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This Mexican Cheesy Chicken and Rice is one of those magical one-pan meals that delivers BIG flavor with minimal effort. It’s hearty, cheesy, packed with Tex-Mex goodness, and everything cooks together in the same skillet (yes, even the rice!). This one’s perfect for busy weeknights when you want something comforting but don’t feel like babysitting the stove.
Try it once, and you’ll want to keep this recipe in your regular dinner rotation. It’s cozy, kid-approved, and super customizable!
Why you’ll love It
Here’s the deal: this isn’t just chicken and rice. It’s a full-on flavor bomb, thanks to taco seasoning, garlic, and a saucy tomato base. The rice gets cooked in all those flavors, so every bite is totally satisfying. Oh, and did we mention the melty cheese on top? Total game-changer.
Helpful Tips
- Make sure to rinse the rice before adding it to the skillet—it helps keep the texture fluffy and not sticky.
- Stir once or twice while it’s cooking, just to make sure nothing’s sticking to the bottom.
- If you’re short on time, skip the broiler and just cover the pan to melt the cheese. Still delicious!
How to make cheesy chicken and rice
- Start by browning the chicken in a large skillet.
- Add the garlic, bell peppers, jalapeno, and taco seasoning.
- Stir in the rice, tomato puree, broth, black beans, salt, and pepper.
- Simmer covered until the rice is tender.
- Mix in the corn.
- Top with cheese and melt until bubbly and golden.
That’s it—easy, cheesy comfort food in one pan!
Substitutions & Variations
- Use ground turkey or leftover rotisserie chicken instead of cubed chicken breast.
- Skip the beans if you’re not a fan, or throw in some zucchini or mushrooms for more veg.
- Try it with brown rice—just increase the liquid slightly and cook it a bit longer.
What to Serve With It
Honestly, it’s a full meal on its own, but if you’re feeling extra:
- Serve it with a side of guac and tortilla chips
- Add a crisp green salad with lime vinaigrette
- Or a dollop of sour cream or plain Greek yogurt on top!
Leftovers & Storage
This dish keeps really well!
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of broth or water.
- We wouldn’t recommend freezing—it’s rice-based and may get mushy after thawing.
❓FAQs
Crushed tomatoes or even a mild salsa will work in a pinch! Just make sure it’s not too chunky so the rice cooks evenly.
Definitely! It reheats well, so you can make it in advance and warm it up on the stove or in the microwave with a splash of broth.
It has a little kick from the taco seasoning and jalapeno, but it’s family-friendly. Want more heat? Add more jalapenos, a pinch of cayenne, or hot sauce to taste.
More Chicken and Rice Recipes
- Chicken and Rice with Cream of Mushroom Soup
- Oven Baked Chicken and Rice Recipe
- Chicken Spinach Rice (One Pot!)
- Chicken Burrito Casserole
- Chicken Scampi with Garlic Parmesan Rice
If you give this recipe a try, we’d love it if you could leave a rating—your feedback means so much and really helps others find it too! 💛
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Mexican Cheesy Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into cubes
- 5 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeds removed and finely chopped
- 2-3 tablespoons taco seasoning, adjust to taste
- 1 cup long grain rice, rinsed
- 2 cups passata or plain tomato puree
- 2 cups chicken broth
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup canned sweet corn, about 7 oz, drained
- 1 cup shredded cheese, cheddar, Monterey Jack, or a Mexican blend
- Salt and freshly ground black pepper, to taste
Instructions
- Sear the Chicken: Heat the oil in a large, deep skillet or saucepan over medium-high heat. Add the chicken cubes and cook for about 5 minutes, stirring occasionally, until lightly browned on all sides.
- Add Veggies & Seasoning: Stir in the minced garlic, red and green peppers, jalapeno and taco seasoning. Cook for 1–2 more minutes, just until everything is well coated and fragrant.
- Build the Base: Add the rinsed rice, passata (or tomato puree), chicken broth, black beans, and a pinch of salt and pepper. Stir well to combine, then bring everything to a simmer.
- Cook Covered: Reduce the heat to low, cover with a lid, and let it cook for 15–20 minutes, or until the rice is tender and has absorbed most of the liquid. (Check and stir once or twice to make sure it’s not sticking.)
- Add Sweetcorn: Stir in the sweet corn.
- Finish with Cheese: Sprinkle the shredded cheese evenly over the top. Place the pan under a preheated broiler (grill) for about 3-5 minutes, or until the cheese is bubbly and golden. Alternative to Broiler: Sprinkle the cheese evenly over the top of the chicken and rice mixture. Cover the pan with a lid, and let it sit for 5–7 minutes, just until the cheese is melted.
- Top with chopped green onions or fresh cilantro if you like, and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this for dinner last night and my whole family devoured it. Super flavorful, cheesy, and came together in one pan—my kind of meal! Definitely going into our weeknight rotation.
Hi Laura! That makes us so happy to hear! We love a one-pan meal that brings the whole family to the table. Thanks for making it and sharing your kind words 💛
I made this on a weeknight and the whole family cleaned their plates! Super creamy, cheesy, and full of flavor. Total keeper.
Thanks, Laura! We’re so happy your family loved it — one-pan comfort food is the best, right? 😊