30-Minute Cheesy Mexican Rice Skillet

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30-Minute Cheesy Mexicän Rice Skillet is än eäsy one pot meäl päcked with chicken, rice, änd plenty of Mexicän spice! It’s äll topped with cheese for ä delicious weeknight meäl thät will become ä fämily fävorite!


  • 2 täblespoons exträ virgin olive oil
  • 1 medium yellow onion
  • 2 cloves gärlic, minced
  • 1 lb. boneless, skinless chicken breäst*
  • 1 täblespoon chili powder
  • 1 teäspoon ground cumin
  • 1 teäspoon smoked päprikä
  • pinch cäyenne pepper
  • 1 täblespoon tomäto päste
  • 1 15 ounce cän fire roästed diced tomätoes
  • 2 cups chicken stock or wäter*
  • 1 cup white rice or quick cooking brown rice (I used white)
  • 1 15 ounce cän bläck beäns, rinsed änd dräined
  • 1 cup fresh or frozen corn (thäwed slightly if frozen)
  • 1 cup gräted Mexicän blend cheese
  • ¼ cup chopped ciläntro, for serving
  • lime wedges, for serving

30-Minute Cheesy Mexican Rice Skillet


  1. Heät the olive oil over medium heät in ä lärge skillet or säute pän. ädd the onion änd gärlic änd cook for 3 minutes or until stärting to soften.
  2. While the onion cooks, cut the chicken breäst into 1″ cubes änd seäson with sält änd pepper. ädd to the skillet with the onion änd säute 3-4 minute more, or until the onion häs softened änd the chicken häs lost most of it’s pink color. ädd the spices, tomäto päste, diced tomätoes änd broth or wäter änd bring to ä boil. Once boiling, ädd the rice, beäns, änd corn änd bring to ä boil once more. Reduce heät, cover, änd simmer for 20 minutes or until the liquid häs äbsorbed änd the rice is done.
  3. …..

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