Mexican Skillet


Not sure what your macros should be? We can help you get started with a custom macro count.

This Mexican Skillet is jam packed with flavor from simple ingredients. It’s also made in under 30 minutes!
Jump to Recipe
Chicken, rice, beans, and more on a white plate.

Serving size: 300 grams
Mexican Skillet in a baking dish and on a plate being weighed on a scale.

Chicken, rice, beans, and more on a white plate.

Mexican Skillet

Danielle Lima
This Mexican Skillet is jam packed with flavor from simple ingredients. It’s also made in under 30 minutes!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mexican
Servings 5 serving
Calories 354 kcal

📱 MyFitnessPal & MacrosFirst App Users

You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Mexican Skillet


  • 1 lbs. chopped chicken breast
  • 1 can whole corn kernels ⁣ drained
  • 1 can black beans, drained and rinsed ⁣
  • 1 red bell pepper chopped
  • 1 jar salsa (30 tbsp) ** see note
  • 3/4 cup basmati rice, uncooked ⁣
  • 7 oz. water ⁣
  • 1.5 tbsp. chili powder
  • 1.5 tbsp. cumin⁣
  • 1 tbsp.  garlic powder ⁣
  • 1/2 tbsp. onion powder
  • 1/2 tbsp. salt
  • 1/2 tsp. pepper
  • 1/2 tbsp. paprika ⁣
  • * alternatively you can use taco seasoning of choice vs. seasonings listed ⁣


  • Cut the chicken into strips, spray with cooking spray and season with chili powder, cumin, garlic powder, onion powder, salt, pepper and paprika. Mix together to coat chicken well. ⁣
  • Over medium heat spray cooking pan with cooking spray and sear chicken flipping often until almost cooked through. ⁣
  • Add beans, corn, salsa, water, bell pepper to the chicken and mix together.
  • Once mixed add the uncooked rice. Mix well. Cover and cook over medium to medium low for 10 mins stirring a few times to keep from burning the bottom.


  • Nutritional information is an estimate and will vary with substitutions. 


Serving: 300gCalories: 354kcalCarbohydrates: 49gProtein: 38gFat: 2g
Tried this recipe?Let us know how it was!

Would you like to save this page?

We'll email this post to you, so you can come back to it later!


  1. What’s the note about the salsa? I don’t see two stars (**) anywhere else with a salsa-related note. Thanks!

  2. I made this a the flavor is so good. My issue is with how long it took to cook the rice. So you just used regular uncooked basmati rice? Thanks in advance if you are able to give some more details here.

    1. Yes, regular uncooked basmati rice. The rice has to cook somehow and that usually takes a while. If you need something quicker use cooked rice or a bag of ready rice.

    1. Definitely. I would omit water, add everything including cauli rice in place of rice and then add a tbsp at a time of water if needed. Water is specifically for cooking the rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating