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
Scale
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.
