Easy Cheesy Mexican Rice with Chicken is just in time for Cinco de Mayo. It’s an amazing one-pot meal with an incredible blend of flavors and textures. It makes a lot, so be prepared for yummy leftovers!
Ingredients for Easy Cheesy Mexican Rice with Chicken:
I used the following ingredients for this awesome dish: Olive oil, onion, red bell pepper, garlic, chicken, corn, Kosher salt, freshly ground black pepper, cayenne pepper, dried oregano, cumin, chili powder, brown sugar, long-grain rice, chicken broth, tomato paste, Monterey Jack cheese, and Mozzarella cheese. I know that seems like a lot, but it really comes together quickly.
Making the Easy Cheesy Mexican Rice with Chicken:
First, I sautéed the onion and red bell pepper in some olive oil in a large skillet over medium heat for about 5 minutes. Then, I added the garlic, and cooked the mixture for about 30 seconds until the garlic was fragrant. Next, I added the chicken, and continued cooking the mixture until the chicken was no longer pink. This took about 5 minutes. After that, I added the corn and spices, and stirred everything together. I added the rice and again stirred things together. Finally, I added the chicken broth and tomato sauce.
Once I stirred everything together, I brought the mixture to a boil. Then, I covered the skillet, and reduced the heat to medium low.
I simmered the Easy Cheesy Mexican Rice with Chicken for about 20 minutes, until most of the liquid had been absorbed, and the rice was cooked. Then, I finished the dish off with a sprinkling of cheese on the top.
I popped the skillet into a preheated 375° F oven for about 10 minutes until the cheese was bubbly and lightly browned.
Oh my – this was an incredible one-pot meal. It was lightly seasoned with the perfect blend of Mexican spices, and made amazing leftovers. Yum!
- 1 Tablespoon olive oil
- 3/4 cup diced onion (1 medium)
- 1/2 cup diced red bell pepper (1/2 bell pepper)
- 2 cloves garlic minced
- 10 ounces chicken breast cut into 1/4 inch strips (1 1/2 cups)
- 1 cup frozen corn
- 1 1/2 teaspoons Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons light brown sugar
- 1 cup long grain rice, rinsed and drained
- 2 cups low sodium chicken broth
- 16 ounces tomato sauce
- 1 cup (4 ounces) Monterey Jack cheese, shredded
- 1/2 cup (2 ounces) Mozzarella cheese, shredded
Sauté onion and red bell pepper in olive oil in large skillet over medium heat for 5 minutes, or until onion is tender. Add garlic; sauté for 30 seconds or until fragrant.
Add chicken; stir to combine. Cook over medium heat until no longer pink, about 5 minutes. Add corn, salt, pepper, oregano, chili powder, cumin, cayenne pepper, and light brown sugar. Stir to combine.
Add rice, chicken broth, and tomato sauce; stir to combine. Bring to a boil over medium heat. Cover, and reduce the heat to medium low. Simmer for 20 minutes, or until most of the liquid has been absorbed, and the rice is done.
Preheat oven to 375° F.
Sprinkle top with Monterey Jack cheese and Mozzarella cheese. Place in preheated oven for 10 minutes, or until cheese is bubbly and lightly golden brown.
Yield: 6 servings.
Note 1: This produces incredible leftovers.
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