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