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Mexican Chicken and Rice Skillet

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  • Prep 25 min
  • Total 50 min
  • Servings 4
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Want a Mexican dinner on the table fast? Kill it with this skillet chock-full of flavour and easy as they come. You’ll make this delicious dinner again and again.
Created May 29, 2018
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  • 4 boneless skinless chicken breasts (about 1 1/2 lb/750 g)
  • 3 tablespoons vegetable oil
  • 1 package Old El Paso™ chicken taco seasoning mix
  • 1 medium red bell pepper, diced
  • 1 cup diced yellow onion
  • 1/2 teaspoon salt
  • 2 1/2 cups chicken broth
  • 1 cup uncooked white rice
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro leaves


  • 1
    Coat chicken in 2 tablespoons of the oil; rub in taco seasoning mix. Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 3 minutes on each side or until browned.
  • 2
    Remove chicken from skillet. Add remaining 1 tablespoon oil. Add bell pepper, onion and salt; cook 5 to 7 minutes, stirring frequently, until vegetables soften and begin to brown. Add broth; heat to boiling. Stir in rice; return to boiling. Place chicken over rice. Reduce heat to low; cover and simmer 20 to 25 minutes or until most of liquid is absorbed, rice is tender and juice of chicken is clear when centre of thickest part is cut (at least 165°F).
  • 3
    Drizzle mixture with lime juice; sprinkle with cilantro.

Expert Tips

  • Tip 1
    Leave it alone! Keep the lid on the skillet for at least the first 20 minutes as the rice cooks. If you remove the lid to check on it, you release heat and steam that are crucial for perfect, yummy rice.
  • Tip 2
    Like it hot? Top with hot sauce or sliced pickled jalapeños for a little extra heat.

Nutrition Information

520 Calories, 16g Total Fat, 43g Protein, 0g Total Carbs

Nutrition Facts

Serving Size: 4
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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