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This one-pot Cheesy Mexican Chicken and Rice turns basic items into a tasty family meal that everyone will enjoy. Mix juicy chicken, filling rice, and zesty Mexican spices for a comfy dinner that's super tasty without much work.
I came up with this dish during a hectic time when we needed fast but filling dinners. These days it shows up on our table at least twice monthly, with my kids always asking for that gooey cheese that ties it all together.
Ingredients
- Chicken breast: gives you good protein and gets super soft with this cooking method
- Taco seasoning: adds Mexican taste to every mouthful
- Chicken broth: makes a yummy liquid that flavors your rice perfectly
- Diced tomatoes with green chilies: bring wetness and mild spice that works well with everything else
- Black beans: pack extra protein and fiber plus give it that Mexican feel
- Red bell pepper: adds a touch of sweetness and pretty color to make the dish pop
- Long grain white rice: soaks up all those amazing flavors while staying just the right texture
- Fresh lime juice: adds a zingy freshness that balances the richness
- Sharp cheddar cheese: melts into a tempting topping that pulls everything together
How To Make Cheesy Mexican Chicken And Rice
- Season the chicken:
- Mix your chicken chunks with two teaspoons of taco seasoning and salt in a big bowl. Make sure all pieces get covered evenly so the chicken itself tastes good not just the sauce around it.
- Create the flavor base:
- Warm up olive oil in a big pot over medium heat then toss in onions and garlic. Cook them about two minutes till onions look clear but not brown. This step adds tons of flavor so take your time with it.
- Brown the chicken:
- Put your seasoned chicken in the pot with those onions and garlic. Cook for 6 to 8 minutes and stir often until chicken is mostly done with just a tiny bit of pink inside. The chicken will finish cooking later so don't overdo it now.
- Build the cooking liquid:
- Add chicken broth and dump in tomatoes leftover taco seasoning and tomato paste. Mix well till all seasonings fully dissolve in the liquid. This tasty mix will cook and flavor your rice just right.
- Add remaining ingredients:
- Throw in rice corn black beans and bell pepper mixing everything well. Bring it all to a full boil over high heat to get the rice cooking started.
- Simmer to perfection:
- Turn heat down to medium low cover the pot and let it simmer for 20 minutes. You want gentle bubbles at the edges but calm in the middle. After 20 minutes give it a good stir and cook covered another 3 to 4 minutes till liquid is mostly gone and rice feels soft.
- Finish with brightness and cheese:
- Squeeze fresh lime juice over top and mix it in. Sprinkle with shredded cheese cover and wait a bit till the cheese melts into an amazing gooey layer.
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The taco seasoning really makes this dish special. After trying it many ways I found that putting some spice directly on the chicken and the rest in the cooking liquid creates amazing flavor depth. My family always says they can tell when I'm making this because the smell fills up our whole house.
Serving Suggestions
This flexible dish works great by itself in bowls topped with fresh avocado chunks sour cream and cilantro. For hungrier folks wrap it in big flour tortillas to make filling burritos that'll satisfy anyone's appetite. I often set out bowls of chopped tomatoes sliced jalapeños and extra cheese so everyone can fix their portion just how they want it.
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Storage and Meal Prep
This Cheesy Mexican Chicken and Rice keeps really well in sealed containers in the fridge for up to 4 days. The flavors actually get better so day two might taste even better than when you first made it. If you want to keep it longer put portions in freezer containers without the cheese and freeze up to 3 months. When you're ready to eat it thaw overnight in your fridge warm it up thoroughly and add fresh cheese on top.
Ingredient Substitutions
You can change this recipe based on what you've got at home. Try chicken thighs instead of breast for juicier meat. You can use brown rice instead of white but you'll need to cook it about 15 minutes longer and add another half cup of broth. To make it vegetarian just skip the chicken double up on beans and use veggie broth. You can swap in almost any beans too kidney pinto or even pinto beans work great instead of black beans.
The Mexican Rice Tradition
This dish takes ideas from traditional Mexican arroz con pollo but makes it easier for busy cooks. In real Mexican cooking rice dishes often form the center of family meals giving both fullness and comfort. When you mix rice and beans you get complete protein like in old Mexican cooking where meat was often just for flavor not the main part. My version keeps these traditions but adds extra cheese and simpler cooking steps for today's families.
Frequently Asked Questions
- → How do I make this dish have more heat?
For extra spice, toss in some chopped jalapeños, add an extra dash of chili powder, or stir in a splash of your favorite hot sauce. Adjust to your liking!
- → Can I swap white rice with brown rice?
Definitely! Just remember that brown rice takes longer to cook and needs extra liquid. Follow the instructions on the rice package.
- → What toppings work well with this dish?
Top it off with fresh cilantro, diced avocado, a dollop of sour cream, chopped green onions, or even more melted cheese for extra yum.
- → Can I prepare this meal ahead of time?
Yes, it keeps nicely in the fridge. Just store it in a tight container for up to 3 days and warm it up on the stove or microwave when ready to eat.
- → What can I use instead of chicken?
Turkey, ground beef, or tofu are great swaps. Season them as needed to match the dish’s flavors.
- → Is it possible to freeze any extras?
Yes, let it cool completely, then put it in a freezer-safe container. It’ll keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.