Cheesy Mexican Chicken and Rice

4.78 from 9 votes

Cheesy Mexican Chicken and Rice

Cheesy Mexican Chicken and Rice. Skillet Mexican chicken with green chilies, tomatoes, Mexican spices, rice, and cheese. An easy 30-minute dinner recipe!

Course: Dinner

Cuisine: Mexican

Keyword: cheesy mexican chicken and rice

Servings:

Author: Modern Honey - www.modernhoney.com

Equipment

12 inch cast iron skillet
10 inch cast iron skillet
non stick skillets
measuring cups and spoons
spatula set

Ingredients

1 Tablespoon Olive or Canola Oil
2 lbs. Chicken Breast (cut into bite-size pieces)
Sprinkle of Salt and Pepper
1/2 cup Onion (finely diced)
2 cloves Garlic (minced)
1 teaspoon Chili Powder
1 teaspoon Cumin Powder
1 teaspoon Dried Oregano
1 cup White Rice
2 cups Chicken Broth
(1) 15-ounce can Diced or Fire-Roasted Tomatoes (with juices)
4 ounce can Green Chilies
2 to 3 cups Monterey Jack, Pepper Jack, or Mexican Cheese B lend
1/4 cup Fresh Cilantro (chopped)
Pickled Jalapenos

Instructions

Heat oil in a large skillet over medium-high heat. Cook chicken breast, cut into bite-size pieces, for about 3 minutes per side. Sprinkle with salt and pepper. Once the chicken is no longer pink, remove from pan and place the chicken plus the juices on a plate. Cover.
Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the rice, chili powder, cumin, and oregano. Stir in the chicken broth, tomatoes (with their juices), and green chilies. Bring to a simmer and return the chicken to the skillet.
Reduce the heat to LOW to allow the rice to cook low and slow. Cover with a lid and cook for at least 20 minutes or until the rice is fully cooked and softened. The rice should have absorbed a lot of the liquid.
Stir in Mexican cheese and fresh cilantro. Top with pickled jalapenos and more cheese, if so desired.

Nutrition