I sure do love me some one-pot dinners. This one-pot wonder with rotisserie chicken is a long-time staple in my family and so easy any night of the week. We also love this one pot creamy chicken and mushroom pasta - so cheesy! - and easy Mediterranean chicken. And one-pot turkey chili mac is a kid favorite. Today, we’re making chicken fiesta, which is an all-in-one Mexican style chicken and rice dish that brings serious flavor. Plus, it’s colorful and full of peppers, black beans, tomatoes, green chilies and tender rice and chicken. All topped with a layer of melty cheese. What’s not to love? (Oh, and if you adore these flavors like we do, check out my turkey taco rice skillet and cheesy fiesta grilled chicken. Or try this flavorful one skillet cowboy chicken recipe or this southwest skillet chicken and rice.) You are going to go back for forkful after forkful, trying to get a little bit of everything in each bite. It’s just so good! And so family friendly! Plus, it’s easy to make. Just keep layering your ingredients in the pan and everything cooks together. Dinner dilemma solved! So let’s get cooking. (You can also check out my Google web story for this one-pot chicken fiesta recipe.) Now, I’ve got some notes and tips coming up below on how to make chicken fiesta. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
Chicken: Boneless, skinless chicken breasts work great for this recipe, but you could also substitute chicken thighs. Make sure to cut the chicken into small pieces - about ½ inch cubes - so it cooks through evenly and incorporates well with the rice mixture. Rice: Regular white rice is a must for this recipe. I otherwise almost only eat brown rice, but it just won’t cook through in time. Taco seasoning: Homemade taco seasoning is my favorite, but you can substitute store-bought as well. Beans: Black beans are our go-to but you could substitute pinto beans if you prefer. Kidney beans would also work. Tomatoes: Fire-roasted diced tomatoes add some extra oomph to this dish, but regular diced tomatoes or petite diced tomatoes would be fine too. Diced green chilies: These are optional, but add great flavor so use ‘em if you got ‘em! Cheese: We love shredded cheddar cheese (that’s what I have here - it’s a white cheddar) but you could substitute Monterey Jack, Colby Jack or even Pepper Jack for a little kick. Or use a Mexican blend cheese.
Also, I didn’t include it here, but you could certainly add in some fresh, frozen or canned corn to this dish if you’d like. Pro tip: Be sure to use a really large, deep skillet so it can hold everything. Also, you’ll need a skillet with a tight fitting lid since it will need to be covered while the rice is cooking. OK, let’s get ready to eat. This dish has tons of fun and flavor on its own, but of course, toppings are always a good idea.
Topping Ideas:
Sliced or diced avocado Guacamole Salsa or pico de gallo Fresh chopped cilantro Greek yogurt or sour cream Jalapeno slices Pickled red onions Hot sauce or sriracha
Feel free to mix and match and load your plate up with your favorites. Now, the idea here is that this is an all-in-one dinner. We’ve got meat, veggies, rice and all kinds of yum mixed together. So you certainly don’t need anything to go with it. However, if you want an extra side, this avocado salad would be a terrific pairing. Or try this cucumber, tomato and red onion salad for some freshness. There you have it! I have a feeling this chicken dish is going to be a hit in your house! Enjoy! XO, Kathryn Chicken: Boneless, skinless chicken breasts work great for this recipe, but you could also substitute chicken thighs. Make sure to cut the chicken into small pieces - about ½ inch cubes - so it cooks through evenly and incorporates well with the rice mixture. You can also sub cooked rotisserie chicken. Skip cooking the chicken in the beginning and add it to the skillet as directed at the end to warm through. Rice: Regular white rice is a must for this recipe. I otherwise almost only eat brown rice, but it just won’t cook through in time. Taco seasoning: Homemade taco seasoning is my favorite, but you can substitute store-bought as well. Beans: Black beans are our go-to but you could substitute pinto beans if you prefer. Kidney beans would also work. Tomatoes: Fire-roasted diced tomatoes add some extra oomph to this dish, but regular diced tomatoes or petite diced tomatoes would be fine too. Diced green chilies: These are optional, but add great flavor so use ‘em if you got ‘em! Cheese: We love shredded cheddar cheese (that’s what I have here - it’s a white cheddar) but you could substitute Monterey Jack, Colby Jack or even Pepper Jack for a little kick. Or use a Mexican blend cheese. Corn: Feel free to add some fresh, frozen or canned corn here if you’d like. Toppings: Sliced or diced avocado, guacamole, salsa or pico de gallo, fresh chopped cilantro, Greek yogurt or sour cream, jalapeno slices, pickled red onions, hot sauce or sriracha, etc. Leftovers: Once cooled, the leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in individual portions in the microwave until hot. Or freeze for up to 4-5 months. Defrost in the refrigerator overnight and then reheat in the microwave.
