30-Minute Cheesy Mexican Rice Skillet
30-Minute Cheesy Mexican Rice Skillet is an easy Mexican chicken rice casserole that's topped with cheese and comes together in one pot!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 2 cloves garlic minced
- 1 lb. boneless skinless chicken breast*
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- pinch cayenne pepper
- 1 tablespoon tomato paste
- 1 15 ounce can fire roasted diced tomatoes
- 2 cups chicken stock or water*
- 1 cup white rice
- 1 15 ounce can black beans rinsed and drained
- 1 cup fresh or frozen corn thawed slightly if frozen
- 1 cup grated Mexican blend cheese
- 1/4 cup chopped cilantro for serving
- lime wedges for serving
Instructions
- Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and garlic and cook for 3 minutes or until starting to soften.
- While the onion cooks, cut the chicken breast into 1" cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minute more, or until the onion has softened and the chicken has lost most of it's pink color. Add the spices, tomato paste, diced tomatoes and broth or water and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.
- Remove from heat and top with the grated cheese and chopped cilantro. Enjoy!
Notes
- Substitute the chicken breast with ground chicken, turkey, beef or omit and prepare it meatless!
Nutrition
Serving: 1g, Calories: 417kcal, Carbohydrates: 36g, Protein: 37g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Cholesterol: 84mg, Sodium: 632mg, Fiber: 8g, Sugar: 6g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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