Description
A flavorful one-skillet Mexican chicken and rice dish featuring ground chicken, poblano pepper, smoky spices, salsa verde, and melted Mexican cheeses. Perfectly cooked on the stovetop and finished in the oven for a comforting and easy dinner.
Ingredients
Scale
Main Ingredients
- 4 tablespoons salted butter
- 1 pound ground chicken
- 1 yellow onion, chopped
- 1 poblano pepper, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chile powder
- 1 teaspoon garlic powder
- 3/4 cup long grain rice
- 2 cups salsa verde
- 1/4 cup hot sauce
- 1 zucchini, sliced
- 2 cups fresh or frozen corn
- 1 1/2 cups Mexican cheeses (cheddar, pepperjack, colby jack)
For Serving
- Plain Greek yogurt
- Baby basil leaves or chopped cilantro
- Chopped scallions
- Cubed or sliced avocado
- Lots of fresh limes
Instructions
- Preheat Oven: Preheat the oven to 425°F to prepare for melting the cheese later in the recipe.
- Cook Chicken and Vegetables: In a large oven-safe skillet, melt the butter over medium heat. Add the ground chicken, chopped onion, chopped poblano pepper, smoked paprika, chipotle chile powder, and garlic powder. Cook, breaking up the meat with a spoon, for about 10 minutes until the chicken is browned and vegetables are softened.
- Add Rice and Liquids: Stir in the long grain rice, then add the salsa verde, hot sauce, sliced zucchini, and corn. Pour in 1 1/2 cups of water and bring the mixture to a boil on the stovetop.
- Simmer Rice: Cover the skillet with a lid and reduce the heat to the lowest setting. Let it cook gently for 15 minutes until most of the liquid is absorbed but the rice is still slightly moist.
- Bake with Cheese: Remove the skillet from the heat. Sprinkle the shredded Mexican cheese evenly over the top of the chicken and rice. Place the skillet in the preheated oven and bake for 10 minutes until the cheese is fully melted and bubbly.
- Serve: Plate the dish and top with your choice of plain Greek yogurt, fresh basil or cilantro, chopped scallions, sliced avocado, and a generous squeeze of fresh lime juice. Enjoy your delicious one-skillet Mexican chicken and rice!
Notes
- Use an oven-safe skillet such as a cast-iron pan to seamlessly cook on stovetop and finish in the oven.
- If you don’t have poblano pepper, substitute with a mild green bell pepper.
- Adjust hot sauce quantity based on your preferred spice level.
- Use freshly grated Mexican cheese blend for best melting and flavor.
- Rest the cooked dish a few minutes before serving to let flavors meld further.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
