Mexican chicken and rice skillet
Chicken, rice and sweetcorn cooked together in one pan with smoky spices. Washing up is minimal.
- Time30 min
- LevelEasy
- Costabout £1.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large lidded frying pan. Brown the chicken for 5 minutes, then lift out.
5 min - 2
Cook the onion and pepper in the same pan for 4 minutes. Add the garlic, paprika and cumin for 1 minute.
4 min - 3
Stir in the rice, tomatoes and stock. Return the chicken, bring to a simmer, cover and cook on a low heat for 12 minutes.
12 min - 4
Scatter over the sweetcorn, put the lid back on and cook for 4 minutes more until the rice is tender and the chicken is cooked through.
4 min - 5
Squeeze over the lime juice, scatter with coriander and fluff with a fork.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.