4.7 from 21 votes
Cheesy Mexican Chicken And Rice
Enjoy this easy one-pot cheesy Mexican chicken and rice recipe full of tender chicken, gooey cheese, and delicious Mexican rice perfect for a weeknight dinner.
Prep Time
16 mins
Cook Time
29 mins
Total Time
45 mins
Servings:
6
Servings
Calories:
491 kcal
Course:
Dinner
Cuisine:
American
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 garlic minced
- 2 cups chicken broth low sodium
- 14.5 ounces diced tomatoes with green chilies canned Rotel or similar product
- 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 I used sharp cheddar, shredded
Instructions
- Place the cubed chicken, two teaspoons of taco seasoning and the salt into a large bowl. Mix well until the chicken pieces are fully coated.
- In a large pot, heat the olive oil over medium heat. Place the onion and the garlic in the pan, heating and stirring to soften the onions, about two minutes.
- Add the chicken to the onions and stir well. Continue stirring and cooking the chicken until it just begins to brown and there is not more pink on the outside, about 6-8 minutes. Note that the chicken will continue to cook so a tiny bit of pink on the inside is ok.
- Place the chicken broth, tomatoes, four teaspoons of taco seasoning and tomato paste in the pan. Gently stir until the taco seasoning and the tomato paste have dissolved into the liquid.
- Add the rice, corn, black beans, and bell pepper to the pan. Stir the mixture well so the seasoning dissolves into the pan. Turn the burner to high and bring the mixture to a boil. Then cover the pan and bring the heat down to a simmer (medium low) so that the entire edge of the pan is bubbling, but not the center.
- Cook the rice mixture for 20 minutes, then give the rice mixture a good stir so any liquid on top is fully mixed in. Cover and cook on medium for another 3-4 minutes or until the liquid is mostly absorbed.
- Squeeze the juice from one lime over the entire dish and stir. Add more salt to taste if needed.
- Sprinkle shredded cheese over the top and cover. Allow the rice to sit for 1-2 minutes or until the cheese melts, Serve with your favorite garnishes in a bowl, or load into tortillas to make burritos if you prefer. Enjoy!
Cup of Yum
Nutrition Information
Calories
491kcal
(25%)
Carbohydrates
58g
(19%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Cholesterol
69mg
(23%)
Sodium
1019mg
(42%)
Potassium
960mg
(20%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
975IU
(20%)
Vitamin C
44mg
(49%)
Calcium
209mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 491
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 69mg | 23% |
| Sodium | 1019mg | 42% |
| Potassium | 960mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 44mg | 49% |
| Calcium | 209mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.