Cheesy Mexican Chicken and Rice
Cheesy Mexican Chicken and Rice is a one pan dinner with tender chicken, flavorful rice, and a crunchy layer of tortilla chips with melty cheese on top!
Equipment
- Deep 12-inch Skillet or Dutch Oven with a Lid
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
Instructions
- Preheat the oven to 425 degrees F.
- Pat chicken dry and place into a bowl. Season with 1 tbsp of taco seasoning blend and kosher salt and toss to coat.
- Drizzle olive oil into a deep 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.
- 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 butter to the pan, once melted add in remaining 1 tbsp of taco seasoning, 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 for 15 -20 minutes, until the rice is cooked but a little liquid is still there - not soupy but just a tiny bit of visible liquid (this prevents drying out in the oven).
- 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 in the oven, uncovered, for 10 minutes, until the cheese is fully melted. Broil for 1-2 minutes and remove from the oven and top with fresh cilantro and extra green onions!
Notes
*if your taco seasoning has salt in it, be careful not to add too much additional salt.
- 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.
Nutrition
Calories: 542kcal, Carbohydrates: 65g, Protein: 24g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 63mg, Sodium: 1194mg, Potassium: 759mg, Fiber: 8g, Sugar: 5g, Vitamin A: 667IU, Vitamin C: 12mg, Calcium: 348mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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