Robin and Ed are a DIY-loving couple with over 20 years of design and build experience. Also, Robin is a Nutritionist and former Registered Dietitian and Ed is an award-winning Business Educator. We share strategies for living a rich life on a DIY budget: creative money-savvy ideas for a stylish home, healthy meals and family fun. Our work has been published in the pages of Do It Yourself, Farmhouse Style and Better Homes & Gardens magazines.
We may earn a commission on purchases made after clicking links on this page.
by Robin
If you’re looking for a simple, quick and delicious dinner recipe – with a Mexican flavour – you’ve found it!
This One Pan Mexican Chicken and Rice recipe is SO delicious! And adaptable – You can sub the chicken for turkey or beef or even tofu. You can also switch around the veggies: add red bell peppers or tomatoes or some jalapeños for more heat. It’s really up to you.
This savoury make-ahead easy Mexican chicken and rice meal uses a meal-making life hack that I like to call: Planned Overs. (I’ve talked about this before in our Essential First Step to Meal Planning post – definitely worth a read if you’re feeling stuck with planning meals!)
In a nutshell, Planned Overs cut down on time spent preparing meals by purposely making too much of one ingredient and then a couple of days later you’ve got part of that night’s meal ready to go – no extra work required!
Here are some Planned Over examples from our kitchen:
- Make double the mashed potatoes with Jelly Chicken on Monday. Then on Wednesday, we use our classic LGB helper with the Planned Over mashed potatoes to prep Shepherd’s Pie. Prepared in about 10 minutes!
- Make extra Pork Tenderloin on the weekend, and a couple of days later add that pork to a stir fry!
- Make double the rice with our IKEA meatballs and gravy on Tuesday. And on Thursday we turn that rice into this very dish!
This Mexican chicken beans and rice meal is a classic combination for suppertime success. With just ten minutes prep time (yes!) you can make it ahead of time and just pop it in the oven about 35 minutes before you’re ready to eat. And it tastes fabulous!
One Pan Mexican Chicken and Rice
Cut your vegetables and chicken.
In a baking dish or sheet pan add the red onion, bell pepper, chicken breasts, rice
and black beans.
oregano and salt and pepper.
Remove from oven and toss to combine everything.
Return to the oven and bake for 15 more minutes or until chicken is done.
Quick and Easy One Pan Mexican Chicken and Rice
This recipe of Mexican chicken, beans and rice is SO delicious!! You can sub the chicken for turkey or beef or even tofu. You can also play with the veggies: add some red bell peppers or tomatoes or add some jalapeños for more heat.
Serve it with flour or corn tortillas or also over nachos with some melted cheese on top.
Ingredients
- 1 Red onion, sliced
- 1 Green bell pepper, sliced
- 2 Chicken breasts, cubed
- 1 Cup rice, cooked
- 1 Cup black beans, cooked
- 2 Tbsp olive oil
- 1 Tsp paprika
- 1 Tsp garlic powder
- ½ Tsp cumin
- ½ Tsp oregano
- Salt and pepper to taste
- Juice from 1 lime
Instructions
- Preheat oven to 350 degrees. Cut your vegetables and chicken.
- In a baking dish or sheet pan add the red onion, bell pepper, chicken breasts, cooked rice and black beans.
- Drizzle with olive oil and sprinkle with paprika, garlic powder, cumin, oregano and salt and pepper.
- Bake for 20 minutes. Remove from oven and toss to combine everything. Return to the oven and bake for 15 more minutes or until chicken is done.
- When chicken is cooked - squeeze the lime juice over it and serve.
- Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 293Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 122mgCarbohydrates: 27gFiber: 5gSugar: 2gProtein: 24g
More Quick, Easy and Delicious Recipes:
- Quick and Healthy Sheet Pan Dinners
- Healthy Instant Pot Dump Recipes
- Easy 5 Ingredient Recipes You Need to Try