One Skillet Mexican Chicken & Rice
This quick and comforting dish combines chicken, rice, and veggies in a single pressure-cooked skillet.
Equipment
- 1 Skillet
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 2 medium chicken breasts cut into 1-inch chunks
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 cup black beans
- 1 cup corn frozen, canned or fresh
- 1 cup salsa
- 1 8-ounce can diced green chiles
- 1 cup white rice
- 2 cups vegetable broth (1 15-ounce can)
- ¼ cup water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Mexican cheese
- Sliced green onions and cilantro for topping
Instructions
Instructions
- Heat olive oil in your skillet over medium heat. This gets everything ready to brown nicely.
- Add chicken chunks and cook until browned, about 5 to 7 minutes. You’ll see the edges turning golden and smelling amazing.
- Stir in diced red and yellow bell peppers and cook another 3 to 4 minutes until veggies are soft but still have a little bite.
- Add black beans, corn, salsa, diced green chiles, and white rice. Stir it all to combine well so the flavors start mingling.
- Pour in vegetable broth and water, then turn the heat up until it comes to a boil. This preps everything for proper pressure cooking.
- Secure the lid and wait for pressure build. When the valve hiss sounds, reduce heat to low for a gentle simmer.
- Let it cook covered for about 20 minutes until the rice soaks up all the liquid and chicken is cooked through. Use slow release if you got a bit more time, or quick release if you want to stop it fast.
- Fluff the rice with a fork, sprinkle cheese on top, and cover again for a couple minutes so the cheese melts. Then garnish with green onions and cilantro before serving hot.
Notes
Store leftovers in an airtight container for up to 3 days for fridge or use freezer-safe containers for longer storage. Reheat with a splash of broth to keep it moist.