Mexican Chicken and Rice

5 from 3 votes

One-pan Mexican Chicken and Rice, creamy, cheesy, and bursting with flavor! Customize with your favorite toppings and dig in.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Mexican

Keyword: Mexican Chicken and Rice

Servings: servings

Author: Chelsea Lords

Cost: $7.43

Equipment

Large nonstick pan 3-quart, 10-inch, with lid

Ingredients

2 to 3 tablespoons taco seasoning
3/4 pound boneless, skinless chicken breasts cut into bite-sized pieces
2 tablespoons olive oil
4 ounces cream cheese full-fat, softened
1 cup uncooked white rice I recommend Basmati
1/2 cup mild salsa
1/2 cup mild taco sauce see note 1
1-3/4 cups chicken broth
1 (15.25-ounce) can black beans drained and rinsed
1 cup frozen corn
1 cup sharp Cheddar cheese freshly shredded, optional
1 large ripe avocado
Serving suggestions see note 2

US - Metric

Instructions

Pat chicken dry with paper towels and trim fat. Chop into bite-sized pieces. Sprinkle the taco seasoning (add to preference—I like about 2-1/2 tablespoons). Toss gently to coat in the seasoning.
In a large, nonstick pan, add the oil (see note 3). Add the seasoned chicken and cook over medium heat until mostly cooked, about 5–7 minutes.
Meanwhile, cube the cream cheese and soften in the microwave. Add to the chicken. Stir until smooth (it may look greasy at first, but keep stirring until smooth). Once chicken is fully cooked and cream cheese is melted, transfer everything to a plate and cover with foil to keep warm.
Add rice to the empty pan and toast for about 1 minute over medium heat with no liquid. Then add salsa, taco sauce, and chicken broth. Bring to a boil, reduce heat to low or medium-low, and cover. Simmer, stirring occasionally (every 7–8 minutes), until rice is tender, about 15–20 minutes total. Remove from heat, keep covered, and let steam for 3–4 minutes.
If rice cooks too fast, add more broth. If not cooking or too wet, raise heat slightly. It should take about 15–20 minutes to cook. Taste the rice and add salt/pepper if needed.
Once rice is tender, return pan to low heat. Add rinsed and drained beans and frozen corn. Stir to warm through. Add cream cheese-chicken mixture and gently stir. Remove from heat and stir in the Cheddar until melted.
Taste and season with any additional salt and pepper as needed. Add desired toppings (see note 2). Enjoy hot!

Notes

Note 1: Heat level depends on your salsa and taco sauce—use mild if sensitive. For more spice, add green chilies or jalapeños.

Note 2: Optional toppings: green onions or cilantro, chopped cherry tomatoes, chopped sweet peppers, jalapeños, chopped green chilies, and/or lime juice.

Note 3: The pan must be nonstick for the rice to cook without sticking.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition