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One-Pot Cheesy Mexican Chicken and Rice dish with vibrant colors and cheese

One-Pot Cheesy Mexican Chicken and Rice

A quick and comforting one-pot meal featuring tender chicken, creamy cheeses, and flavorful Mexican spices, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, diced Pre-cooked shredded chicken works perfectly for a quicker option.
  • 1 cup long-grain white rice, rinsed Can substitute with brown rice, increasing cooking time.
  • 1/2 cup cream cheese, softened For a lighter option, substitute with Greek yogurt.
  • 1 cup shredded cheddar cheese You can swap for Monterey Jack or a Mexican blend.
  • 1 medium onion, diced Shallots are a sweeter option.
  • 1 bell pepper, diced Any color works to enhance visual appeal.
  • 2 cloves garlic, minced Jarred minced garlic saves time.
  • 1 cup corn (frozen or fresh) Black beans can be used for added fiber.
  • 2 cups chicken broth Vegetable broth can also be used.
  • 1 can (10 oz) diced tomatoes with green chilies Choose plain diced tomatoes for a milder option.
  • 1 tablespoon taco seasoning Homemade blends help control sodium.
  • Salt and pepper to taste

Method
 

Cooking
  1. In a large pot, heat 1 tablespoon of oil over medium heat.
  2. Add the diced chicken and cook until browned, about 5-7 minutes.
  3. Add the onion, bell pepper, and garlic to the pot, cooking until softened, about 3-4 minutes.
  4. Stir in the rice, taco seasoning, and corn, mixing well.
  5. Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.
  6. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and has absorbed most of the liquid.
  7. Stir in the cream cheese and half of the cheddar cheese until melted and creamy.
  8. Top with the remaining cheddar cheese, cover, and let sit for 5 minutes until melted.

Notes

Serve with tortilla chips, fresh cilantro, or sour cream for added flavor. Store leftovers in an airtight container for up to 3 days. This dish freezes well for up to 3 months.