Mexican Chicken & Rice Skillet


  • 2 large chicken breasts, seasoned, cooked and diced
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons minced garlic
  • 1 can (15 ounces) pinto beans, drained
  • 1 can (11 ounces) Mexicorn, undrained
  • 2 medium tomatoes, diced
  • 3-4 tablespoons taco seasoning
  • 2 cups cooked rice
  • water or chicken broth, as needed


  1. In a large pot, heat oil over medium heat.
  2. Add in onion, bell pepper and garlic and sauté for about 2-3 minutes.
  3. Add in the beans, corn, tomatoes and taco seasoning, and cook for about 5 minutes.
  4. Stir in the cooked chicken and rice, adding water/broth if it seems too dry.
  5. Taste and adjust seasonings as necessary.
  6. Serve hot, with whatever taco toppings (avocado, sour cream, cheese, salsa, etc.) you like.

The original recipe for this easy, one-skillet (if you prep in advance) dish can be found here.

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