Mexican Skillet Recipe

This Mexican Skillet is a flavor-packed one-pan wonder that will transport your taste buds straight to Mexico in just 20 minutes! With tender chicken, hearty beans, sweet corn, and fluffy rice all cooked together with vibrant spices, this dish delivers maximum flavor with minimum effort. Perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

Ingredients You’ll Need

• Chicken breast: The protein foundation of this dish, chicken absorbs all the Mexican spices beautifully. Cut it into strips for quicker cooking.
• Corn kernels: Adds sweetness and texture that balances the spicy elements. Canned corn makes this convenient, just be sure to drain it well.
• Black beans: These provide protein, fiber, and that classic Mexican flavor profile. Rinse them well to remove excess sodium.
• Red bell pepper: Adds color, sweetness, and a slight crunch. Feel free to use any color bell pepper you have on hand.
• Salsa: The genius shortcut ingredient that provides tomatoes, onions, chilies, and seasoning all in one jar! Choose mild, medium, or hot depending on your spice preference.
• Basmati rice: Cooks quickly and absorbs all the amazing flavors in the skillet. Its long grains stay separate and fluffy.
• Water: Helps cook the rice and creates steam to blend all the flavors together.
• Spices (chili powder, cumin, garlic powder, onion powder, salt, pepper, paprika): This blend creates that authentic Mexican flavor profile we all crave. The beauty is you can adjust any of these to suit your taste.

Note: You can substitute a packet of taco seasoning if you’re in a hurry or don’t have all the individual spices on hand.

Variations

Looking to switch things up? Here are some delicious ways to make this recipe your own:

• Protein Swap: Replace chicken with ground beef, turkey, or plant-based crumbles for a different flavor profile.
• Grain Options: Try quinoa or brown rice instead of basmati for added nutrition (note: cooking time may increase).
• Heat Level: Add a diced jalapeño or a dash of hot sauce if you like things spicier, or use mild salsa and reduce the chili powder for a gentler version.
• Veggie Boost: Toss in zucchini, spinach, or diced sweet potato for extra nutrition and color.
• Creamy Version: Stir in a few tablespoons of cream cheese or sour cream at the end for a richer, creamier texture.

How to Make Mexican Skillet

Step 1: Season the Chicken

Cut the chicken breast into strips for quicker cooking. Spray with cooking spray and toss with all the seasonings (chili powder, cumin, garlic powder, onion powder, salt, pepper, and paprika). Make sure each piece is well coated for maximum flavor.

Step 2: Sear the Chicken

Heat a large skillet over medium heat and spray with cooking spray. Add the seasoned chicken strips and cook, flipping occasionally, until they’re almost cooked through but still slightly pink in the center (they’ll finish cooking with the rest of the ingredients).

Step 3: Add Remaining Ingredients

Add the drained corn, rinsed black beans, chopped red bell pepper, salsa, and water to the skillet with the chicken. Stir everything together to combine well.

Step 4: Cook the Rice

Sprinkle the uncooked basmati rice over the mixture and stir to incorporate it evenly. Cover the skillet with a tight-fitting lid and reduce heat to medium-low.

Step 5: Simmer and Finish

Let the skillet simmer for about 10 minutes, stirring occasionally to prevent sticking. The dish is ready when the rice is tender and has absorbed most of the liquid, and the chicken is fully cooked.

How to Serve

This Mexican Skillet is practically a complete meal on its own, but here are some serving suggestions to take it to the next level:

Toppings:

Finish your skillet with fresh cilantro, sliced avocado, a dollop of sour cream, shredded cheese, or a squeeze of lime juice for brightness.

Side Dishes:

Serve with a simple green salad dressed with lime vinaigrette, or some warm tortillas to scoop up the goodness.

Make It a Meal:

Spoon the mixture into warmed tortillas for quick tacos, use as a filling for burritos, or serve over a bed of lettuce for a hearty taco salad.

Make Ahead and Storage

Storing Leftovers

This dish actually gets better with time as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

The Mexican Skillet freezes beautifully! Portion into freezer-safe containers and freeze for up to 3 months. Be sure to cool completely before freezing.

Reheating

For best results, thaw overnight in the refrigerator if frozen. Reheat in the microwave with a tablespoon of water sprinkled over top to help rehydrate the rice, or warm in a skillet over medium-low heat with a splash of water or broth. Stir occasionally until heated through.

FAQs

Final Thoughts

This Mexican Skillet recipe proves that delicious, homemade meals don’t have to be complicated or time-consuming. With just one pan and 20 minutes, you can create a flavorful feast that will satisfy the whole family. The combination of tender chicken, nutritious beans, sweet corn and perfectly spiced rice creates a balanced meal that’s both comforting and exciting. Give it a try tonight – I bet it becomes a regular in your weeknight dinner rotation!

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