cheesy mexican chicken and rice
This hearty Cheesy Mexican Chicken and Rice dish is a flavorful and filling meal that combines tender chicken, seasoned rice, and melting cheese, making it perfect for a cozy family dinner.
Equipment
- 1 large skillet
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 lid for the skillet optional
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup salsa mild or spicy based on preference
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced bell pepper any color
- to taste salt
- to taste pepper
- fresh cilantro for garnish, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened.
- Cut the chicken breasts into bite-sized pieces and add them to the skillet. Season with salt, pepper, cumin, and chili powder. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in the rice, chicken broth, and salsa. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is done, remove the skillet from the heat. Sprinkle the shredded cheddar cheese over the top of the chicken and rice. Cover and let it sit for about 2-3 minutes, allowing the cheese to melt.
- Garnish with fresh cilantro if desired, and serve hot.
Notes
You can adjust the spice level by choosing a spicier salsa or adding jalapeños.
Feel free to add other vegetables such as corn or black beans for extra flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.