This one-pot Chicken Fiesta is a Mexican-style chicken and rice dish with peppers, black beans, diced tomatoes, green chilies and cheese. It’s a flavorful and easy weeknight dinner the whole family will love!

Close up of cheesy chicken fiesta in a large deep skillet with rice, beans, tomatoes and peppers.

I sure do love me some one-pot dinners.

This one-pot wonder with rotisserie chicken is a long-time staple in my family and so easy any night of the week.

We also love this one pot creamy chicken and mushroom pasta - so cheesy! - and easy Mediterranean chicken.

And one-pot turkey chili mac is a kid favorite.

Today, we’re making chicken fiesta, which is an all-in-one Mexican style chicken and rice dish that brings serious flavor.

Cheesy chicken fiesta in a large deep skillet set on colorful napkins with tortilla chips and hot sauce to the side.

Plus, it’s colorful and full of peppers, black beans, tomatoes, green chilies and tender rice and chicken. All topped with a layer of melty cheese.

What’s not to love?

(Oh, and if you adore these flavors like we do, check out my turkey taco rice skillet and cheesy fiesta grilled chicken. Or try this flavorful one skillet cowboy chicken recipe or this southwest skillet chicken and rice.)

You are going to go back for forkful after forkful, trying to get a little bit of everything in each bite.

It’s just so good! And so family friendly!

Plus, it’s easy to make. Just keep layering your ingredients in the pan and everything cooks together.

Dinner dilemma solved!

So let’s get cooking. (You can also check out my Google web story for this one-pot chicken fiesta recipe.)

Cubed pieces of chicken cooked in a large all clad pan.

Sautéed onions and bell peppers in a large deep skillet.

A mixture of cooked rice with black beans, tomatoes, peppers and onions.

A mixture of cubed chicken, cooked rice with black beans, tomatoes, peppers and onions in a large deep skillet.

Now, I’ve got some notes and tips coming up below on how to make chicken fiesta. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes

Chicken: Boneless, skinless chicken breasts work great for this recipe, but you could also substitute chicken thighs. Make sure to cut the chicken into small pieces - about ½ inch cubes - so it cooks through evenly and incorporates well with the rice mixture.
Rice: Regular white rice is a must for this recipe. I otherwise almost only eat brown rice, but it just won’t cook through in time.
Taco seasoning: Homemade taco seasoning is my favorite, but you can substitute store-bought as well.
Beans: Black beans are our go-to but you could substitute pinto beans if you prefer. Kidney beans would also work.
Tomatoes: Fire-roasted diced tomatoes add some extra oomph to this dish, but regular diced tomatoes or petite diced tomatoes would be fine too.
Diced green chilies: These are optional, but add great flavor so use ‘em if you got ‘em!
Cheese: We love shredded cheddar cheese (that's what I have here - it's a white cheddar) but you could substitute Monterey Jack, Colby Jack or even Pepper Jack for a little kick. Or use a Mexican blend cheese.

Also, I didn’t include it here, but you could certainly add in some fresh, frozen or canned corn to this dish if you’d like.

Melted cheese on top of a chicken and rice mixture with black beans, tomatoes and peppers in a large deep skillet with sliced green onions sprinkled on top.

Side angle view of cheesy chicken fiesta in a large deep skillet.

Pro tip: Be sure to use a really large, deep skillet so it can hold everything. Also, you’ll need a skillet with a tight fitting lid since it will need to be covered while the rice is cooking.

OK, let’s get ready to eat.

This dish has tons of fun and flavor on its own, but of course, toppings are always a good idea.

Topping Ideas:

Sliced or diced avocado
Guacamole
Salsa or pico de gallo
Fresh chopped cilantro
Greek yogurt or sour cream
Jalapeno slices
Pickled red onions
Hot sauce or sriracha

Feel free to mix and match and load your plate up with your favorites.

A silver serving spoon scooping up chicken fiesta from a large deep skillet.

Now, the idea here is that this is an all-in-one dinner. We’ve got meat, veggies, rice and all kinds of yum mixed together.

So you certainly don’t need anything to go with it.

However, if you want an extra side, this avocado salad would be a terrific pairing. Or try this cucumber, tomato and red onion salad for some freshness.

Last thing, let’s tackle some FAQs and what to do with leftovers.

Cheesy chicken and rice with beans and tomatoes served in a low white bowl with Greek yogurt, avocado slices and forks resting in the bowl.

Recipe FAQs

Can I use rotisserie chicken instead?

Yes! Skip cooking the cubed chicken breasts in the beginning and just add in the rotisserie chicken near the end of the cooking time to warm through.

Can I make this ahead of time?

Yes, you can cook the chicken in advance, sauté the onion and peppers and then store those until ready to continue cooking.
You can also cook the dish and then turn it off and leave it on the stove for up to 20 minutes before serving. (I’ve done this when I just had to run out and pick up a kid.)
You can also make the entire dish in advance and reheat it in individual portions.

How do I store leftover chicken fiesta?

Once cooled, the leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in individual portions in the microwave until hot.

Can I freeze leftovers?

Yes! Let the dish cool, then pack it in a freezer safe ziploc bag or container. Label and date it and freeze for up to 4-5 months.
Let thaw overnight in the refrigerator and then reheat in the microwave until hot.

There you have it!

I have a feeling this chicken dish is going to be a hit in your house!

Enjoy!

XO,

Kathryn

Yield: 4 servings

Chicken Fiesta

This one-pot chicken fiesta is a Mexican style chicken and rice dish with peppers, black beans, diced tomatoes, green chilies and cheese. It’s a flavorful and easy weeknight dinner the whole family will love!

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

1 ½ tablespoons extra-virgin olive oil
1 ½ lbs. boneless, skinless chicken breasts, cut into ½-inch cubes
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 small yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 packet taco seasoning (or 2 ½T homemade)
1 ½ cups low-sodium chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can fire-roasted diced tomatoes
1 (4 oz) can diced green chilies (optional)
1 cup long grain white rice
1 cup shredded cheddar cheese

Instructions

Season the cubed chicken pieces with ¾ teaspoon salt and ¼ teaspoon black pepper.
Heat the oil in a large, deep skillet (with a lid), then add the chicken and sauté for 7-8 minutes, turning occasionally, until cooked through. Remove the chicken to a bowl and keep warm.
To the pan, add the onion and bell peppers and sauté for about 5 minutes, until softened.
Add the taco seasoning and remaining ¼ teaspoon salt and black pepper. Add the broth, black beans, tomatoes, green chilies and rice. Stir well to combine and bring to a boil. Reduce the heat, cover the pan and let simmer on low for 20 minutes.
Add the chicken back in, stir to combine, then top with the shredded cheddar cheese. Cover the pan and continue to cook on low for another 10 minutes.
Serve hot with your favorite toppings and enjoy!

Notes

Chicken: Boneless, skinless chicken breasts work great for this recipe, but you could also substitute chicken thighs. Make sure to cut the chicken into small pieces - about ½ inch cubes - so it cooks through evenly and incorporates well with the rice mixture. You can also sub cooked rotisserie chicken. Skip cooking the chicken in the beginning and add it to the skillet as directed at the end to warm through.

Rice: Regular white rice is a must for this recipe. I otherwise almost only eat brown rice, but it just won’t cook through in time.

Taco seasoning: Homemade taco seasoning is my favorite, but you can substitute store-bought as well.

Beans: Black beans are our go-to but you could substitute pinto beans if you prefer. Kidney beans would also work.

Tomatoes: Fire-roasted diced tomatoes add some extra oomph to this dish, but regular diced tomatoes or petite diced tomatoes would be fine too.

Diced green chilies: These are optional, but add great flavor so use ‘em if you got ‘em!

Cheese: We love shredded cheddar cheese (that's what I have here - it's a white cheddar) but you could substitute Monterey Jack, Colby Jack or even Pepper Jack for a little kick. Or use a Mexican blend cheese.

Corn: Feel free to add some fresh, frozen or canned corn here if you'd like.

Toppings: Sliced or diced avocado, guacamole, salsa or pico de gallo, fresh chopped cilantro, Greek yogurt or sour cream, jalapeno slices, pickled red onions, hot sauce or sriracha, etc.

Leftovers: Once cooled, the leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in individual portions in the microwave until hot. Or freeze for up to 4-5 months. Defrost in the refrigerator overnight and then reheat in the microwave.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 620Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 173mgSodium: 1214mgCarbohydrates: 36gFiber: 7gSugar: 6gProtein: 68g