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One-Pan Mexican Chicken and Rice Recipe

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4 from 83 reviews

This One-Pan Mexican Chicken and Rice is a flavorful, easy-to-make casserole featuring tender cubed chicken breasts cooked with taco seasoning, Spanish rice, salsa, and creamy heavy cream. Baked until bubbly and topped with melted cheese, it’s perfect for a comforting weeknight dinner with optional fresh toppings like cilantro, avocado, or diced tomatoes.

  • Total Time: 70 minutes
  • Yield: 4 to 6 servings

Ingredients

Main Ingredients

  • 2 cubed chicken breasts
  • 1 packet taco seasoning
  • 5 oz packet Knorr Spanish rice
  • 1 cup salsa
  • 1/3 cup heavy cream
  • 2 cups low-sodium chicken broth
  • 1–1½ cups shredded cheese

Optional Toppings

  • Cilantro
  • Avocado or guacamole
  • Diced tomatoes
  • Tortilla chips for serving

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or an oven-safe skillet to prevent sticking.
  2. Season Chicken: Add the 2 cubed chicken breasts to the dish and evenly sprinkle the taco seasoning packet over the chicken. Toss gently to coat the chicken pieces well with the seasoning.
  3. Add Rice and Liquids: Pour in the 5 oz packet of Knorr Spanish rice, 1 cup of salsa, 1/3 cup of heavy cream, and 2 cups of low-sodium chicken broth. Stir everything thoroughly until the ingredients are well combined.
  4. Cover and Bake: Cover the dish tightly with a lid or aluminum foil to retain moisture and bake in the preheated oven for 45 minutes.
  5. Stir Mixture: After 45 minutes, carefully remove the dish from the oven and stir the rice and chicken mixture to redistribute the ingredients evenly.
  6. Add Cheese Topping: Sprinkle 1 to 1½ cups of shredded cheese evenly over the top of the mixture.
  7. Bake Uncovered: Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes, or until the cheese has melted, is bubbly, and the rice is tender.
  8. Rest and Serve: Remove from the oven and let the dish sit for 10 to 15 minutes to allow the remaining liquid to absorb and the texture to thicken. Add optional toppings such as cilantro, avocado, diced tomatoes, and serve warm with tortilla chips.

Notes

  • You can substitute the Knorr Spanish rice packet with long-grain rice and use equivalent seasoning to customize flavor.
  • If you prefer a spicier dish, add chopped jalapeños or hot sauce to the salsa before baking.
  • Ensure the dish is covered tightly during the initial baking to allow the rice to cook properly in the steam.
  • Allowing the dish to rest after baking improves flavor absorption and results in a firmer texture.
  • For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/one-pan-mexican-chicken-and-rice-recipe/