Can I use brown rice instead of basmati?

Absolutely! Brown rice takes longer to cook, so you'll need to add about 10-15 minutes to the cooking time and possibly a bit more liquid. Check periodically and add a splash more water if needed until the rice is tender.

How can I make this vegetarian?

Simply omit the chicken and double the beans, or add a can of pinto beans for variety. You could also add diced zucchini, mushrooms, or plant-based protein crumbles to maintain the heartiness of the dish.

My rice didn't cook completely. What went wrong?

This could happen if your heat was too low or if you used a different type of rice than called for. Different varieties need different cooking times and liquid ratios. If your rice isn't done after the specified cooking time, add a little more water (¼ cup), re-cover, and cook for another 5 minutes.

Can I make this recipe less spicy for my kids?

Definitely! Use mild salsa, reduce the chili powder to ½ tablespoon, and skip the black pepper. You can always add hot sauce or red pepper flakes to your portion at the table.

Mexican Skillet Recipe

Name: Mexican Skillet Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb. chicken breast, chopped; 1 can whole corn kernels, drained; 1 can black beans, drained and rinsed; 1 red bell pepper, chopped; 1 jar salsa (about 30 tbsp); 3/4 cup basmati rice, uncooked; 7 oz. water; 1.5 tbsp. chili powder; 1.5 tbsp. cumin; 1 tbsp. garlic powder; 1/2 tbsp. onion powder; 1/2 tbsp. salt; 1/2 tsp. pepper; 1/2 tbsp. paprika; *Alternatively, use taco seasoning of choice instead of the listed seasonings

Description

This flavorful Mexican Skillet recipe is a quick and easy one-pan dish loaded with tender chicken, colorful veggies, black beans, corn, and rice, seasoned to perfection with classic Mexican spices and salsa. Perfect for busy weeknights, it’s family-friendly, nutritious, and ready in just 20 minutes!

Ingredients

Units Scale

Main Ingredients

1 lb. chicken breast, chopped
1 can whole corn kernels, drained
1 can black beans, drained and rinsed
1 red bell pepper, chopped
1 jar salsa (about 30 tbsp)
3/4 cup basmati rice, uncooked
7 oz. water

Seasonings

1.5 tbsp. chili powder
1.5 tbsp. cumin
1 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tbsp. salt
1/2 tsp. pepper
1/2 tbsp. paprika
*Alternatively, use taco seasoning of choice instead of the listed seasonings

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Instructions

Season the Chicken: Cut the chicken breast into strips and place in a bowl. Spray with cooking spray and add chili powder, cumin, garlic powder, onion powder, salt, pepper, and paprika. Mix thoroughly to coat the chicken pieces with seasonings evenly.
Sear the Chicken: Heat a large skillet over medium heat and spray with more cooking spray. Add the seasoned chicken to the pan and sear, turning often, until the chicken is almost cooked through and lightly browned on the outside. This should take about 5 minutes.
Add Vegetables and Salsa: To the skillet with chicken, add the drained black beans, drained corn, chopped red bell pepper, salsa, and water. Stir everything together well to combine all the flavors.
Add Rice and Cook: Add the uncooked basmati rice to the skillet. Mix well so the rice is evenly distributed. Cover the skillet and cook over medium to medium-low heat for about 10 minutes, stirring a few times during cooking to prevent the mixture from sticking or burning at the bottom.
Finish and Serve: Once the rice is cooked and the chicken is tender, remove from heat. Fluff the mixture, adjust seasonings if needed, and serve hot, garnished with your favorite toppings such as cilantro, sour cream, or shredded cheese if desired.

Notes

Nutritional information is an estimate and will vary with substitutions.
You can use taco seasoning instead of the individual spices listed.
Add toppings like shredded cheese, avocado, or fresh cilantro for extra flavor.
For a vegetarian option, skip the chicken and add extra beans or tofu.

Nutrition

Serving Size: 1/5 of recipe
Calories: 350
Sugar: 7g
Sodium: 900mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 6g
Protein: 25g
Cholesterol: 55mg