Description
This Mexican Chicken & Rice is a vibrant, one-pot family favorite that is packed with protein, vegetables, and bold flavors. It combines tender chunks of chicken, sweet bell peppers, and hearty black beans in a rich tomato-based rice dish that is finished with a layer of bubbly melted cheese. You will love how the rice absorbs the savory spices and tomato sauce, creating a comforting texture that pairs perfectly with the golden cheesy topping.
Ingredients
- 1 tablespoon sunflower oil (or vegetable/canola oil)
- 1.3 lb chicken breast, cut into bite-sized cubes
- 3 garlic cloves, crushed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon mild chili powder
- 2 teaspoons paprika
- 1 cup uncooked long-grain white rice, rinsed well (200g)
- 2 cups passata or tomato puree (500g / 17.6 oz)
- 2 cups chicken stock (500ml)
- 1 can (15oz) black beans, drained and rinsed
- 1 cup sweet corn, canned or frozen (200g)
- 3/4 cup shredded cheese (mozzarella or cheddar) (75g)
- Salt and black pepper, to taste
- Optional: Fresh chopped cilantro or green onions for garnish
Instructions
Step 1: Sear the Chicken
Heat the sunflower oil in a large saucepan or deep skillet over medium-high heat. Add the cubed chicken breast and stir-fry for 5 minutes, or until the meat is colored on all sides.
Step 2: Add Aromatics and Spices
Add the crushed garlic, diced red bell pepper, diced yellow bell pepper, ground cumin, mild chili powder, and paprika to the pan. Continue to stir for a further 1-2 minutes until the vegetables begin to soften and the chicken is well coated in the fragrant spices.
Step 3: Simmer the Rice
Add the rinsed uncooked rice, passata, chicken stock, drained black beans, and salt and pepper to taste. Stir well to combine everything. Bring the liquid to a simmer, then place a tight-fitting lid on the pan. Cook for 15-20 minutes, or until the rice has absorbed the stock and is fully tender.
Step 4: Add Corn
Remove the lid and stir in the sweet corn. Let the pan heat through on the stove for 4-5 minutes.
Step 5: Melt the Cheese
Sprinkle the shredded cheese (mozzarella or cheddar) evenly over the top of the rice mixture. Place the pan under the grill (broiler) on high heat for about 5 minutes, or until the cheese is melted, bubbly, and slightly golden.
Step 6: Serve
Remove the pan from the grill carefully. Garnish with spring onions or cilantro if desired, and serve immediately while hot.
Notes
Rinsing is Key: Do not skip rinsing the rice before adding it to the pan. Rinsing removes excess surface starch, which ensures the grains remain distinct and fluffy rather than turning into a gummy mush during the simmer.
Pan Safety: Before placing your pan under the grill (broiler), ensure the handles are heat-proof (e.g., cast iron or stainless steel). If your pan has plastic or rubber handles, transfer the mixture to a ceramic baking dish before adding the cheese and grilling.
Leftovers: This dish stores very well. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or broth to loosen the rice up again.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One-Pot / Broiling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 95mg
Keywords: mexican chicken and rice, one pot chicken rice, cheesy chicken skillet, family dinner recipe, easy mexican rice casserole