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Homemade Mexican Street Corn Chicken Rice Skillet recipe photo

Mexican Street Corn Chicken Rice Skillet

This Mexican Street Corn Chicken Rice Skillet is an easy, flavorful one-pan meal with smoky turkey bacon, zesty lime, and cheesy goodness!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Comfort Food, Easy, One-Pot, Quick, Rice
Servings: 4 servings

Ingredients

  • 1 pound chicken breast diced
  • 1 cup uncooked long grain white rice
  • 2 cups chicken broth low sodium
  • 1 can (15 oz) corn drained
  • 1 cup diced tomatoes with green chilies
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil for sautéing
  • chili powder to taste
  • cumin to taste
  • garlic powder to taste
  • onion powder to taste
  • salt to taste
  • pepper to taste
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup feta cheese crumbled
  • 1 lime juice juice of 1 lime
  • 1/2 cup turkey bacon chopped and cooked until crispy

Instructions

  • Heat a skillet over medium heat and cook the chopped turkey bacon until crispy. Remove and set aside on a paper towel-lined plate to drain excess grease.
  • In the same skillet, add olive oil and diced chicken breast. Sprinkle with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook over medium-high heat, stirring occasionally, until browned and cooked through, about 6-7 minutes.
  • Stir in the uncooked rice, coating it with spices and oil. Pour in the chicken broth, then add diced tomatoes with green chilies and drained corn. Stir to combine.
  • Reduce heat to low, cover with a lid, and cook until rice is tender and liquid absorbed, about 18-20 minutes. Avoid lifting the lid during cooking.
  • Sprinkle shredded cheddar cheese over the cooked rice. Cover for a few minutes to melt the cheese. Remove lid and gently fold in crispy turkey bacon, chopped cilantro, crumbled feta cheese, and lime juice.
  • Scoop onto plates and garnish with extra cilantro or lime wedge if desired. Serve hot and enjoy.

Equipment

  • Large Skillet or Sauté Pan
  • Sharp Knife
  • Measuring cups and spoons
  • Lid for the skillet
  • Wooden spoon or spatula

Notes

  • For extra sweetness and texture, substitute canned corn with fresh corn kernels when in season.
  • Use brown rice instead of white rice by increasing broth to 2 1/2 cups and cooking time to 40-45 minutes.
  • Turkey bacon can be swapped with chicken sausage or omitted for a vegetarian version using roasted smoked paprika chickpeas.
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