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Homemade Cheesy Mexican Chicken And Rice (One Pot!) photo

Cheesy Mexican Chicken And Rice (One Pot!)

One-pot Mexican-style chicken and rice with beans, corn, tomatoes, and melted cheddar for an easy weeknight meal.
Print Recipe Save it
Prep Time 16 minutes
Cook Time 29 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons
  • Wooden Spoon or Spatula

Ingredients
  

  • 1 pound chicken breast cut into 1-inch cubes
  • 6 teaspoons taco seasoning divided
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 1/2 medium onion diced
  • 2 teaspoons garlic minced
  • 2 cups chicken broth low sodium
  • 14.5 ounces diced tomatoes with green chiles canned (Rotel or similar)
  • 1 tablespoon tomato paste
  • 2 cups corn frozen or drained from a can
  • 15.5 ounces black beans canned, drained
  • 1 medium red bell pepper chopped
  • 1 cup long grain white rice
  • 1 medium lime
  • 1 cup cheddar cheese shredded (sharp preferred)

Instructions
 

  • In a large bowl, toss the cubed chicken with 2 teaspoons of the taco seasoning and the 1/2 teaspoon salt until evenly coated.
  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic and cook, stirring, until the onion softens, about 2 minutes.
  • Add the seasoned chicken to the pot and cook, stirring occasionally, until the pieces are mostly cooked through and beginning to brown, about 6–8 minutes.
  • Stir in the chicken broth, diced tomatoes with green chiles, the remaining 4 teaspoons taco seasoning, and the tomato paste until dissolved and combined.
  • Add the rice, corn, drained black beans, and chopped red bell pepper. Stir to combine, then bring the mixture to a boil over high heat.
  • Cover the pot, reduce heat to medium-low to maintain a gentle simmer (edges bubbling but not the center), and cook for 20 minutes.
  • Stir the rice mixture, cover again, and cook on medium for 3–4 more minutes or until most of the liquid is absorbed and the rice is tender.
  • Squeeze the juice of the lime over the dish and stir. Taste and adjust salt if needed.
  • Sprinkle the shredded cheddar over the top, cover, and let sit 1–2 minutes until the cheese melts. Serve warm.

Notes

  • Use low-sodium broth to better control salt level.
  • Rice finishes cooking in the covered pot—avoid removing the lid often.
  • Leftover rice will thicken as it cools.