As a born-and-raised Texan, I've been surrounded by bold, comforting Tex-Mex flavors my whole life, and this Cheesy Mexican Chicken and Rice is a dish that feels like home. Inspired by traditional arroz con pollo, this easy one-pan recipe is loaded with juicy chicken, fluffy rice, hearty black beans, and lots of melty cheese. It reminds me of a Tex-Mex twist on my chicken and orzo bake! YUM!
This is the perfect cheesy 30-minute dinner recipe for busy weeknights, blending classic Mexican-inspired flavors with the simplicity of a one-pot meal, and you can totally pair it with my favorite jalapeno margarita!
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For more Tex-Mex favorites, don't miss my sour cream chicken enchilada casserole, a creamy, cheesy dish that's pure indulgence. And my king ranch chicken casserole recipe is 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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Recipe Highlights
This traditional Mexican rice dish is a one-pan dinner, just like my Jiffy tamale pie, Mexican shrimp and rice, and taco pasta making cleanup a breeze while delivering bold Tex-Mex flavors in every bite. Ready in 30 minutes, it's perfect for busy weeknights when you need something quick and satisfying.
Chicken and rice is the ultimate Tex-Mex comfort food. Each bite delivers tender chicken, fluffy rice soaked in bold spices, 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.
Ingredient Notes
See the recipe card for full information on ingredients and measurements.
- 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.
- Rotel: Diced tomatoes with green chilies add tang and spice, giving the dish its signature Tex-Mex flavor. I suggest using the hot variety for a spicier dish.
- 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 Mexican Chicken and Rice
Step 1: In a large skillet, sauté onions and green 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, use "hot" Rotel, and 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.
More Mexican Chicken Recipes
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30 Minute 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.
Sofia Besondy
A new variation of Mexican chicken rice. It turned out delicious!
JJ
This cheesy Mexican chicken and rice is so easy to make and my family loves it! I like that it's made using only one pan. It's one of our favorite weeknight dinners.