Mexican Cheese Chicken and Rice is a comforting and hearty dish that combines tender chicken, zesty taco flavors, and creamy cheeses. It’s perfect for busy weeknights or any time you crave a taste of Mexico at home. With just a few ingredients and simple steps, this recipe makes it easy to bring the delicious flavors of Mexican cuisine right to your table.
Why Make This Recipe
This recipe is a must-try for several reasons. First, it is quick and easy to prepare, making it ideal for those busy nights when you don’t have much time to cook. Second, it is a one-pan meal, which means cleanup is a breeze! Finally, the blend of spices, cheese, and chicken creates a wonderfully rich and creamy flavor that is sure to please everyone in your family.
How to Make Mexican Cheese Chicken and Rice
Making Mexican Cheese Chicken and Rice is straightforward. Just follow these simple directions, and you’ll have a delicious meal ready in no time!
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 Tbsp olive oil
- 1 packet (1 oz / 28 g) taco seasoning or 2 Tbsp of your homemade blend
- 1 cup (190 g) long-grain white rice, rinsed
- 1.5 cups (360 ml) low-sodium chicken broth
- 1 cup (100 g) shredded cheddar cheese
- 1 cup (100 g) shredded Monterey Jack or Mexican blend cheese
- 1/2 cup (120 g) queso dip or Velveeta-style cheese sauce
- 1 can (15 oz / 425 g) diced tomatoes & green chilies, drained
- 1/4 cup (60 g) sour cream (optional garnish)
- 2 Tbsp chopped fresh cilantro (optional garnish)
- Salt and pepper, to taste
Directions
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and almost cooked through, about 5-7 minutes.
- Sprinkle taco seasoning over the chicken, stirring to coat and cook for another minute.
- Toss in the rinsed rice, stirring until coated with oil and spices for about 1 minute.
- Add chicken broth and drained tomatoes and chilies; bring to a simmer. Lower the heat, cover, and cook on low for 18-20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat, stir in shredded cheeses and queso dip, cover, and let sit for 3-5 minutes to melt.
- Gently stir until cheesy and creamy. Adjust seasoning if needed.
- Serve warm, topped with sour cream and cilantro if desired.
How to Serve Mexican Cheese Chicken and Rice
Serve this dish warm straight from the skillet! It’s great on its own but you can also pair it with a fresh green salad or tortilla chips for added crunch. The optional toppings of sour cream and cilantro add a nice touch of freshness.
How to Store Mexican Cheese Chicken and Rice
Allow any leftovers to cool completely before storing. Place them in an airtight container, and the dish can be kept in the refrigerator for up to 3 days. To reheat, warm it up in the microwave or on the stovetop with a splash of chicken broth to keep it creamy.
Tips to Make Mexican Cheese Chicken and Rice
- For an extra kick, add some chopped jalapeños or hot sauce.
- You can also customize the recipe by adding your favorite veggies, such as bell peppers or corn, to the mix.
- If you prefer a lighter version, use turkey or lean cuts of chicken and low-fat cheese.
Variation
Feel free to switch up the cheese! You can use pepper jack for a spicier flavor or even add some crumbled queso fresco for authenticity. You can also try brown rice for a healthier option, but you might need to adjust the cooking time and liquid.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking to ensure it cooks evenly.
Can I make this dish ahead of time?
Yes! You can prepare the chicken and rice mixture ahead of time and store it in the refrigerator. Just reheat and add the cheese before serving.
Is this recipe spicy?
The level of spice can be controlled by the type of taco seasoning you use. You can choose a mild variety or adjust the amount to suit your taste!
Leave a Reply