Go Back
Mexican Chicken and Rice with Cheese
Print Recipe

Mexican Chicken and Rice with Cheese

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 can 10 oz diced tomatoes with green chilies
  • 1 cup shredded Mexican blend cheese
  • 1 cup queso sauce
  • ¼ cup cilantro chopped
  • Lime wedges optional

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
  • Rub this spice mixture generously over the chicken breasts.
  • In a large, oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear on each side until golden brown, about 3-4 minutes per side. Remove chicken breasts and set aside.
  • In the same skillet, add the rice and stir well to coat with the remaining juices and oil.
  • Pour in the chicken broth and diced tomatoes with green chilies. Stir to combine.
  • Nestle the seared chicken breasts into the rice mixture and bring to a simmer.
  • Cover the skillet and transfer to the preheated oven. Bake for 20-25 minutes or until the chicken is cooked through and the rice is tender.
  • Remove from the oven and sprinkle shredded Mexican blend cheese over the chicken and rice. Return to the oven until the cheese is melted, about 5 minutes.
  • Drizzle queso sauce over the entire dish and garnish with chopped cilantro.
  • Serve hot with lime wedges on the side, if desired.