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A skillet filled with Cheesy Mexican Chicken and Rice, topped with melted cheese, black beans, corn, fresh cilantro, and lime wedges, set on a rustic wooden surface.

Cheesy Mexican Chicken and Rice Recipe

This one-pan meal is smoky, cheesy, and ultra-comforting - perfect for a quick weeknight dinner. Chicken, rice, and black beans come together with bold chipotle flavor, and the melted cheese on top makes it irresistibly creamy and delicious. Ready in just 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 529kcal
Author: Sandra

Ingredients

  • 2 tablespoons olive oil for sautéing
  • 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces (Note 1)
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika adds depth of flavor
  • 1 teaspoon cumin classic warm, earthy spice
  • 1 cup basmati rice uncooked (Note 2)
  • 2 cups chicken broth Note 3
  • 1-2 chipotle peppers in adobo sauce minced (Note 4) (or 1 tsp chipotle powder for a milder version)
  • 1 teaspoon garlic powder
  • 1 cup canned black beans drained and rinsed (Note 5)
  • 1 cup frozen corn (Note 6)
  • 1 cup shredded cheddar or Monterey Jack cheese (Note 7)
  • Juice of 1 lime
  • Fresh cilantro for garnish

Instructions

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. (Note 8)
  • Add chicken, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon cumin.
    Sear for 3-4 minutes until lightly browned. The chicken will finish cooking in the rice later. (Note 9)
    1½ lbs boneless, skinless chicken thighs
  • Stir in 1 cup basmati rice (uncooked), 2 cups chicken broth, 1-2 chipotle peppers in adobo sauce, and 1 teaspoon garlic powder.
    Bring to a gentle simmer, stir once to prevent sticking, then cover and cook over medium-low heat for 15 minutes without lifting the lid. (Note 10)
    After 15 minutes, check the rice. If any liquid remains, uncover and simmer for 1-2 minutes until fully absorbed.
  • Stir in 1 cup canned black beans and 1 cup frozen corn gently. (Note 11)
  • Sprinkle 1 cup shredded cheddar or Monterey Jack cheese evenly over the top, cover, and remove from heat. Let sit for 2 minutes until melted.
  • Squeeze fresh lime juice over the dish.
    Garnish with chopped cilantro and serve warm.

Notes

  1. Boneless, skinless chicken thighs will stay extra juicy, but chicken breasts work just as well. Cut into even-sized pieces for even cooking.
  2. Long-grain white rice works best. We used basmati. Avoid instant rice or brown rice, as they require different liquid ratios and cooking times. For fluffier rice, rinse under cold water until the water runs clear, then drain well before adding.
  3. Use low-sodium broth if you prefer to control salt.
  4. One minced chipotle gives medium heat - adjust to taste. Chipotle powder is a milder, smoky alternative.
  5. Draining and rinsing removes excess sodium. If using homemade beans, use about ¾ cup cooked beans.
  6. No need to thaw. It will heat through in the skillet. Canned corn (drained) can be used instead.
  7. Monterey Jack melts smoothly, while cheddar adds a sharper flavor. A mix of both is great!
  8. Use a 12-inch skillet or larger to prevent overcrowding.
    Chicken cooking tip: If using thicker chicken pieces, let them cook for an extra minute before adding the rice.
  9. Rice cooking tip: Keep the lid on! Lifting it releases steam and affects cook time. If liquid remains after 15 minutes, let it cook uncovered for a few extra minutes.
  10. Stir gently to avoid breaking the rice.

Nutrition

Calories: 529kcal | Carbohydrates: 56g | Protein: 41g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 1340mg | Potassium: 778mg | Fiber: 5g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 4mg