Cheesy Mexican Chicken and Rice

Name: Cheesy Mexican Chicken and Rice
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 lb Boneless Skinless Chicken Thighs; 2 tbsp Taco Seasoning; 1 tsp Kosher Salt (*see notes); 3 tbsp Olive Oil; 1 Red Bell Pepper ((diced)); 1 Yellow Onion ((diced)); 4 cloves Garlic ((diced)); 2 cups Frozen Corn; 2 tbsp Salted Butter; 6 oz Tomato Paste; 1 cup Salsa; 15.5 oz Canned Black Beans ((drained)); 1 1/4 cup Long Grain Rice; 24 oz Modelo ((Corona works too)); 1/2 cup Chicken Broth; 3 cups Tortilla Chips; 2 cups Mexican Blend Cheese

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Cheesy Mexican Chicken and Rice is a one pan meal loaded with tender chicken, hearty black beans, and corn in a fluffy rice topped with a layer of crunchy tortilla chips and gooey cheese! It’s flavor packed recipe that’s super easy to make – ideal for busy weeknights!

For more Mexican recipes, try Slow Cooker Chicken Enchiladas and Shrimp and Steak Fajitas!

cheesy mexican chicken and rice in a large skillet topped with tortilla chips and green onions.

If you’re looking for a cozy, no-fuss dinner that hits all the right notes, cheesy Mexican chicken and rice is it. We’re talking tender bites of chicken, flavorful rice, and a whole lot of melty cheese all coming together in one skillet.

It’s got that zesty, Tex-Mex flavor that tastes like your favorite Mexican restaurant but at home.

The best part? It’s super easy to make and even easier to clean up.

I love topping it with sour cream, hot sauce, avocado crema, and some fresh cilantro to really bring it home. It’s the kind of meal that the whole family will devour in seconds. Basically, your taco tuesday just got a cheesy upgrade!

Why This is the BEST Mexican Rice and Chicken Recipe
Key Ingredients
Recipe Substitutions and Variations
How to make Cheesy Mexican Chicken and Rice
Tips for Success
How to Serve
Recipe FAQs
More Mexican Recipes
Cheesy Mexican Chicken and Rice Recipe

Why This is the BEST Mexican Rice and Chicken Recipe

Big, bold flavor in every bite – Juicy chicken thighs, sautéed aromatics, and and that layer of crunchy tortilla chips and melted cheese on top is everything!
A splash of magic – A bit of Modelo beer and chicken broth infuse the dish with extra flavor that sets it apart other versions.
Easy and crowd-pleasing – It’s a one-pot, no-fuss meal that’s filling and guaranteed to make your kitchen smell amazing.

Key Ingredients

ingredients to make mexican chicken and rice on a tray - rice, black beans, bell pepper, salsa, onions, garlic, corn, chicken thighs, tomato paste, seasonings, tortilla chips, beer, and chicken broth.

(full list of ingredients can be found in the recipe card)

Boneless Skinless Chicken Thighs stay juicy and tender as they cook, soaking up all the seasonings!

Chicken Taco Seasoning Blend is a mix of garlic powder, cumin, chili powder, onion powder, red pepper flakes, coriander, oregano, and smoked paprika. You use your own or a store bought blend if you prefer!

Fresh Cilantro adds a pop of freshness to the finished dish. If you don’t like cilantro, you can use chopped green onions instead.

Tomato paste adds a touch of sweetness, and that signature savory, slightly tangy flavor that gives the rice its classic red color and bold taste.

Modelo (beer) adds a malty, slightly citrusy flavor while chicken broth adds aromatic savory notes.

Frozen Sweet Corn adds pops of sweetness and a little crunch, balancing out the savory spices and giving the dish extra texture and flavor.

Long grain rice like basmati rice, long grain white rice, or jasmine rice. It stays fluffy as it cooks, making it perfect for soaking up all the flavorful broth without turning mushy.

Recipe Substitutions and Variations

If you prefer using boneless skinless chicken breasts, you absolutely can! I just prefer chicken thighs because they’re juicier.
To make this recipe even easier, you can use rotisserie chicken! Just shred it up and add it to the rice before placing into the oven.
Great creative with mix-ins – add sliced black olives, green chiles, pico de gallo, sour cream, etc.

How to make Cheesy Mexican Chicken and Rice

Preheat the oven to 400 degrees F. Pat chicken dry and place into a bowl. Season with taco seasoning blend and kosher salt and toss to coat.

seared chicken thighs in a large skillet.

Drizzle olive oil into a large 12-inch skillet over medium-high heat. Place the chicken into the skillet and cook on both side for 5-7 minutes, ensuring to cook all the way through. Remove from the skillet and set aside.

onion, garlic, red bell pepper, rice, salsa, seasonings, and tomato paste sauteed together in a large skillet.

Add bell pepper and onion to the skillet and cook for 2-3 minutes, until slightly softened. Add in corn and continue to cook for 5 minutes, until the corn is fully thawed. Add bell pepper and onion to the skillet and cook for 2-3 minutes, until slightly softened.

Add butter to the pan, once melted add in tomato paste and rice, mixing everything together. Cook for about 2 minutes, stirring constantly, then pour in the salsa, black beans, modelo beer, and chicken broth. Stir everything together and bring to a boil. Cover with a lid and reduce heat to low. Cook the rice for 15 minutes, leaving a little liquid in the pan to prevent it from drying out in the oven.

cheesy mexican chicken and rice in a large skillet topped with tortillas and chips.

While the rice is cooking, cut the boneless chicken thighs into bite-sized pieces. Remove the lid and place tortilla chips, chicken, and shredded cheese on top. Bake the dish in the oven for 10 minutes, and let the cheese fully melts. Broil for 1-2 minutes and remove from the oven and top with fresh cilantro and extra green onions!

Tips for Success

Use long grain rice – It cooks up fluffy and separate, not mushy, which is perfect for soaking up all the flavor.
Don’t stir while it simmers – Let it cook undisturbed so the rice steams evenly and doesn’t get gummy.
Use a nonstick or enameled skillet – Prevents sticking and scorching, especially with cheese involved.

How to Serve

My favorite way to enjoy this mexican cheesy chicken and rice recipe is with a big bowl of guacamole and a cold basil watermelon margarita on the side! I like to pull the tortilla chips off the top and dunk it in the guac – SO much flavor! To keep things light, serve with a side salad or roasted green beans.

For a heartier meal, serve with my elote pasta salad and mango habanero salsa with taco soup on the side! This is a great recipe to enjoy as is or with the addition of sides and drinks.

Recipe FAQs

What can I use instead of beer?

You can use chicken broth or water instead of beer!

Can I make my own taco seasoning blend?

Yes, I actually encourage it as you can control what’s in your spice blend and adjust it to your liking.

What kind of rice works best?

Any long grain rice will work here – this includes jasmine rice, long grain white rice, basmati rice, and even brown rice. Avoid using instant rice for this recipe as it’ll cook too fast and become mushy.

Can I use leftover chicken or rotisserie chicken in this recipe?

Absolutely! Cook the aromatics and rice and add in the cut up rotisserie chicken before placing into the oven.