Best 3 Mexican Skillet Rice Recipes

**Mexican Skillet Rice: A Flavorful and Versatile Dish**

Mexican skillet rice is a delectable and versatile dish that combines the vibrant flavors of Mexican cuisine with the convenience of one-pot cooking. This savory dish is made with fragrant rice, a medley of colorful vegetables, succulent protein, and a flavorful sauce, all cooked together in a skillet. The result is a hearty and satisfying meal that can be enjoyed as a main course or as a side dish.

**Three Unique and Enticing Recipes:**

1. **Classic Mexican Skillet Rice:** This traditional recipe forms the foundation of this delightful dish. It features long-grain rice, a blend of bell peppers, corn, black beans, and zesty Mexican spices, all simmered in a flavorful tomato-based sauce.

2. **Chicken and Chorizo Mexican Skillet Rice:** This elevated version of the classic skillet rice incorporates succulent chicken and spicy chorizo, adding depth and complexity to the dish. The combination of tender chicken, smoky chorizo, and the medley of vegetables creates a symphony of flavors.

3. **Vegetarian Mexican Skillet Rice:** This plant-based skillet rice is a vibrant and flavorful option for vegetarians and vegans. It features a combination of bell peppers, zucchini, black beans, and corn, all cooked together in a rich tomato sauce. This hearty and satisfying dish is packed with protein and bursting with flavor.

Here are our top 3 tried and tested recipes!

MEXICAN CHICKEN AND RICE SKILLET

Mexican Chicken and Rice Skillet image

Make and share this Mexican Chicken and Rice Skillet recipe from Food.com.

Provided by DonnaColorado Johns

Categories Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup flour
3/4 teaspoon seasoning salt
1 lb boneless chicken breast, 1-inch cubes
2 tablespoons vegetable oil
2 (14 1/2 ounce) cans diced tomatoes, undrained (or rotel)
1 1/4 ounces taco seasoning mix
1 onion, chopped
2 1/4 ounces canned sliced ripe olives
1 cup rice, long grain, uncooked
1 cup water
1 cup cheddar cheese, shredded

Steps:

Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.

MEXICAN SKILLET RICE

Mexican Skillet Rice image

I never come home with leftovers when I take this dish to potlucks and parties. But I do bring back quite a few compliments. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 large egg, beaten
1 pound chicken tenderloins, chopped
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked jasmine or long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 jar (8 ounces) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro

Steps:

In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside., In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

Nutrition Facts : Calories 302 calories, Fat 4g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

MEXICAN SKILLET RICE

MEXICAN SKILLET RICE image

Categories Chicken

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 egg, beaten
1 pound chicken tenderloins, chopped
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked jasmine or long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 jar (8 ounces) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro

Steps:

In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside. In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro. Yield: 6 servings. Nutrition Facts: 1-1/3 cups equals 302 calories, 4 g fat (1 g saturated fat), 80 mg cholesterol, 793 mg sodium, 40 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful spices, and aromatic rice will make all the difference in the final dish.
Don't overcrowd the skillet: If you add too much rice or vegetables to the skillet, they won't cook evenly and the rice will become mushy.
Be patient: Mexican skillet rice takes a little time to cook, but it's worth the wait. Simmer the rice over low heat until it is tender and fluffy.
Season to taste: Add more salt, pepper, or chili powder to taste, if desired.
Garnish with fresh cilantro: Cilantro adds a bright, citrusy flavor that complements the Mexican skillet rice perfectly.

Conclusion:

Mexican skillet rice is a delicious and easy-to-make dish that is perfect for busy weeknights. It's a great way to use up leftover rice, and it's also a crowd-pleaser. So next time you're looking for a quick and tasty meal, give Mexican skillet rice a try. You won't be disappointed!