Cheesy Chicken Mexican Rice
I have a very long list of recipes to make over the next year or so and on this week's plan was Mexi-Rice! I didn't have a specific recipe selected though, so looked through a few online and made this version. I've made many iterations of cheesy mexican rice with chicken - it's usually my "kitchen sink" verison if I have random leftovers of proteins or vegetables that make sense with some enchilada sauce or taco seasoning and rice!
This is warm, cheesy, and creamy! It also makes great meal preps. I put about 1 cup servings and will eat with a serving of protein chips at work. It reheats wonderfully. And serving with some tortilla chips and your favorite toppings (salsa, chopped tomatoes, sour cream, taco sauce, etc.) makes it easy to customize and gives you lots of textures!
Cheesy Chicken Mexican Rice
Ingredients
1 TBS olive oil
2 lbs chicken breast, diced
1 medium onion, diced finely
1 TBS minced garlic
1 14-oz can pinto beans, drained and rinsed
1 14-oz can corn, drained
1 4-oz can mushrooms (undrained)
1 14-oz can chicken broth
2 pkgs taco seasoning (I used Ortega Seasoning Mix, Ranch Taco Seasoning)
1 4-oz can green chilies
1 14-oz can petite diced tomatoes
3 1/2 - 4 cups cooked white rice
2 cups shredded cheddar cheese or mexican cheese blend
salt and pepper
Directions
- In a large nonstick skillet, heat the olive oil over medium to medium-high heat, and cook the onions until they begin to caramelize and brown.
- Add in the chicken and cook until mostly cooked through and lightly browned on all sides. Season with salt and pepper.
- Add in all remaining ingredients except the cheese. Stir gently to combine. Bring mixture to a low simmer. Cover and cook about 15 minutes, or until most of the liquid has been absorbed into the rice. Stir ocassionally to prevent sticking.
- Taste, and adjust seasonings if desired. Turn off heat, sprinkle with cheese and cover again until cheese has melted (another few minutes).
- Serve and enjoy!
Recipe adapted from i heart naptime





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