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
Scale
- 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
Instructions
- Cut the chicken into small, bite-sized chunks, approximately 1-inch each.
- 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.
- Add the minced garlic and taco seasoning to the pan. Cook for an additional 30 seconds until the mixture is fragrant.
- Stir in the chicken broth, black beans, mexicorn, Rotel, and tomato paste. Bring to a boil.
- 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.
- 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.