Mexican Chicken, Beans and Rice Skillet

Can't Stay Out of the Kitchen


This fantastic Tex-Mex entree has chicken, bell peppers, rice, pinto beans, tomatoes with green chilies and pepper Jack cheese. It's garnished with olives, tomatoes, avocados, cilantro and sour cream. Wonderful one-dish skillet supper that you can have on your table in about an hour. Gluten free.


  • 2 boneless, skinless chicken breasts (small diced )
  • 1 cup basmati rice (or long grain rice)
  • 3 cups chicken broth
  • 1 large onion (chopped)
  • 1 red bell pepper (diced)
  • 1 batch Homemade Taco Seasoning (or substitute a Taco Seasoning Packet)
  • 2-3 tbsp. olive oil
  • 15 oz. can pinto beans (rinsed and drained)
  • 10 oz. can diced tomatoes with green chilies (undrained)
  • 15 oz. can Southwestern corn (drained)
  • 1 1/2 cups sharp cheddar cheese (shredded)
  • 1/2 to 2/3 cup pepper Jack cheese (shredded)
  • sour cream (for garnish)
  • fresh cilantro (minced, for garnish)
  • grape tomatoes (halved, for garnish)
  • sunburst tomatoes (halved, for garnish)
  • ripe black olives (sliced, for garnish)
  • avocados (sliced, for garnish)


  1. Place olive oil in a large skillet. Add chicken, cover with lid and cook until chicken is opaque, about 5-10 minutes. Add onion and bell...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Mexican Chicken, Beans and Rice Skillet

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Chicken Main Dish
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