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Close-up of cheesy Mexican chicken and rice with black beans, corn, and bell peppers in a skillet.
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5 from 7 votes

Mexican Cheesy Chicken and Rice​

This Mexican Cheesy Chicken and Rice is a cozy, one-pan dinner that's packed with bold Tex-Mex flavor! Quick, comforting, and totally satisfying!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: one pan meals
Cuisine: Mexican
Keyword: mexican cheesy chicken and rice, mexican chicken and rice,
Servings: 4
Author: Tatiana

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

Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 503kcal | Carbohydrates: 53g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 824mg | Potassium: 1290mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2003IU | Vitamin C: 111mg | Calcium: 201mg | Iron: 4mg