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Cheesy Mexican Chicken And Rice

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
Cook Time 29 minutes
Total Time 45 minutes
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.