One-Pan Spicy Mexican Rice Skillet

One-pan Spicy Mexican Rice Skillet is a spicy rice with corn, black beans, tomatoes, and jalapeno. This easy one-pan Mexican dinner is full of flavor!

ONE-PAN SPICY MEXICAN RICE SKILLET

Mexican food has always been such a comfort food to me. It reminds me of home.

So if I can make a mexican meal in under 20 minutes then that makes me happy! This meal doesn’t have any meat in it but seasoned taco meat, shredded chicken, or shredded pork would be great in it!

HOW TO MAKE MEXICAN RICE SKILLET

1. In a large skillet, heat the olive oil over medium heat. Saute jalapeno pepper and garlic for about 30 seconds. Add the rice and coat with the oil and cook for about a minute.
2. Stir in the black beans, tomatoes, yellow corn, and chicken broth into skillet. Add the cumin, red pepper flakes, chili powder, salt, and black pepper.
3. Bring mixture to a boil, reduce heat to a simmer, and cover with a lid. Simmer on low for 15-20 minutes until rice is tender and liquid is gone.
4. Stir in lime juice and sprinkle with cheese. Place lid on top melt cheese. Sprinkle with cilantro and top with avocado and sour cream.

WHAT CAN I DO TO ADD MORE HEAT?

You can add more jalapeno, chili powder, or red pepper flakes.

OTHER ONE-PAN RECIPES:

• One-Pan Monterey Chicken Pasta
• One-Pan Cheesy Chicken, Broccoli, and Rice
• One-Pot Bacon Broccoli Pasta
• One-Pan Chicken Fajita Rice
• One-Pan Ham and Rice Skillet
• One-Pan Mexican Chicken and Rice
• One-Pan Chicken Tortilla Bake
• One-Pot Sausage Broccoli Pasta
• One-Pan Tomato Basil Chicken Quinoa
• One-Pan Creamy Chicken Noodle Skillet
• One-Pan Chicken Spinach and Orzo

One-pan Spicy Mexican Rice Skillet

4.23 from 9 votes

One-pan Spicy Mexican Rice Skillet - spicy rice with corn, black beans, tomatoes, and jalapeno. This easy dinner is full of flavor!

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 jalapeno pepper, seeded and diced finely
• 2 cloves garlic, minced
• 1 cup rice
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup corn
• 1 cup chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon chili powder
• kosher salt and pepper to taste, (about 1/2 to 1 teaspoon)
• 1 tablespoon lime juice
• 1 cup shredded Mexican blend cheese or cheddar cheese
• 2 tablespoons chopped fresh cilantro
• (toppings) diced avocado and sour cream

Instructions

 

• In a large skillet, heat the olive oil over medium heat. Saute jalapeno pepper and garlic for about 30 seconds.
• Add the rice and coat with the oil and cook for about a minute.
• Stir in the black beans, tomatoes, yellow corn, and chicken broth into skillet. Add the cumin, red pepper flakes, chili powder, salt, and black pepper.
• Bring mixture to a boil, reduce heat to a simmer, and cover with a lid. Simmer on low for 15-20 minutes until rice is tender and liquid is gone.
• Stir in lime juice and sprinkle with cheese. Place lid on top melt cheese. Sprinkle with cilantro and top with avocado and sour cream.

Cuisine: Mexican

Course: All Recipes, Main Course, one-pan

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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