Cheesy Mexican Chicken and Rice

Tender chicken, fluffy rice, and sweet corn, simmered in an aromatic enchilada sauce that's been scented with chili, cumin, and cilantro. Plus, there's plenty of sharp and melty Mexican cheese to pull everything together.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword chicken and rice, dinner, enchilada sauce, one pot meal, quick and easy

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 467kcal

Author Robin Miller

Equipment

Cast Iron Skillet

Ingredients

1 tablespoon olive oil or vegetable oil
1 pound boneless skinless chicken breasts tenders or thighs, cut into bite-size pieces
2 cups red enchilada sauce or tomato sauce
1 teaspoon chili powder
1 teaspoon dried cilantro
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
2 cups cooked rice
11- ounce can fiesta-style corn corn with red and green bell peppers, drained
1 cup shredded Mexican cheese blend or a blend of cheddar and Monterey jack, divided
Chopped fresh cilantro for serving
Chopped green onions for serving

Instructions

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides.
Add the enchilada (or tomato) sauce, chili powder, cilantro, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes.
Fold in the rice, corn, and cheese and cook for 1 to 2 minutes to heat through and melt the cheese.
Top with cilantro and green onions and serve.

Nutrition