If you are craving a comforting, flavor-packed meal that comes together effortlessly, this Cheesy Mexican Chicken and Rice Recipe will quickly become your new favorite go-to. Picture tender chicken pieces seasoned just right, mingling with vibrant cilantro, hearty black beans, sweet Mexicorn, and zesty salsa verde, all cozying up with fluffy rice and a generous blanket of melted Mexican cheese. Every bite bursts with warmth and homestyle goodness that’s perfect for a busy weeknight or casual dinner with loved ones.
Ingredients You’ll Need
The magic behind this Cheesy Mexican Chicken and Rice Recipe lies in its simple, wholesome ingredients that each bring their own special flair. From the spicy kick of taco seasoning to the creamy melt of cheese, every item plays a key role in building layers of deliciousness, texture, and color.
- 1 lb boneless skinless chicken breasts: Tender protein that soaks up seasoning beautifully for a juicy bite.
- 1 Tbsp taco seasoning: Brings bold, savory spices that infuse the chicken with classic Mexican flavor.
- 1 Tbsp olive oil: Helps perfectly brown the chicken and prevent sticking.
- 1 (11-oz) can Mexicorn (drained): Adds natural sweetness and a pop of vibrant yellow for color and crunch.
- 1 (15-oz) can black beans (drained and rinsed): Provides creamy texture, fiber, and a hearty earthiness.
- 2 cups instant white rice: The comforting base that cooks quickly and absorbs all the delicious flavors.
- 2 cups low-sodium chicken broth: Adds moisture and depth without overpowering the other ingredients.
- 1 ½ cups salsa verde: Zesty green salsa that gives the dish its signature tangy, slightly spicy kick.
- 1 cup shredded Mexican cheese blend: Melts to gooey perfection, adding richness and a luscious finish.
- 2 Tbps chopped fresh cilantro: Brightens the dish with fresh herbal notes and a splash of green.
How to Make Cheesy Mexican Chicken and Rice Recipe
Step 1: Prepare and Cook the Chicken
Start by cutting your chicken breasts into bite-sized pieces, which ensures each morsel is easy to eat and gets thoroughly seasoned. Toss the pieces with taco seasoning so every bite has that classic Mexican spice flavor. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Cooking it for 5 to 6 minutes allows the chicken to develop a beautiful golden brown crust while staying juicy inside. Once done, set the chicken aside temporarily.
Step 2: Combine Rice and Vegetables
Now, keep all the flavors going by adding instant rice, low-sodium chicken broth, black beans, Mexicorn, and salsa verde directly into the skillet. Bring this mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low so the rice cooks slowly. This simmering stage takes about 10 to 15 minutes, during which the rice soaks up all the herbal, tangy, and slightly sweet notes, becoming tender and flavorful.
Step 3: Finish and Melt the Cheese
Once the rice is tender and the liquid mostly absorbed, return the browned chicken to the pan. Let everything cook together for another 5 to 10 minutes until the chicken warms through and the flavors harmonize. Season with salt and freshly ground black pepper to taste. For the grand finale, sprinkle a generous cup of shredded Mexican cheese blend over the top. Cover the pan and allow the cheese to melt into a gooey, irresistible layer. Finally, sprinkle with chopped fresh cilantro to add a fresh burst of flavor and color.
How to Serve Cheesy Mexican Chicken and Rice Recipe
Garnishes
To really elevate your presentation and taste, don’t skip fresh garnishes. Chopped cilantro adds brightness and a subtle herbal lift that contrasts beautifully with the rich melted cheese. For an extra touch, you can add a dollop of sour cream or a squeeze of fresh lime juice—these provide a creamy tang or zesty finish that perfectly balances the dish’s warmth.
Side Dishes
While this recipe is a hearty meal on its own, pairing it with crunchy tortilla chips or a simple green salad dressed lightly with lime vinaigrette adds texture and freshness. You could also serve some warmed flour tortillas on the side to scoop up every last bit or accompany with grilled vegetables to add more vibrant colors and nutritious variety.
Creative Ways to Present
If you want to impress at a dinner party or family gathering, consider serving this Cheesy Mexican Chicken and Rice Recipe straight from a cast iron skillet or rustic casserole dish to keep it warm and inviting. For individual servings, assemble in small ramekins or bowls and garnish with avocado slices or pickled jalapeños for a creative twist that dazzles the eyes and the palate alike.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Mexican Chicken and Rice keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making for even tastier meals the next day. Just make sure it’s fully cooled before sealing the container to maintain freshness.
Freezing
This dish also freezes well for up to 2 months. Portion it into freezer-safe containers or heavy-duty bags, press out any excess air, and label them. When you are ready, thaw overnight in the fridge for the best texture before reheating. Keep in mind the cheese might separate slightly, but it still tastes delicious.
Reheating
Reheat leftover Cheesy Mexican Chicken and Rice gently in a skillet over low heat or microwave in short bursts, stirring occasionally to evenly warm the dish without drying it out. Add a splash of chicken broth or water if it looks a bit dry. Top with fresh cilantro or a bit more cheese for that freshly made vibe.
FAQs
Can I use brown rice instead of instant white rice?
Absolutely! Brown rice adds a nuttier flavor and more fiber, but it will require longer cooking time—about 40 to 45 minutes. Adjust the liquid accordingly and cook covered until tender.
Is this recipe spicy?
The dish has a gentle heat thanks to the taco seasoning and salsa verde, but it is not overwhelmingly spicy. You can always adjust the spice level by picking a mild or hot salsa verde or adding fresh jalapeños if you want more kick.
Can I substitute chicken with another protein?
Yes, chicken thighs work wonderfully and offer more juiciness. For a vegetarian option, omit the chicken and double the black beans or add cooked tofu or tempeh for protein.
What is the best cheese to use for this recipe?
A shredded Mexican cheese blend is ideal because it melts smoothly and balances flavors well. Cheddar or Monterey Jack are good individual substitutes if you don’t have a blend handy.
Can I make this recipe gluten-free?
Definitely! All the ingredients used are naturally gluten-free, just double-check your taco seasoning and broth labels to be sure there is no added gluten.
Final Thoughts
This Cheesy Mexican Chicken and Rice Recipe is a true crowd-pleaser that brings warmth, comfort, and vibrant flavors to your table with minimal fuss. It’s perfect for busy days when you want something hearty and satisfying without slaving over the stove. Give it a try—you might find yourself making it again and again for all kinds of occasions!
Print
Cheesy Mexican Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Cheesy Mexican Chicken and Rice is a flavorful one-pan meal featuring tender chicken, seasoned with taco spices, cooked with instant rice, beans, Mexicorn, salsa verde, and topped with melty Mexican cheese and fresh cilantro. Ready in 30 minutes, it’s a quick and satisfying dish perfect for busy weeknights.
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts
- 1 Tbsp taco seasoning
- 1 Tbsp olive oil
Main Ingredients
- 1 (11-oz) can Mexicorn, drained
- 1 (15-oz) can black beans, drained and rinsed
- 2 cups instant white rice
- 2 cups low-sodium chicken broth
- 1 ½ cups salsa verde
Toppings
- 1 cup shredded Mexican cheese blend
- 2 Tbsp chopped fresh cilantro
Instructions
- Prepare and cook chicken: Cut the chicken breasts into bite-sized pieces and season evenly with the taco seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 6 minutes until they turn golden brown and are mostly cooked through. Remove the chicken from the skillet and set aside.
- Cook rice and vegetables: To the same skillet, add the instant white rice, low-sodium chicken broth, black beans, drained Mexicorn, and salsa verde. Stir to combine and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer uncovered for 10 to 15 minutes until the rice is tender and the liquid has been absorbed.
- Combine and melt cheese: Return the cooked chicken to the skillet with the rice mixture, stirring to combine. Cook for an additional 5 to 10 minutes on medium-low heat until the chicken is heated through. Taste and season with salt and black pepper as needed. Remove from heat and sprinkle the shredded Mexican cheese blend over the top. Cover the skillet with a lid and let it stand for a few minutes until the cheese has melted.
- Garnish and serve: Sprinkle the chopped fresh cilantro over the melted cheesy chicken and rice. Serve immediately while hot for a delicious, hearty meal.
Notes
- Using instant rice drastically reduces cooking time compared to regular rice.
- For extra spice, add a pinch of cayenne pepper or chopped jalapeños along with the taco seasoning.
- This dish can be made gluten-free by ensuring the taco seasoning and salsa verde contain no gluten ingredients.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave until warmed through or heat gently on the stovetop with a splash of broth.
