive oil, garlic, chili powder, cumin, and salt. Mix together, then add the raw chicken breasts. You can marinade the chicken in the sauce for 1 hour up to 8 hours. You can also freeze the chicken in marinade at this point and use it up to 4 months later!

I also recommend cooking the rice ahead and then warming it up to save time.

Cooking Steps for Mexican Marinated Chicken and Rice

Preheat a skillet on high, add a teaspoon of Olive Oil and spread around. Remove the marinated chicken breasts and add to the hot skillet. Cook for 3-4 minutes on each side until there is no longer any pink on the chicken.

Once the chicken is cooked, mix in the canned diced tomatoes, green chilies, frozen corn, onion powder, garlic powder, oregano, chili powder, cumin, and salt. Turn down the heat and over Medium heat, cook covered, for 5 minutes. Then mix in the cooked rice and cook for a final 5 minutes covered.

Turn off the heat and mix in 1 cup shredded cheddar cheese (the remaining will go on top) and chopped cilantro (leave a small amount for garnish).

Note, the chicken is cooked through when the internal temperature reaches 165°f.

Serve this with a dollop of sour cream and a sprinkle of cheese and cilantro. Enjoy!

ENJOY! 😍 Carrie

Mexican Marinated Chicken and Rice FAQS

Is this Marinated Chicken and Rice Gluten Free?This Mexican Chicken and Rice recipe is gluten free with the ingredients listed. Check all packaging ingredient labels to ensure that it does not contain gluten.

Can I use chicken thighs in this Mexican Chicken and Rice?You can use chicken thighs in this Mexican Chicken and Rice. I recommend boneless skinless chicken thighs. For 1 pound of chicken, you will likely need 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts.

Can I make this Mexican Chicken and Rice ahead and reheat it?You can make this Chicken and Rice ahead, making it great for meal prep! Reheat it in a microwave safe bowl and warm it for 1-2 minutes. Or place it in a covered pot on the stove on medium heat for about 10-15 minutes.

What else can I add to this Chicken and Rice recipe?Cooked diced carrots or zucchini or red pepper would be great in this dish. You can also add black beans that have been cooked, drained, and rinsed. Finally, crushed tortilla chips, avocado, fresh cilantro, a squeeze of lime juice or queso fresco would all be great on this.

What other methods of cooking are there for Mexican Marinated Chicken?You can use this Mexican marinated chicken in any slow cooker, instant pot, or air fryer recipe calling for boneless skinless chicken breast strips. It’s also great for whole chicken breasts on the grill, broiled, or baked in the oven. Grilled chicken is great for chicken tacos too!