30 Minute Cheesy Mexican Chicken and Rice
Make this cheesy Mexican chicken and rice recipe in one skillet! This easy Tex-Mex recipe is packed with chicken, rice, beans, and cheese. Perfect for a quick weeknight dinner ready in 30 minutes!
Servings: 6 servings
Calories: 489kcal
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.
Nutrition
Serving: 6servings | Calories: 489kcal | Carbohydrates: 44g | Protein: 36g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 657mg | Potassium: 719mg | Fiber: 5g | Sugar: 5g | Vitamin A: 709IU | Vitamin C: 25mg | Calcium: 256mg | Iron: 3mg
