Easy Mexican Rice and Beans with Chicken in 3 Steps

Okay, listen up, because you *need* this recipe in your life! This Mexican rice and beans with chicken is seriously the best kind of comfort food – and guess what? It’s ready in like, no time at all. Total weeknight winner, I’m telling you! My first time making it? Total disaster, I almost burnt the rice! But now? Perfection. It even got my picky-eater nephew to ask for seconds. That’s when *I* knew this Mexican rice and beans masterpiece was a real winner.

Why You’ll Love This Mexican Rice and Beans with Chicken Recipe

Okay, seriously, prepare to be amazed! This Mexican rice and beans with chicken? It’s got *everything* going for it. You’re gonna be obsessed, I promise! Here’s why:

• Ready in a flash – perfect for those crazy weeknights!
• One-pan wonder — less dishes? YES, PLEASE!
• Flavor explosion — taco seasoning is the MVP!
• Spice it your way – mild or wild, your call!
• Won’t break the bank – delicious AND cheap? Double win!

Ingredients for Mexican Rice and Beans with Chicken

Alright, let’s gather our goodies! You’ll need: 1 lb chicken breast, cubed, plus 1 tbsp olive oil to get things started. Veggie time: grab 1 onion, chopped, 2 cloves garlic, minced (don’t skimp!), and 1 bell pepper, chopped. For the rice and beans magic: 1 cup long-grain rice, 2 cups chicken broth (stock works too!), 1 can (15 oz) black beans, rinsed and drained, and 1 can (15 oz) diced tomatoes, undrained (all the juices!). Of course, you’ll need 1 packet taco seasoning, salt and pepper to taste and don’t forget the goodies like shredded cheese, sour cream, and cilantro for topping!

How to Make Mexican Rice and Beans with Chicken: Step-by-Step Instructions

Okay, people, gather ’round! Time to turn these ingredients into pure gold. Follow these steps, and you’ll have amazing Mexican rice and beans with chicken before you know it! Trust me, it’s easier than doing the Macarena (and tastier, too!).

1. First things first: Grab your biggest skillet – the one you use for EVERYTHING (we all have one!). Heat 1 tbsp of olive oil over medium heat. Now, add your 1 lb of cubed chicken breast. Cook it until it’s browned on all sides – don’t worry about cooking it all the way through just yet. We’re aiming for that yummy golden-brown color!
2. Next up: Veggie party! Toss in that chopped onion, minced garlic (smells amazing, right?), and chopped bell pepper. Cook everything until the veggies are soft and happy – about 5-7 minutes. Careful not to burn the garlic! Nobody likes burnt garlic.
3. Now, for the magic: Stir in 1 cup of long-grain rice, 2 cups of chicken broth, 1 can (15 oz) of rinsed and drained black beans, and 1 can (15 oz) of undrained diced tomatoes (juice and all!). Then, sprinkle in that glorious packet of taco seasoning. Season with salt and pepper to your liking.
4. Bring everything to a boil – watch out, it splatters! Then, reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes. Don’t peek! Let the rice work its magic. You’ll know it’s done when the rice is cooked and all that delicious liquid is absorbed.
5. Last step: Fluff it up! Remove the skillet from the heat and fluff the rice with a fork. This makes it all nice and airy. Now, serve it up with your favorite toppings – shredded cheese, a dollop of sour cream, fresh cilantro…the works! Enjoy your Mexican rice and beans with chicken, you earned it!

Tips for the Best Mexican Rice and Beans with Chicken

Want to take your Mexican rice and beans with chicken from “good” to “OMG amazing?” Of course you do! Here’s a few little tricks I learned along the way that make a HUGE difference. Get ready for flavor town!

• **Don’t be a chicken…brown the chicken!** Seriously, don’t skip browning the chicken first. That golden crust is where all the magic happens – it adds so much flavor to the whole dish!
• **Broth is boss.** Use good-quality chicken broth. The cheap stuff just doesn’t cut it. Trust me, you’ll taste the difference! It’s the flavor backbone, y’all.
• **Taco ’bout seasoning!** Adjust the taco seasoning to *your* liking. Some packets are spicier than others. Start with a little less and add more if you want that extra kick!
• **Fluff it like you mean it.** Gently fluff the rice after it’s cooked. This keeps it from getting clumpy and makes it all light and airy. Nobody likes mushy rice!

Variations for Your Mexican Rice and Beans with Chicken

Okay, so you’ve nailed the basic recipe, right? Awesome! Now it’s time to get a little crazy and make this Mexican rice and beans with chicken *your own*! Here’s a few ideas to get those creative juices flowing – trust me, they’re all delicious!

• **Go veggie!** Ditch the chicken and load up on extra beans and veggies – corn, zucchini, even some sweet potatoes would be amazing! It’s just as hearty and flavorful, I promise.
• **Spice it up!** Feeling brave? Add a pinch of cayenne pepper or a few dashes of your fave hot sauce to the mix. Whoa, mama! Extra jalapenos are also fun if you like it *really* hot.
• **Swap the protein!** Not a chicken fan? No problem! Ground turkey or beef works just as well. Brown it up just like you would the chicken, and you’re good to go. Shrimp is also a fun twist!

Serving Suggestions for Mexican Rice and Beans with Chicken

Alright, you’ve got this amazing pot of Mexican rice and beans with chicken…but what do you serve with it? Don’t even stress! Keep it simple, or go all-out fiesta – your call! My go-to? A big dollop of sour cream and a sprinkle of shredded cheese. Oh, and you *cannot* forget the cilantro! Seriously, a must! Some creamy avocado slices are also awesome, or, if you really wanna kick things up a notch, grab some tortilla chips and salsa for dipping!

Storing and Reheating Mexican Rice and Beans with Chicken

Okay, so you’ve got leftovers? Lucky you! This Mexican rice and beans with chicken tastes even *better* the next day, if you can believe it! Just make sure you store it right. Scoop it into an airtight container (I love using glass!), and pop it in the fridge. It’ll keep for about 3-4 days, easy. Reheating is a breeze – either microwave it (covered, so it doesn’t dry out!), or heat it up in a skillet on the stovetop with a splash of broth if it needs a little moisture boost!

Frequently Asked Questions About Mexican Rice and Beans with Chicken

Got questions about making the *perfect* Mexican rice and beans with chicken? Don’t worry, I’ve got answers! Here’s what everyone always asks me – hopefully it helps you out, too!

Can I use brown rice instead of white rice?

Totally! Just keep in mind that brown rice takes longer to cook. You’ll probably need to add a little extra chicken broth and simmer it for around 45 minutes, instead of 20. Keep an eye on it and add more liquid if it starts to dry out. It’ll have a nuttier flavor, which is pretty darn tasty with the Mexican rice and beans!

Can I make this Mexican rice and beans with chicken in a slow cooker?

Yup! Slow cooker is fabulous and so easy! Brown the chicken and saute the veggies first. You don’t *have* to but it makes it taste so much better. Throw everything in the slow cooker, and cook on low for 4-6 hours. Check it halfway and add a little broth if you need to. Just make sure you start with uncooked rice, don’t use instant in the slow cooker!

Can I freeze this dish?

Yes, absolutely! Mexican rice and beans with chicken freezes beautifully! Let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat either in the microwave or on the stovetop. Easy peasy!

How can I make this spicier?

Oh, you wanna bring the heat? I get it! Add a pinch of cayenne pepper to the taco seasoning mix, or throw in some chopped jalapenos with the veggies. Diced green chiles are also fun, and don’t forget the hot sauce at the table! There you go — now *that’s* what I call spicy Mexican rice and beans!

Nutritional Information Disclaimer

Okay, a quick heads-up: the nutrition info here is just an estimate! It can totally vary depending on the brands you use and how big your servings are. So, you know, don’t take it as gospel!

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