This delicious one-pot Cheesy Mexican Chicken and Rice dish features seasoned chicken thigh and flavorful rice cooked with tomatoes and green chilis topped with melted cheese. Each bite is loaded with cheesy, juicy, yummy goodness.
Mexican Chicken and Rice is a Mexican inspired easy weeknight dinner recipe ready under 35 minutes, using basic kitchen staple ingredients. It’s one of my favorite one-pan meal to feed lots of hungry tummies after a long day!
Looking for more Mexican inspired recipes? Don’t forget to check out these delicious favorites too – Chipotle Chicken Tacos, Crispy Beef Tacos and Chicken Enchilada Casserole.
A One Pot Mexican Cheese Chicken and Rice
I make my Mexican Chicken and Rice recipe whenever I want to get something quick on the table for an easy dinner.
This recipe is inspired by the popular dish Arroz con Pollo, which translates to ‘rice with chicken’ in Spanish. There are many variations of this chicken and rice dish across Latin America, and this is my rendition of it.
I’ve had various arroz con pollo dishes in restaurants, and have since made many Mexican Chicken and Rice variation at home.
After much trial and error, I find myself going back to this version. I basically incorporate seasoned chicken thighs into my beloved Mexican rice recipe that has been a staple in our household for many years, and top it off with lots of cheese.
Get ready to send your taste bud on an adventure as you bite into juicy and flavorful chicken seasoned with Mexican inspired spices, fluffy and flavorful rice filled with intense spices and bites of tomato, and gooey melted cheese.
I love serving Mexican Rice and Chicken for an easy and satisfying meal during busy weeknights. Everything is cooked in one pot, and dinner is then served in just one bowl for a complete and delicious meal.
Minimal prep, minimal cleanup…that’s my kinda dinner! Especially as we head into this busy back-to-school season.
Garnish your Mexican chicken cheese and rice with your favorite toppings such as avocado/guacamole, cilantro, shredded lettuce etc. Top it with some hot sauce for an extra kick. Bulk it up and make it your own!
For more Mexican inspired recipes on the blog, check out some of my other favorites such as Chipotle Chicken Tostadas, Crispy Beef Tacos, Chicken Tortilla Soup and Beef Burrito Bowl.
Kitchen Tools
This Cheesy Mexican Chicken and Rice recipe is cooked on the stovetop, and everything is cooked in in large pot.
I typically use a 3.5 qt braiser (see photographs) to make this recipe. If you do not have a braiser, a Dutch oven larger than 3.5 qt or any a pot with a tight lid works. As long as they are larger than 3.5 qt it should fit all the ingredients this recipe calls for.
Ingredients
Here are the key players that makes this one-pot Mexican chicken and rice the delicious dish that it is:
- Chicken thigh – boneless, skinless work best for this. I prefer thigh over breast it is more juicy and less likely to overcook or dry out. Cube into smaller pieces to sear. You can use chicken breast if you prefer.
- Spices for chicken – I use chili powder, cumin, paprika, salt and pepper but feel free to substitute with taco seasoning or your favorite Mexican inspired spices.
- Garlic – use fresh garlic for best flavor. This is used to season and bring a lot of flavor to the rice.
- Basmati rice – this is a fluffy long grain rice with incredible aroma. You can use other long-grain rice, such as jasmine rice.
- Onion – I use yellow, sweet or white onions for this. Finely diced them. They will be cooked until soften and serve as an aromatic to the rice.
- Diced tomatoes – I use canned diced tomatoes. You can totally dice fresh tomatoes but canned tomatoes is so convenient and works totally fine for this cheesy Mexican chicken and rice.
- Green chilis – these comes in a small can typically around 4oz. It adds a bit of spice to the chicken and rice but definitely won’t make it super spicy.
- Chicken broth – use a good quality chicken broth!
- Chicken Bouillon – this will really bump up the flavor profile of your rice. I typically use Better Than Bouillon Chicken Base, but any bouillon will do
- Cheese – any shredded Mexican mix cheese works, but I like shredded Monterey Jack cheese. If you like your Mexican chicken and rice really cheesy, add more cheese! It’ll be yummy!
- Cilantro – use as garnish and to add some additional freshness and seasoning to the rice at the end.
How to make Mexican Chicken and Rice
Let’s take a look at how EASY this one-dish Mexican Chicken Cheese and Rice comes together!
Step 1: Saute chicken
First, cube chicken and toss with the spices to coat them. You can let them sit for a while for the flavors to really get into the chicken, but most of the time, I just cook them right away and they taste great.
Saute chicken in a braiser or Dutch oven. When chicken is cooked, remove from braiser.
Step 2: Saute garlic and onion
In the same braiser, add cooking oil if needed and bring onions and garlic to skillet, saute until onions are soft (about 2-3 minutes)
Step 3: Add rice and other ingredients
Add rice and diced tomatoes, and green chilis.
Give the rice and the mixtures a good stir to combine, and then add Better than Bouillon Chicken Base and chicken stock. Give everything a stir and bring to boil.
Add the cooked chicken back into the braiser.
Lower heat to low and let it cook for 18-20 minutes covered or until rice is soft.
Once the rice is completely cook, top with a thick layer of shredded cheese and garnish with cilantro.
Ahhh…isn’t this a lovely sight?
Cheesy Mexican Chicken and Rice…where juicy and flavorful chicken pieces are incorporated into fluffy Mexican rice with a tomato base, then topped with melted cheese.
This thing is cozy, delicious, and I am a big, big fan.
Serve this into a bowl, and let everyone customize their own bowl with their favorite toppings.
Some of my favorite toppings for Mexican chicken and rice include:
- salsa – if you like a fruity salsa, try this Pineapple Mango Salsa!
- avocado or guacamole – if you are looking for a shortcut version of, simply mash the avocado and add a pinch of salt and lime juice.
- shredded lettuce
- sour cream
- more cheese!
- queso
- fresh lime – juice some lime onto the rice for some tangy flavors!
My tummy is rumbling and craving for some delicious Mexican chicken and rice after writing about it and staring at these photographs….
So run don’t walk and make this today! It also reheats beautifully and makes the best leftovers!
Tips and Tricks
- Marinate Chicken: For more flavorful chicken, marinate it in the seasoning mix a few hours before cooking. This is not necessary but does make the chicken even more flavorful!
- Spice It Up: Adjust the spice level by adding more or less chili powder or incorporating cayenne pepper into the seasoning for the chicken for a spicy touch.
- Cheese Choice: Experiment with different cheeses like mild cheddar or queso fresco for varied tastes.
- Add Veggies: Sneak in more nutrients by adding bell peppers or corn to the rice for an extra crunch.
- Cover to Cook: When cooking the rice, make sure a tight lid is on it. The steam created by sealing the pot helps cook the rice. Avoid opening the lid before the rice is done.
- Add Salt to Taste: At the end, taste rice before serving and add more salt to open up the flavors if needed.
Frequently Asked Questions
Yes, chicken breast can be used, but chicken thigh is typically more tender and flavorful.
Avoid overcooking rice. Also make sure to not add more water than it is called for.
Make sure to cover rice with a tight lid when it is cooking. The lid will trap the steam to help the rice cook. Rice will take longer to cook and/or will be dry if a lid is not used.
This typically happens because heat was turned up too high. Make sure to lower heat to medium low (or ‘low’ for some stove top) when covering and cooking the rice. Rice needs to be cooked low and slow to avoid burning at the bottom of the pot.
Absolutely, homemade broth can enhance the dish’s flavor and reduce sodium.
Yes, Mexican chicken and rice freezes well. Store in an airtight container and freeze for up to 2 months.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Delicious One-Pot/ One-Pan Dinners
- Skillet Chicken and Potato
- Greek Lemon Chicken and Potatoes
- One Pot Chicken and Orzo
- Sheet Pan Chicken Thighs and Veggies
- Chili Mac and Cheese
- Navy Bean and Ham Soup
Mexican Chicken and Rice
Equipment
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp salt plus more to taste at the end
- ½ tsp pepper
- 4-5 cloves garlic minced
- ½ medium/large onion diced
- 2 cups basmati rice or other long grain rice
- 28 oz diced tomatoes
- 4 oz green chilis
- 2 cups chicken broth
- 1 tbsp better than bouillon chicken base
- 1-2 cups monterey jack cheese shredded
- 2 tbsp cilantro chopped, for garnish
- cooking oil
Instructions
- Cut chicken thighs into one inch cubes.
- Toss cubed chicken in chili powder, cumin, paprika, salt, and pepper.
- Heat a braiser or dutch oven over medium heat. Once warm, drizzle with cooking oil. Add the diced chicken thighs.
- Cook thighs until fully cooked through. Once cooked, remove and set aside.
- Using the same pot/braiser, add more cooking oil if needed, heat oil, and saute the garlic and onion until the onions are soft (2-3 minutes).
- Add the basmati rice and saute.
- Add the diced tomatoes and green chilis. Stir to combine.
- Add bouillon and chicken broth, stir and bring to a boil. Return the chicken thighs to the pan.
- Lower to medium low heat. Cover and cook 18-20 minutes or until the rice is soft. Remove from heat. Add more salt to open up the flavors if needed.
- Sprinkle the shredded cheese over the top. Cover for 30 seconds and allow to melt.
- Top with cilantro.
- Serve and enjoy!
I made this for dinner last night and it was so delicious! I increased the spice a bit just because we like more spice. I marinated the chicken in the spices for about half an hour and it was so tender. This is definitely going to be a regular menu item.
Hi Sandra, thank you so much for sharing how it went and I’m so glad you enjoyed this recipe!
I don’t know what I did wrong! I used the exact measurements but my rice ran out of liquid. So I added some water and tomato paste to help it soften. I double checked and the heat was on low/medium-low. Any suggestions? I would love to make this again!!!
There are so many variables (type of heat/rice, pot/skillet used, how tight the lids are etc). I would say when you make it again, add more water and tomato paste to start with, might even try doing slightly lower heat so that it will cook slower. Hope that helps! Do let me know what ends up working for you!