If you're a fan of Tex-Mex comfort food, this cheesy Mexican chicken and rice recipe is calling your name! Traditionally known as arroz con pollo, this recipe is loaded with juicy chicken, fluffy rice, and plenty of cheese. It’s a crowd-pleaser and just as easy to make as my chicken and orzo bake! There’s nothing better than a one-pot meal for a quick weeknight dinner.
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If you’re a fan of Tex-Mex recipes, don’t miss my sour cream chicken enchilada casserole, a creamy, cheesy dish that’s pure indulgence. Or try my king ranch chicken casserole recipe, a Southern classic that’s perfect for potlucks. Each recipe is easy, satisfying, and packed with flavor—just like this Mexican chicken cheese and rice!
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About Cheesy Mexican Chicken and Rice
Growing up in Texas, Tex-Mex cuisine has always been a way of life for me. I’ve been enjoying—and perfecting—these bold, flavor-packed dishes for as long as I can remember. Over the years, I’ve honed my own take on this beloved cuisine, blending traditional flavors with creative twists to keep it fresh and exciting.
This cheesy Mexican rice and chicken is the ultimate comfort food. Each bite delivers tender chicken, fluffy rice soaked in bold spices, and bursts of juicy tomatoes, sweet corn, and hearty black beans. The melted cheese on top adds a creamy, savory layer that brings everything together. The fresh lime juice and optional garnishes like avocado and jalapeños add brightness and balance, making each bite perfectly satisfying.
Ingredients
- Chicken thighs: I prefer to cook with chicken thighs as they are less likely to dry out compared to chicken breasts, but feel free to substitute boneless skinless chicken breasts based on your preference and what you have on hand. I cut chicken into bite-sized pieces for easy cooking and eating.
- Jasmine rice: This long grain rice has a light, fluffy texture that soaks up all the delicious flavors of the dish. I also suggest using long-grain white rice or basmati.
- Tomato Paste: Adds a concentrated tomato flavor that enhances the overall richness of the dish.
- Chicken broth: Keeps the rice moist and infuses it with savory goodness.
- Rotel: Diced tomatoes with green chilies add tang and spice, giving the dish its signature Tex-Mex flavor.
- Corn & black beans: Bring sweetness and heartiness while adding pops of color.
- Onion & green bell pepper: The essential base for any Tex-Mex dish, these vegetables provide depth of flavor and color.
- Cheddar cheese or Mexican cheese blend: This melty, gooey queso topping ties all the flavors of this recipe together in cheesy perfection.
- Seasonings: For this dish I use smoked paprika, cumin, oregano, onion powder, and garlic powder. Or, if I have a batch made, I use a tablespoon of my homemade taco seasoning.
How to Make Cheesy Mexican Chicken and Rice
Step 1: In a large skillet, sauté onions and bell peppers until softened. Add garlic and sauté until fragrant.
Step 2: Add diced chicken thighs, seasonings, and salt and black pepper to the pan. Cook on medium high heat until chicken is cooked through.
Step 3: Combine Mexican chicken with rice and tomato paste. Stir and cook for one minute to remove any raw tomato paste flavor.
Step 4: Add chicken broth and Rotel. Bring to a boil then simmer and cover until the rice is cooked through.
Step 5: Once the rice is cooked, stir in the beans, corn, and lime juice.
Step 6: Sprinkle cheese across the top of the skillet. Melt cheese by covering the skillet with a lid for a couple minutes or broiling in the oven.
Expert Tips
Use freshly shredded cheese for the best melt and texture. Pre-shredded cheese may not melt as smoothly due to anti-caking agents.
For added spice, sauté a diced jalapeño along with the onions and bell peppers or add a pinch of cayenne and chili powder.
Garnish this Mexican chicken rice and cheese recipe with fresh cilantro, avocado slices, or salsa for extra flavor and presentation. Occasionally, I serve this dish with flour tortillas or tortilla chips for added texture.
Storage
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth.
Freezer: Let the dish cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
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Cheesy Mexican Chicken and Rice
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Equipment
- Large Skillet
Ingredients
- 2 Tablespoons butter
- 1 onion chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces
- 1 teaspoon EACH: salt, smoked paprika, and cumin
- ½ teaspoon EACH: black pepper, onion powder, garlic powder, and oregano
- 1 cup jasmine rice
- 2 Tablespoons tomato paste
- 2 cups chicken broth
- 10 ounce Rotel
- 1 cup corn drained and rinsed
- 1 cup black beans drained and rinsed
- 1 Tablespoon lime juice freshly squeezed
- 1 ½ cups Cheddar cheese or Mexican cheese blend
- Optional toppings: avocado, cilantro, pickled jalapenos
Instructions
- In a large skillet, melt butter and sauté onions and bell peppers until softened. Add garlic; sauté for 30 seconds or until fragrant.
- Add diced chicken thighs and all the seasonings, stir to combine. Cook on medium high heat until chicken is cooked through. About 5-8 minutes.
- Add rice, stir to combine. Add tomato paste, stir to combine. Cook for 1 minute.
- Add chicken broth and Rotel. Stir to combine. Bring to a boil and then lower the heat to a simmer. Cover and simmer for 15 minutes (according to rice package instructions) until the rice is cooked through.
- Once the rice is cooked, stir in the beans, corn, and lime juice. Warm on low heat for 2-3 minutes.
- Turn off the heat. Add shredded cheese to the top of the dish. Melt cheese by covering with the lid for a couple minutes or broiling in the oven for 1-2 minutes.
Notes
- 1 ½ pound of chicken thighs equal about 4-5 chicken thighs.
- I like to serve this dish with sliced avocado, sour cream, salsa, cilantro, or sliced jalapenos.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth. To freeze, let the dish cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
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