Cheesy Mexican Chicken and Rice

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This Cheesy Mexican Chicken and Rice is a flavorful one-pan dish that combines tender chicken, perfectly cooked rice, and a rich, creamy queso sauce. The spices bring a touch of heat, while the melted cheese adds a velvety texture that coats every bite. The salsa gives it a zesty kick, while the fresh cilantro and lime wedges add a burst of freshness.

  1. Ingredients:
    • 2 boneless, skinless chicken breasts, cut into cubes
    • 1 cup long-grain white rice
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 1 cup chicken broth
    • 1 cup salsa (mild or medium)
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin
    • Salt and pepper to taste
    • 1 cup shredded cheddar cheese
    • 1 cup queso blanco (or your favorite cheese dip)
    • Fresh cilantro, chopped (for garnish)
    • Lime wedges (for serving)

Directions:

  1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes, season with salt, pepper, chili powder, and cumin, and cook until browned and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside.
  2. In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
  3. Stir in the rice and cook for 2 minutes, allowing it to lightly toast.
  4. Add the chicken broth and salsa to the skillet. Bring to a boil, then reduce the heat, cover, and let simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
  5. Once the rice is cooked, return the chicken to the skillet and stir in the shredded cheddar cheese and queso blanco. Continue stirring until the cheese is melted and the dish is creamy and cheesy.
  6. Garnish with fresh cilantro and serve with lime wedges for an added burst of flavor.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 490 kcal | Servings: 4 servings

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