Cheesy Mexican Chicken And Rice

When the craving for something warm and comforting hits, I often find myself turning to the deliciously fulfilling Cheesy Mexican Chicken And Rice. This dish has become a staple in my home, especially on busy weeknights when I want to whip up something that feels like a warm hug. It’s one of those recipes that’s perfect for family gatherings or a cozy night in, where the flavors of taco seasoning, juicy chicken, and melted cheddar cheese combine beautifully. I remember the first time I made it; the aromas wafting through the kitchen brought my family running, and it instantly became a favorite. Each bite is filled with flavors that transport you to a sunny fiesta, making it easy to forget about the daily grind.

Cheesy Mexican Chicken And Rice Ingredients

The ingredients for the Cheesy Mexican Chicken And Rice are truly what make this dish a standout. Each element complements the others, creating a symphony of flavors and textures that is both satisfying and delicious. The chicken serves as the main protein source, while the cheddar cheese not only adds creaminess but also a comforting, familiar flavor. Together with the taco seasoning, black beans, and rice, you get a well-rounded meal that’s perfect for any occasion.

• 1 pound chicken breast, cut into one inch cubes – The star of our dish, juicy and tender.
• 6 teaspoons taco seasoning, divided – This brings the authentic Mexican flavor to life!
• ½ teaspoon salt – Enhances the overall taste of the dish.
• 3 tablespoons olive oil – Perfect for sautéing and adding richness.
• ½ medium onion, diced – Adds sweetness and depth of flavor.
• 2 teaspoons minced garlic – A must for that aromatic base.
• 2 cups chicken broth, low sodium – The liquid base that brings everything together.
• 14.5 ounces diced tomatoes with green chilies, canned – A zesty addition that complements the chicken.
• 1 tablespoon tomato paste – Thickens and intensifies the flavor.
• 2 cups corn, frozen or drained from a can – Adds sweetness and a pop of color.
• 15.5 ounces black beans, canned, drained – Provides protein and makes it hearty.
• 1 medium red bell pepper, chopped – Adds crunch and sweetness.
• 1 cup long grain white rice – The base that absorbs all the delicious flavors.
• 1 medium lime – A squeeze at the end brightens the dish.
• 1 cup cheddar cheese, shredded – The melty topping that makes it all come together.

Making This Cheesy Mexican Chicken And Rice

Get ready to dive into the flavorful world of the Cheesy Mexican Chicken And Rice. This recipe is straightforward, making it perfect even for those with limited cooking experience. Just follow these simple steps, and you’ll be enjoying a delicious meal in no time!

1. Start by preparing your ingredients. In a large bowl, combine the cubed chicken, two teaspoons of taco seasoning, and salt. Mix well until every piece of chicken is evenly coated. This step ensures that every bite is packed with flavor.
2. In a large pot, heat the olive oil over medium heat. Once it’s hot, add the onion and garlic. Sauté for about two minutes until the onion is translucent. This aromatic base will set the tone for the entire dish.
3. Add the seasoned chicken to the pot. Stir it well, allowing it to cook until it starts to brown, which should take about six to eight minutes. Ensure there’s no pink left on the outside; the chicken will continue cooking, so it’s okay if it’s slightly pink in the middle.
4. Next, pour in the chicken broth along with the diced tomatoes, remaining four teaspoons of taco seasoning, and tomato paste. Stir gently until everything is well combined and the tomato paste dissolves into the liquid.
5. Now, add the rice, corn, black beans, and red bell pepper to the pot. Stir everything together, ensuring that the seasoning is evenly distributed. Turn the burner to high and bring the mixture to a boil.
6. Once boiling, cover the pot and reduce the heat to medium-low, letting the mixture simmer. You want the edges to bubble gently; this indicates that everything is cooking evenly. Allow it to simmer for about twenty minutes.
7. After twenty minutes, give the pot a good stir, mixing in any liquid that may have settled on top. Cover and let it cook for an additional three to four minutes or until most of the liquid is absorbed.
8. To finish, squeeze the juice of one lime over the entire dish and mix it in. Taste and adjust with additional salt if necessary.
9. Finally, sprinkle the shredded cheddar cheese atop the dish and cover. Let it sit for one to two minutes or until the cheese is melted and gooey. This is the moment you’ve been waiting for!
10. Serve the Cheesy Mexican Chicken And Rice in bowls, or get creative by loading it into tortillas for flavorful burritos. Enjoy!

How to Switch It Up

If you’re looking to customize your Cheesy Mexican Chicken And Rice, here are some fun ideas to switch things up and keep it exciting!

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
• Freezing: This dish freezes well! Just let it cool completely before transferring it to a freezer-safe container. It can last up to three months.
• Variations: Consider swapping in different proteins like shrimp or turkey. For a vegetarian version, use beans or tofu instead of chicken.
• Garnishes: Top your dish with fresh cilantro, diced avocado, or a dollop of sour cream for added flavor and texture.
• Serving Styles: Try serving it in a taco shell or on a bed of fresh greens for a fun twist.

What Goes Well With This Cheesy Mexican Chicken And Rice

When serving Cheesy Mexican Chicken And Rice, there are plenty of delightful pairings to enhance your meal.

• Salads: A fresh garden salad with a light vinaigrette complements the richness of the dish.
• Guacamole: Creamy guacamole adds a delicious contrast and is always a hit!
• Salsa: Fresh or chunky salsa can brighten up the plate and add a zesty kick.
• Chips: Serve with tortilla chips for a satisfying crunch on the side.
• Occasions: This dish is perfect for casual dinners, family gatherings, or even game-day parties!
• Storage Tips: If you have leftovers, make sure to store them in an airtight container and consume within three days for the best quality.

FAQ

Conclusion

The Cheesy Mexican Chicken And Rice is truly a delightful one-pot meal that brings comfort and flavor to your table. It’s a dish that’s not only easy to prepare but also satisfying for the whole family. I encourage you to try making it tonight! You’ll love how the flavors meld together, creating a cozy dish that warms your heart and soul.

Cheesy Mexican Chicken And Rice

The ultimate comfort food, Cheesy Mexican Chicken And Rice is creamy, flavorful, and perfect for weeknight dinners. Packed with tender chicken, zesty taco seasoning, and melted cheese, it’s a dish that will satisfy your cravings. Make it tonight for a delightful meal your family will love!

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Prep Time 16 minutes mins

Cook Time 29 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound chicken breast cut into one inch cubes
• 6 teaspoons taco seasoning divided
• ½ teaspoon salt
• 3 tablespoons olive oil
• ½ medium onion diced
• 2 teaspoons minced garlic
• 2 cups chicken broth low sodium
• 14.5 ounces diced tomatoes with green chilies, canned
• 1 tablespoon tomato paste
• 2 cups corn frozen or drained from a can
• 15.5 ounces black beans canned, drained
• 1 medium red bell pepper chopped
• 1 cup long grain white rice
• 1 medium lime
• 1 cup cheddar cheese shredded

Equipment

• Wooden Spoon
• Mixing Bowl
• Cutting Board
• Large Pot
• Frying Pan
• Chef's Knife
• Saucepan

Method

 

1. Start by preparing your ingredients. In a large bowl, combine the cubed chicken, two teaspoons of taco seasoning, and salt. Mix well until every piece of chicken is evenly coated. This step ensures that every bite is packed with flavor.
2. In a large pot, heat the olive oil over medium heat. Once it's hot, add the onion and garlic. Sauté for about two minutes until the onion is translucent. This aromatic base will set the tone for the entire dish.
3. Add the seasoned chicken to the pot. Stir it well, allowing it to cook until it starts to brown, which should take about six to eight minutes. Ensure there's no pink left on the outside; the chicken will continue cooking, so it's okay if it's slightly pink in the middle.
4. Next, pour in the chicken broth along with the diced tomatoes, remaining four teaspoons of taco seasoning, and tomato paste. Stir gently until everything is well combined and the tomato paste dissolves into the liquid.
5. Now, add the rice, corn, black beans, and red bell pepper to the pot. Stir everything together, ensuring that the seasoning is evenly distributed. Turn the burner to high and bring the mixture to a boil.
6. Once boiling, cover the pot and reduce the heat to medium-low, letting the mixture simmer. You want the edges to bubble gently; this indicates that everything is cooking evenly. Allow it to simmer for about twenty minutes.
7. After twenty minutes, give the pot a good stir, mixing in any liquid that may have settled on top. Cover and let it cook for an additional three to four minutes or until most of the liquid is absorbed.
8. To finish, squeeze the juice of one lime over the entire dish and mix it in. Taste and adjust with additional salt if necessary.
9. Finally, sprinkle the shredded cheddar cheese atop the dish and cover. Let it sit for one to two minutes or until the cheese is melted and gooey. This is the moment you’ve been waiting for!
10. Serve the Cheesy Mexican Chicken And Rice in bowls, or get creative by loading it into tortillas for flavorful burritos. Enjoy!

Notes

When storing leftovers, place them in an airtight container in the refrigerator and consume within three days. This dish also freezes well; let it cool completely before transferring to a freezer-safe container.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.