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Cheesy Mexican Chicken and Rice Skillet Mexican chicken with green chilies, tomatoes, Mexican spices, rice, and cheese. An easy 30-minute dinner recipe! www.modernhoney.com #skilletdinner #30minutemeal #30minutedinner #mexicanfood #mexican

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 6
Author Modern Honey - www.modernhoney.com

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

  1. 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. 

  2. 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. 

  3. 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. 

  4. Stir in Mexican cheese and fresh cilantro. Top with pickled jalapenos and more cheese, if so desired.