Cheesy One-Pan Mexican Chicken Rice Recipe

Here’s a recipe to try if your family can’t get enough of tacos but you’re sick to death of them! This deliciously cheesy one pan mexican chicken rice dish comes with all the flavour of tacos, mixed with tomatoes, capsicum and corn, shredded chicken and rice, then topped with melted cheese.

This recipe is suitable for children and isn’t spicy, but you can always amp it up several notches with your favourite hot sauce or chilli powder!

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Difficulty: EASY

I was surprised to find that I had most of the ingredients to make this meal already - just needed to buy a capsicum! — I was surprised to find that I had most of the ingredients to make this meal already – just needed to buy a capsicum!

Ingredients:
1 tablespoon olive oil
400g chicken breast, sliced horizontally into thin steaks
1 small onion, diced
3 cloves of garlic, crushed
1 red capsicum, diced
2 x 400gm tins of diced tomatoes
3 cups chicken stock
400gm tin of corn kernels
½ teaspoon cayenne pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
1½ teaspoons ground coriander
2 teaspoons onion powder
1 teaspoon brown sugar
Salt and pepper to taste
1½ cups white rice
2 cups grated tasty cheese

Method:
1. Heat olive oil over medium high heat in large frying pan and add chicken and cook until slightly browned, then remove to a plate.
2. Add onion and garlic, cook for 1½ minutes until starting to soften, then add the capsicum and cook for a further 2 minutes.
3. Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
4. Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked – about 15 to 18 minutes. Do not stir while it cooks.
5. Shred or roughly chop chicken and stir through rice mixture. Sprinkle with cheese and put the lid back on over low heat for a few minutes until the cheese has melted.
6. Serve, garnished with fresh coriander or parsley if desired.

mexican chicken rice — Just one chicken breast fillet is required for this recipe, making it very economical.

Yum

Cheesy One-Pan Mexican Chicken Rice Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4

Ingredients

1 tablespoon olive oil
400g chicken breast, sliced horizontally into thin steaks
1 small onion, diced
3 cloves of garlic, crushed
1 red capsicum, diced
2 x 400gm tins of diced tomatoes
3 cups chicken stock
400gm tin of corn kernels
½ teaspoon cayenne pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
1½ teaspoons ground coriander
2 teaspoons onion powder
1 teaspoon brown sugar
Salt and pepper to taste
1½ cups white rice
2 cups grated tasty cheese

Instructions

1. Heat olive oil over medium high heat in large frying pan and add chicken and cook until slightly browned, then remove to a plate.
2. Add onion and garlic, cook for 1½ minutes until starting to soften, then add the capsicum and cook for a further 2 minutes.
3. Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
4. Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked – about 15 to 18 minutes. Do not stir while it cooks.
5. Shred or roughly chop chicken and stir through rice mixture. Sprinkle with cheese and put the lid back on over low heat for a few minutes until the cheese has melted.
6. Serve, garnished with fresh coriander or parsley if desired.

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