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One Skillet Mexican Tomatillo Chicken and Rice—a colorful, summery one-skillet dinner! Ground chicken is cooked together with rice, smoky poblano peppers, zucchini, sweet summer corn, and a tangy tomatillo salsa verde. Everything is baked under a layer of melty cheese until bubbly and golden. Finish with a dollop of yogurt, lime-tossed avocado, and lots of fresh basil. This dish is packed with flavor and so easy to throw together—perfect for busy nights!
To me, summer is the best time to make Mexican-inspired meals. Sweet corn is at its peak, poblanos are in season, and zucchini is everywhere. I know corn is used in lots of cuisines, but there’s something about pairing it with salsa verde and cheese that just feels so right.
I like to serve this with homemade tortilla chips for scooping—it’s the kind of dinner that’s fun and casual. My oldest brother, Creighton, turns his into a salad bowl, piling the cheesy chicken and rice over greens and loading it up with toppings. Always trying to sneak in more veggies!
Since corn is at its best right now, I doubled up on it. It’s especially delicious with the fresh, tangy flavors of the tomatillo salsa verde—my favorite summer combo.
The Quick Details
Ingredients
- salted butter
- ground chicken
- a yellow onion
- poblano peppers
- smoked paprika
- chipotle chile powder
- garlic powder
- dry rice
- zucchini
- fresh or frozen corn – I use fresh summer corn
- salsa verde – find with tomatillos as the first ingredient
- hot sauce
- mixed Mexican cheeses – I love a cheddar, colby jack, and pepper jack blend
Ingredients – for topping
- plain Greek yogurt – sour cream is good too
- shredded lettuce
- baby basil, cilantro, and scallions
- cubed or sliced avocado
- lime zest and lime juice
Special Tools
You’ll need a large oven-safe skillet. I recommend using an 11-inch cast iron skillet.
Steps
Step 1: Cook the chicken
Start by cooking the ground chicken in a large, oven-safe skillet with salted butter, diced onions, poblano peppers, smoked paprika, chipotle, and garlic powder. Let everything cook for about 10 minutes, until the chicken begins to brown and the seasonings are fragrant.
Step 2: Add the rice, corn, and zucchini
Stir in the uncooked rice, sweet corn, and zucchini. Let it all cook for a minute or two—I like to let the rice toast slightly in the butter for extra flavor.
Pour in the tomatillo salsa and a dash of hot sauce (optional for heat), then add water. Cover the skillet and let everything simmer over low heat until the rice is mostly cooked but still has a bit of bite.
Step 3: Add cheese and bake
Once the rice is nearly done and there’s still a little liquid in the skillet, remove from the heat and sprinkle a generous mix of shredded cheese over the top. I like to use a blend of cheddar, pepper jack, and colby jack.
Transfer the skillet to the oven and bake for about 10 minutes. Let the cheese get melty, a little bubbly, and just begin to brown around the edges. The rice will finish cooking, and the top gets deliciously crisp.
If you have extra corn, scatter it over the top before baking—it gets perfectly roasted and adds a sweet, slightly crispy bite!
Step 4: Top it off!
Finish with a dollop of Greek yogurt or sour cream, avocado slices, a sprinkle of lime zest and juice, fresh baby basil leaves, green onions, and a pinch of flaked sea salt.
Serve with tortilla chips for scooping—yum!
An Idea
Swap the avocado slices for a scoop of charred corn guacamole. It adds smoky flavor and even more texture—so good!
Looking for other easy chicken and rice dinners? Here are my favorites:
One Pan Chipotle Honey Chicken and Rice
One Pan Lemon Pepper Yogurt Chicken and Rice
One Skillet Louisiana Style Chicken and Rice
Broccoli Cheddar Chicken and Rice Casserole
Cheesy Zucchini Chicken and Rice Bake
Slow Cooker Herbed Chicken and Rice Pilaf
Spicy Sesame Chicken and Ginger Rice
Lastly, if you make this One Skillet Mexican Tomatillo Chicken and Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One-skillet Mexican Chicken And Rice
Servings: 6
Calories Per Serving: 466 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 425°F.2. In a large oven-safe skillet, cook the butter, chicken, onion, poblano, paprika, chipotle, and garlic powder, breaking up the meat as it cooks. Cook for 10 minutes until browned. Add the rice. Stir in the salsa, the hot sauce, zucchini, and the corn. Add 1 1/2 cups of water. Bring to a boil.3. Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it.4. Remove from the heat. Sprinkle the cheese over the chicken/rice. Bake for 10 minutes, until the cheese is melted.5. Serve topped as desired with yogurt, avocado, basil/cilantro, scallions, and lime. Enjoy!
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