Cheesy Chicken Fiesta Rice

Description

The Cheesy Chicken Fiesta Rice is a delectable one-pan meal that melds the hearty comfort of cheese and chicken with the vibrant zest of taco seasoning and a medley of vegetables. Perfect for weeknights or whenever you need a satisfying dish, this recipe is both flavorful and easy to prepare, promising to be a hit at any dining table.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs (about 2-3 thighs)
• 1 small onion, finely diced
• 2 cloves garlic
• 1 packet taco seasoning
• 2½ cups chicken broth
• 1 can (15 oz) black beans, drained & rinsed
• 1 can (11 oz) mexicorn, drained
• 1 can (10 oz) Rotel
• 2 tablespoons tomato paste
• 1½ cups long-grain white rice (uncooked)
• 2 cups shredded Monterey Jack cheese

Step-by-step Directions

Step 1

Cut the chicken into small, bite-sized chunks, approximately 1-inch each.

Step 2

In a large skillet pan, heat the olive oil over medium-high. Add the chicken chunks and diced onion, then cook for about 8-10 minutes until the chicken is mostly cooked through and the onions have softened.

Step 3

Add the minced garlic and taco seasoning to the pan. Cook for an additional 30 seconds until the mixture is fragrant.

Step 4

Stir in the chicken broth, black beans, mexicorn, Rotel, and tomato paste. Bring to a boil.

Step 5

Once boiling, incorporate the uncooked rice into the skillet. Reduce the heat to medium-low, cover with a lid, and let it simmer for 15-20 minutes or until the rice is tender and most of the liquid has been absorbed.

Step 6

Sprinkle the shredded Monterey Jack cheese over the cooked rice. Allow it to melt by covering the pan with the lid for a few minutes.

Servings & Preparation Time

This recipe serves approximately 4-6 people. The total preparation time is about 45 minutes, including both preparation and cooking.

Tips for Storage & Reheating

• Storage: Keep leftovers in an airtight container and refrigerate for up to 3-4 days.
• Freezing: This dish can be frozen in airtight containers for up to 1 month. Thaw in the refrigerator before reheating.
• Reheating: Reheat in a microwave or on the stovetop over medium heat until thoroughly warmed. Add a splash of water or chicken broth if the rice seems too dry during reheating.

Conclusion

The Cheesy Chicken Fiesta Rice is not only bursting with flavor but also versatile and easy to prepare, making it a perfect meal for any night of the week. Its combination of tender chicken, creamy cheese, and robust taco flavor packed with colorful vegetables offers a comforting and satisfying dining experience that is sure to delight family and friends alike.

Cheesy Chicken Fiesta Rice

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4-6 servings 1x

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Description

The Cheesy Chicken Fiesta Rice is a delectable one-pan meal that melds the hearty comfort of cheese and chicken with the vibrant zest of taco seasoning and a medley of vegetables. Perfect for weeknights or whenever you need a satisfying dish, this recipe is both flavorful and easy to prepare, promising to be a hit at any dining table.

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Ingredients

Scale 1x2x3x

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs (about 2–3 thighs)
• 1 small onion, finely diced
• 2 cloves garlic
• 1 packet taco seasoning
• 2½ cups chicken broth
• 1 can (15 oz) black beans, drained & rinsed
• 1 can (11 oz) mexicorn, drained
• 1 can (10 oz) Rotel
• 2 tablespoons tomato paste
• 1½ cups long-grain white rice (uncooked)
• 2 cups shredded Monterey Jack cheese

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Instructions

1. Cut the chicken into small, bite-sized chunks, approximately 1-inch each.
2. In a large skillet pan, heat the olive oil over medium-high. Add the chicken chunks and diced onion, then cook for about 8-10 minutes until the chicken is mostly cooked through and the onions have softened.
3. Add the minced garlic and taco seasoning to the pan. Cook for an additional 30 seconds until the mixture is fragrant.
4. Stir in the chicken broth, black beans, mexicorn, Rotel, and tomato paste. Bring to a boil.
5. Once boiling, incorporate the uncooked rice into the skillet. Reduce the heat to medium-low, cover with a lid, and let it simmer for 15-20 minutes or until the rice is tender and most of the liquid has been absorbed.
6. Sprinkle the shredded Monterey Jack cheese over the cooked rice. Allow it to melt by covering the pan with the lid for a few minutes.