One Pot Cheesy Mexican Chicken And Rice
This Cheesy Mexican Chicken And Rice is everything to love in a comfort meal. Juicy chicken, aromatic spices, and tender, fluffy brown rice all covered in a delicious layer of melted cheese. All the main nutrients are covered here too. Protein, fibre, whole grains and vegetables all cooked together in one pan.
In This Article
Nutritional Benefits
The combination of ingredients in this recipe not only provide a well-balanced meal, they give us an abundance of nutrients too.
Chicken provides is a complete protein, which means it contains all the essential amino acids needed for good health (1). This makes it an excellent nutrient for muscle maintenance and repair as well as growth and development (2). Chicken also contains B-vitamins as well as minerals like zinc, copper and phosphorous that support energy, muscle function, and overall health (3).
Black beans bring contribute protein and fibre (4), especially resistant starch. Research shows that resistant starch from cooked beans can improve insulin sensitivity and improve gut microbiome health (5). This makes them an excellent inclusion for overall health and can help with managing inflammation (5).
Then there’s the brown rice, which gives us carbohydrates for energy and is rich in other nutrients like antioxidants, fibre, B vitamins, and minerals (6). This is a great ingredient for heart and gut health (7)!
Ingredients – What You’ll Need To Make This Recipe
This dish takes inspiration from the many delicious regional variations of arroz con pollo found in Spain and Latin America. The use of bold spices, chiles, tomatoes, beans and herbs make this version more of a Mexican-inspired meal. And the bite-sized chicken pieces and rice simmering in the rich tomato sauce give them both an abundance of flavour.
- Chicken thighs – the best option for creating perfectly tender chicken. Chicken breast is also fine if preferred though this does get slightly tougher as it cooks.
- Brown basmati rice – Adds a nuttier flavor and chewier texture but is also contributing added nutrients.
- Onion – Adds sweetness and texture.
- Capsicum / Bell peppers – add colour and sweetness to the dish.
- Tomatoes, tomato paste and chicken stock – make a rich broth for the rice to cook in.
- Black Beans – add texture and an earthy flavour, boosting the fibre content of the dish.
- Green peas – Also provides bright colour and bursts of natural sweetness that help to balance the spices.
- Spice mix – Garlic powder, onion powder, cumin, ground coriander, oregano, and chipotle combine to make a Mexican-inspired spice blend for the chicken.
- Fresh Garlic – Adds plenty of pungency and flavour.
- Lime juice – lightens and brightens the overall flavour profile of the dish.
- Cheddar cheese – helps balance the acidity of the tomatoes and adds gooeyness!
While optional, adding a little sour cream, a sprinkle of fresh cilantro, and sliced fresh green chili to the top of the dish before serving adds plenty more colour and flavour.
How To Make This Cheesy Mexican Chicken And Rice
One pan meals make for the best easy dinners and this is no exception. Everything is cooked in French sauté pan or large skillet with the cheese being briefly baked over the top at the end. This is a simple as transferring your pan from the stove top to the broiler/grill for the last 5 minutes.
- Combine olive oil, lime juice, spices, salt and pepper in a medium-sized bowl. Add the chicken pieces and toss to coat. Set aside.
- Heat the remaining olive oil in a large skillet and place it over a medium heat. Brown the chicken for 4-5 minutes then tip into a bowl. Set aside.
- In the same skillet, add the onion and bell pepper and sauté 4-5 minutes until softened.
- Add the garlic, cook 30 seconds then add the rice and remaining spices. Toast for 1–2 minutes.
- Add tomatoes, tomato paste, and chicken stock. Bring to a simmer then reduce the heat and nestle chicken pieces back into the pan. Place the lid on and cook for 25-30 minutes or until rice is tender and all liquid is absorbed.
- Stir in the peas and black beans then sprinkle shredded cheese on top. Cover and let sit for 5 minutes or until the cheese is melted.
- Garnish with several dollops of sour cream, chopped fresh coriander/cilantro and lime wedges.
A skillet with a lid, a French sauté pan, or a Dutch oven will all work well for this dish. If you don’t have a pan with a lid then cover the skillet with aluminium/aluminum foil while it cooks.
Substitutions And Variations
If you want a faster weeknight meal swap the brown rice for white rice. Long grain rice is the best option and will reduce the cooking time from 50 minutes to 35. Rather than simmering for 25 minutes, white rice only needs 15.
Add ½ cup sour cream on top of the rice before topping with cheese. This will melt the sour cream through the dish and produce an extra creamy version. Leave the cheese and sour cream off for a dairy-free version.
Corn is a great swap for the peas for something different. And for a vegetarian version, use an extra can of beans in place of the chicken.
Want to cook this in the oven?
- Preheat the oven to 375°F / 190°C
- Follow the recipe to step five then place the lid on the pan and place it in the oven to cook for 25–30 minutes. Top with cheese then place your pan under the grill/broiler and cook for 2–3 minutes until bubbly.
Tips For Success With This Recipe
Cooking time may vary slightly depending on the heat of your stove. For best results try to keep the heat low as the chicken and rice simmer.
If this cheesy Mexican chicken and rice isn’t cheesy enough for you – add more! I don’t like copious amounts of gooey cheese overpowering all the other gorgeous flavours in this dish, so I’ve kept the cheese to a minimum. However if you’re a cheese lover you can add as much cheese to this dish as you like. tart with one cup and add more if desired.
Storing/Freezing/Make Ahead
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, place the container in the freezer for up to 1 month.
When re-heating thaw in the fridge overnight (if frozen), then add to a pan with a little water and reheat on the stove over a medium heat. Ensure it’s piping hot before you dig in.
FAQ
This can occur if too much liquid is added to the rice or if it’s been stirred to frequently. Leaving the rice undisturbed to absorb all the liquid will produce the best results.
This dish is a wonderfully balanced meal. It’s rich in protein, fibre, and carbohydrates as well as containing plenty of vegetables.
Yes! There is no safety concerns doing this. Everything will cook together perfectly. Dicing the chicken first ensures it cooks quickly too.
More Chicken Recipes
- Cranberry Pecan Chicken Salad
- Pan Seared Chicken Thighs
- Chicken And Vegetable Tagine
- Air Fryer Chicken Cutlets
- Yogurt Marinated Chicken
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
One-Pot Cheesy Mexican Chicken And Rice
Equipment
- 1 French sauté pan or large skillet
Ingredients
- ½ lb chicken thigh (500g – see note 1)
- 1 cup brown basmati rice (see note 2)
- 1 medium red bell pepper / capsicum de-seeded and diced
- 1 medium yellow / brown onion peeled and diced
- 1 tin diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup frozen peas (see note 3)
- ¾ cup chicken stock
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 3 cloves garlic
- 1 tsp salt
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp smoked paprika
- ¼-½ tsp chipotle powder
- Plenty of black pepper
- ¾ cup shredded cheese like cheddar or Monterey jack (see note 4)
Quick Chicken Marinade
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼-½ tsp chipotle powder
- ½ tsp salt
- Plenty of black pepper
Instructions
- Make the quick marinade by combining the olive oil, lime juice, cumin, garlic and onion powders, oregano, smoked paprika, ground coriander, chipotle powder, and salt and pepper in a medium-sized bowl.
- Cut the chicken into a 1-inch/2.5 cm dice and add this to the same bowl. Toss several times to ensure everything is well combined.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Pour in the chicken and any excess marinade. Brown for 4-5 minutes then use a slotted spoon to take it out and place it on a plate. Set aside for now.
- In the same skillet, add the onion and capsicum / bell pepper and sauté 4-5 minutes or until softened.
- Add the garlic, cook 30 seconds or until fragrant then add the rice and remaining spices. Toast for 1–2 minutes to help deepen the flavour.
- Add diced tomatoes, tomato paste, and chicken stock. Bring to a simmer then nestle the chicken pieces back into the pan. Place the lid on and reduce heat to low. Cook for 25-30 minutes or until rice is tender and all liquid is absorbed (if not cook for 5 or so more with the lid off).
- Stir in the peas and black beans then taste and adjust seasoning if needed. Sprinkle shredded cheese on top, put the lift on the pan and let it sit for 5 minutes or until the cheese is melted and the peas are warmed through.
- Garnish with several dollops of sour cream, chopped fresh coriander/cilantro, sliced jalapeno and lime wedges.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY