Craving a comforting and flavorful meal that the whole family will devour? Look no further than this incredibly easy Mexican Cheesy Chicken and Rice recipe! This one-pan wonder is packed with cheesy goodness, tender chicken, and perfectly cooked rice, all simmered together in a vibrant blend of Mexican spices. It's the perfect weeknight dinner solution, requiring minimal cleanup and delivering maximum flavor. Forget complicated recipes and lengthy prep times; this dish is surprisingly quick to assemble and even quicker to disappear.
Imagine a rich, creamy sauce clinging to each grain of rice, coating succulent chicken pieces in a fiesta of flavor. This Mexican Cheesy Chicken and Rice is more than just a meal; it's a culinary experience that's both satisfying and surprisingly simple. Ready to create this delicious dish? Let's dive into the step-by-step instructions to bring this vibrant and satisfying meal to your table.
Tools Needed
- Pan
- Pot
- Measuring spoons
- Spatula
Ingredients
- Chicken breasts: 2-3
- Olive oil
- Salt
- Pepper
- Garlic powder
- Chili powder
- Goya Sazón seasoning
- Rice
- Tomato sauce
- Better Than Bouillon chicken base
- Water
- Evaporated milk: 1 can
- Green chilies
- Velveeta cheese
- Pepper jack cheese: 5 oz
- Refried beans
- Tortillas
- Monterey Jack cheese (optional)
Step-by-Step Instructions
Step 1. Prepare the Chicken and Rice Base
- Cube chicken breasts and cook in a pan over medium-high heat with olive oil, salt, pepper, garlic powder, chili powder, and Goya Sazón seasoning. Set aside.
- In the same pan, add another drizzle of olive oil and toast the rice. Make a well in the center of the rice.
- Add tomato sauce to the well in the rice and cook briefly.
- Add Better Than Bouillon (swirled in water), another packet of seasoning, and water to the rice. Bring to a boil, then simmer covered for 15 minutes.
Step 2. Make the Cheesy Sauce
- For the queso, combine evaporated milk, green chilies, Velveeta, and pepper jack cheese in a pan over medium-low heat. Stir occasionally.
Step 3. Combine and Heat
- After 15 minutes, remove the rice from heat. Open the lid and add the cooked chicken. Cover and let it heat through for another 15 minutes.
- Stir the rice and chicken together. Serve with queso.
Step 4. Optional: Make Quesadillas
- Spread refried beans on a tortilla. Add cheese (Monterey Jack or pepper jack), rice mixture, and queso. Fold in half and cook in a pan until golden brown and the cheese is melted.
Read more: Homemade Chalupas Recipe: Easy & Delicious Mexican Street Food
Tips
- Don't stir the rice once it's simmering to prevent it from becoming mushy.
- Add as much queso as you like!
Nutrition
- Calories: approximately 600-700
- Fat: 30-40gg
- Carbs: 50-60gg
- Protein: 40-50gg
FAQs
1. Can I use different types of cheese?
Absolutely! Monterey Jack, cheddar, or a Mexican blend would all work well. Feel free to experiment!
2. Can I make this recipe in a slow cooker?
Yes! Brown the chicken as directed, then transfer everything to a slow cooker on low for 6-8 hours or high for 3-4 hours. Stir occasionally.
This Mexican Cheesy Chicken and Rice recipe is a guaranteed crowd-pleaser, perfect for busy weeknights or family gatherings. Its simple ingredients and straightforward instructions make it accessible to cooks of all skill levels. Enjoy this delicious and satisfying meal, and don't forget to share it with your loved ones!