Mexican Chicken and Rice Skillet

"Quick and easy chicken and rice with a Mexican flair. A Southern Living recipe."
photo by a user photo by a user
Ready In:




  • 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.

Questions & Replies

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  1. Annacia
    Yummy. I made this with leftover chicken and a home blended Mexican spice mix. So easy to make and it delivers marvelous flavor. I think I'm keeping this recipe :D. Made for PAC, Fall 2012.
  2. reomacolvn
    Oh so good! Mild Rotel tomatoes give it just a little heat. No ripe olives in the pantry, but sliced green onions made a great garnish, and I added a few diced red and green bell peppers with the onion. Highly recommended recipe! Thank you.
  3. Raneven
    I made just a few changes like adding corn and changing the water to chicken stock because I had a box in the fridge that needed to be used. My husband LOVED it! Thanks!
  4. ladyfingers
    I am in agreement with everything reviewer Merlot pointed out about this wonderfully easy and tasty recipe. A snap to throw together, and it's really a fool-proof dish. This will go into the meal rotation under "reliable, fast and yummy." Everone loved it--the only change was adding a bit of cumin. Thanks, Donna.
  5. Merlot
    Wish I could give this 10 stars. What a quick, easy and oh so tasty one pot meal. I particularly like the fact that it is made up of ingredients that I usually have on hand. This is a winner, DonnaColorado!!!


Hi, My name is Donna. I live in Black Forest, just north of Colorado Springs with my husband, Jim (an engineer) and Ripley (Bichon Frisee) and Bogey (miniature Aussie). We love it here--we see lots of deer, sometimes a bear, cayotes, foxes, racoons, and squirrels. We have a huge pond on the property. The mallards are here now and they have babies every year. I was a buyer of electronics for the aircraft and medical industries for 26 years. I guess I'm semi-retired; I work occasionally when something comes up. My last job was in a bank. When that branch closed I quit and have been looking for something to do since then, either a job or volunteer work. Our daughter is grown and we have two grandkids, one girl and one boy. They call me Grammy Donna. I love to paint (watercolors), read, cook, scuba dive, garden and travel. Our favorite scuba destination is Cozumel and we go whenever we can. I would love to dive the Great Barrier Reef someday. My husband loves my cooking and always asks that I cook enough for leftovers for lunch. Once at a work gathering one of his co-workers came up to me and said "Jim's lunches are the envy of everybody here". My mother would never let me cook, so the minute I moved away cooking became my passion. As a teen I copied recipes out of her magazines, saving them for when I was on my own. I love planning menus for the week and try to make our meals interesting and varied. Living at an altitude of 7,500 feet makes baking difficult, even using the high altitude adjustments. Also, I love to garden, but the growing season is only three months if we're lucky. I have seen it snow after Memorial Day here. My pet peeve is people who think they are better than eveyone else and people that tailgate me when driving. Also, people who start out their reviews "I'm not going to rate this because bla bla bla. They don't seem to know that by not rating they are giving the recipe 0 stars, thus lowering the total rating of the recipe. Also reviews that state that they made a recipe but added this and changed that and say that "this way it's better" Why don't they just post their own recipe? I do not give bad ratings. This is supposed to be a friendly community and there is no reason to hurt someone's feelings. This is not Iron Chef or Hell's Kitchen. I have been cooking long enough to tell by reading a recipe whether we'll like it or not.
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