This vibrant and comforting Mexican Chicken Rice and Cheese recipe is a crowd-pleaser, perfect for a weeknight dinner or a casual gathering. It's a delicious blend of tender chicken, fluffy rice, savory spices, and melty cheese, offering a taste of Mexico right on your plate. This recipe is easily customizable to your spice preferences and dietary needs.
What Makes This Recipe Special?
Unlike many one-pot rice dishes, this recipe emphasizes creating layers of flavor. We start by browning the chicken for a rich base, then building the rice with a flavorful broth and a blend of authentic Mexican spices. Finally, the generous topping of cheese adds a delightful creaminess and satisfying texture. This isn't just a quick meal; it's an experience.
Ingredients:
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For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
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For the Rice:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups long-grain rice
- 3 cups chicken broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1/2 cup frozen corn
- 1/4 cup chopped cilantro (optional)
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For the Cheese:
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese (optional)
Instructions:
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Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through (about 6-8 minutes). Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Remove chicken from skillet and set aside.
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Sauté Vegetables: In the same skillet, add 1 tbsp olive oil. Sauté onion until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
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Combine Rice and Broth: Add rice to the skillet and stir to coat with the oil and vegetables. Pour in chicken broth and diced tomatoes (undrained). Stir well to combine.
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Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir in corn and cooked chicken.
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Add Cheese and Cilantro: Remove from heat and stir in cilantro (if using). Top generously with Monterey Jack and cheddar cheese (if using). Cover the skillet for a couple of minutes to allow the cheese to melt completely.
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Serve: Serve immediately and enjoy!
Frequently Asked Questions (FAQs)
Can I use different types of cheese?
Absolutely! This recipe is very versatile. Experiment with other Mexican cheeses like queso fresco, Oaxaca cheese, or asadero cheese. You could even use a blend of your favorites.
What if I don't have chicken broth?
You can substitute chicken broth with vegetable broth or water. However, using chicken broth will enhance the flavor of the dish. You can also use bouillon cubes dissolved in water as a substitute.
Can I make this recipe in a slow cooker?
Yes! Sauté the chicken and vegetables as directed. Then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, or until the rice is cooked through. Stir in the cheese during the last 15 minutes of cooking.
How can I make this spicier?
Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chicken seasoning or to the rice mixture for an extra kick.
Can I add other vegetables?
Yes! Feel free to add other vegetables like bell peppers, zucchini, or black beans to the rice mixture. Add them along with the onion and garlic.
This Mexican Chicken Rice and Cheese recipe is a fantastic base for experimentation. Don't be afraid to adjust the ingredients and spices to create your own unique and delicious version. Enjoy your culinary fiesta!
