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cheesy mexican chicken and rice

This Cheesy Mexican Chicken and Rice is a flavorful one-pot meal that brings together tender chicken, fluffy rice, and a blend of spices, all topped with melted cheese. It’s a quick and satisfying dish that the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Mexican
Servings 4 People
Calories 550 kcal

Equipment

  • 1 Large skillet or sauté pan
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula
  • 1 Cheese grater (optional)
  • 1 Oven-safe dish (if baking)

Ingredients
  

  • 2 cups cooked rice
  • 1 pound chicken breast, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn frozen or canned
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • fresh cilantro, for garnish optional

Instructions
 

  • In a large skillet over medium heat, add the olive oil and heat until shimmering.
  • Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
  • Add the diced chicken breast to the skillet, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is cooked through.
  • Stir in the black beans, corn, diced tomatoes (with their juices), taco seasoning, and cumin. Mix well and let it cook for about 5 minutes.
  • Fold in the cooked rice and mix thoroughly. Allow everything to heat through for about an additional 5 minutes.
  • Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the mixture. If you prefer, transfer the mixture to an oven-safe dish and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the cheese is bubbly and golden.
  • Remove from heat and garnish with fresh cilantro if desired.

Notes

For extra creaminess, you can add a can of cream of chicken soup or a bit of sour cream to the mixture.
Feel free to customize the heat by adding jalapeños or hot sauce to taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.