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Mexican Skillet Rice Recipe

Mexican Skillet Rice Recipe

I never come home with leftovers when I take this dish to potlucks and parties. But I do bring back quite a few compliments. —Mary Ann Dell, Phoenixville, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1 egg, beaten
  • 1 pound chicken tenderloins, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups cooked jasmine or long grain rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 1 jar (8 ounces) taco sauce
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro


  • 1. In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
  • 2. In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro. Yield: 6 servings.

Nutritional Facts

1-1/3 cups: 302 calories, 4g fat (1g saturated fat), 80mg cholesterol, 793mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Reviews for Mexican Skillet Rice

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Sandra Lee Moyer
Reviewed Nov. 18, 2015

"We also have teen Hockey player eating machines...I made it on Monday and they asked me to make it again on Tuesday. It's a keeper. Didn't change a thing. Perfect as is."

Reviewed Nov. 5, 2015 Edited Dec. 10, 2015

"I used ground chicken instead of tenderloins and doubled the garlic. Next time I'd use more cilantro. Nothing special here, just a good one to file under quick Cooking."

Reviewed Oct. 10, 2015

"Came out great however, I used ground turkey and using two cups of rice plus all the other is just to much (just the wife and I)But I did give it to our neighbor who has two teen age boy eating machines and it was a hit."

Reviewed Sep. 12, 2015

"This dish is right up my husbands alley. So I did a quick menu change when I came across it and surprised him. He really liked it."

Reviewed Mar. 31, 2014

"My whole family loved this dish. It's one of those dishes that is easily adaptable to what you have on hand. I didn't have mexicorn so used canned corn plus a little red bell pepper; was out of taco sauce so used picante sauce. I also used up some leftover Mexican style rice from a previous meal. All worked great. Looking forward to making it again with the provided ingredient list!"

Reviewed Jul. 3, 2012

"quick, easy and delicious. I used canned chicken and ready rice (the 90sec microwave kind) and it was still amazing. Love the addition of cilantro. Will definitely make this again. Great potluck dish!"

Reviewed Jun. 18, 2012

"I made this for dinner tonight with a nice pan of cornbread. The men at the table asked for seconds. I will definitely make this dish again soon! I love the fact that everything in the dish is healthy; the only change I made was to use brown rice, and roasted my own peppers."

Reviewed May. 15, 2012

"My family (including two picky young boys) love this recipe and I sneak in a few extra veggies!"

Reviewed Mar. 22, 2012

"I added a bit more taco seasoning to this recipe for added pazzaz. My Son says it is a make again!"

Reviewed Jun. 30, 2011

"Delicious stuff! I eliminated the egg. Also leftovers can be used for taco filling."

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