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Mexican Marinated Chicken and Rice in a bowl with tomatoes, corn, scallions, and a dollop of sour cream on the side. Bamboo fork scooping inside the bowl and skillet in background.

Mexican Marinated Chicken and Rice Skillet

Mexican Marinated Chicken and Rice Skillet is a one pan 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, tomatoes, green chiles, corn, more Mexican spices, rice, cheese, and scallions are added. Easy and delicious!

Course Main Course
Cuisine Mexican
Keyword chicken, chicken and rice, rice recipes, skillet dinner
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Chicken and Marinade

  • 1 pound Chicken Breasts Strips, Boneless Skinless
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 clove Garlic, minced
  • ½ teaspoon Salt

Rice Skillet

  • 1 cup Uncooked White Rice
  • 2 teaspoons Olive Oil
  • 28 ounces Diced Tomatoes
  • 4 ounces Green Chilies
  • 1 clove Garlic, minced
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt
  • 1 Cup Corn kernels, fresh or frozen
  • 1 cup Shredded Cheddar Cheese
  • 4 Scallions (green onions), sliced

Instructions

Prep Ahead Steps

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

  2. 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!
    Raw Mexican Marinated chicken strips in a clear bowl with a fork.

  3. Cook the rice. Rinse the rice under water in a strainer until the water runs clear. Add to 2 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes. Once the rice is done, turn off the heat, but leave the pot covered and undisturbed until you are ready to use. (NOTE: you can also do this step ahead and store the rice in the fridge. Just warm it up before adding it to the pot in the step below).

Skillet Cooking Steps

  1. 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.

    MExican Marinated Chicken pieces cooking in a skillet.

  2. 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 the heat to Medium and cook, covered, for 5 minutes. Then mix in the cooked rice and cook for a final 5 minutes covered.

    Skillet with Mexican Marinated Chicken, tomatoes, green chiles, corn, and seasonings.

  3. 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).

    Shredded cheese added to Mexican Marinated Chicken and Rice skillet on stove.

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

    Mexican Marinated Chicken and Rice in a bowl with tomatoes, corn, scallions, and a dollop of sour cream on the side. Bamboo fork scooping inside the bowl and skillet in background.

Recipe Notes

  1. Is this Marinated Chicken and Rice Gluten Free?  This Mexican Chicken and Rice recipe is gluten free with the ingredients listed. However, as with any recipe that you find online, make sure that you double check all packaging ingredient labels to ensure that it does not contain gluten.
  2. Can I use chicken thighs in this Mexican Chicken and Rice?  You can use chicken thighs in this Mexican Chicken and Rice. I recommend sticking with boneless skinless thighs for easy prep and cooking. Consider the amount of thighs that you will need as well. Generally, I estimate 16 ounces or 1 pound of chicken for 4 servings. That will likely mean 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts.
  3. Can I make this Mexican Chicken and Rice ahead and reheat it?  You can absolutely make this Chicken and Rice ahead! This dish reheats beautifully and is a great meal prep option for enjoying several days during the week! To reheat, you can place it in a microwave safe bowl and warm it for 1-2 minutes. Or you can place it back in a pot covered on the stove and warm it on medium heat. It will take about 10-15 minutes.
  4. What else can I add to this Chicken and Rice recipe?  You can either replace or add to the corn in this 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. You could also add crushed tortilla chips mixed in or as garnish. Finally, avocado, fresh cilantro, or queso fresco would all be great on this.