Cheesy Mexican Chicken and Rice

This one-pan meal is smoky, cheesy, and ultra-comforting – perfect for a quick weeknight dinner. Chicken, rice, and black beans come together with bold chipotle flavor, and the melted cheese on top makes it irresistibly creamy and delicious. Ready in just 30 minutes!

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A skillet filled with Cheesy Mexican Chicken and Rice, topped with melted cheese, fresh cilantro, and lime wedges, with a squeezed lime half and extra lime slices on the side.

Craving a Mexican-inspired meal for dinner tonight? We’ve got you covered. Some nights, you just need a meal that’s hearty, satisfying, and easy to pull together – and this cheesy Mexican chicken and rice delivers on all fronts. With chicken, chipotle-spiced rice, black beans, sweet corn, and cheese, this dish is the perfect balance of bold flavors and comforting textures. Even better? It all comes together in one skillet in just 30 minutes, making it a go-to for busy weeknights.

I love recipes like this because they’re filling, flavorful, and easy to customize. You can adjust the spice level, swap the protein, or pile on your favorite toppings – think avocado, sour cream, or a handful of crispy tortilla strips.

And if you enjoy one-pan meals that pack a punch, you might also love my Beef Soft Tacos or my Loaded Beef Nachos for another fun twist on Tex-Mex flavors.

Reasons to Love This Recipe

One-Pan. Everything cooks in a single skillet, making cleanup a breeze!
Ready in 30 Minutes. A quick and satisfying meal for busy weeknights.
Bold, Smoky Flavor. Chipotle peppers add a deep, smoky heat, balanced by melty cheese and fresh lime.
Protein-Packed. Chicken, black beans, and cheese make this dish hearty and filling.
Customizable. Easily swap the protein, adjust the spice level, or add toppings like avocado and sour cream.
Perfect for Leftovers. Flavors get even better the next day, making it great for meal prep.

Ingredient Overview

Be sure to check out the full recipe and ingredient list in the recipe card below

Labeled ingredients for Cheesy Mexican Chicken and Rice arranged on a light gray surface, including chicken thighs, basmati rice, black beans, corn, shredded cheddar and Monterey Jack, chipotle peppers, chicken broth, olive oil, lime, and seasonings.

Olive Oil. Used for sautéing the chicken and preventing sticking. You can substitute avocado oil, vegetable oil, or melted butter.
Chicken Thighs or Breasts. The chicken provides the protein base of the dish, adding flavor and texture. Extra-firm tofu can be used as a substitute – press and cube before cooking.
Salt & Black Pepper. Salt and pepper enhance flavor and balances the spices. You can use a salt-free seasoning blend if you’re watching sodium.
Smoked Paprika. Smoked paprika adds a deep, smoky flavor. You can substitute regular paprika plus a pinch of liquid smoke or chili powder.
Cumin. Cumin brings warmth and earthiness to the dish. You can substitute coriander or taco seasoning.
Basmati Rice. Basmati, or any long-grain rice, absorbs the flavors while cooking.
Chicken Broth. Chicken broth adds moisture and enhances flavor. Vegetable broth, beef broth, or water with bouillon can work also.
Chipotle Peppers in Adobo. Provides smoky heat and depth. You can substitute 1 tsp chipotle powder or smoked paprika for a milder option.
Garlic Powder. Garlic powder adds savory depth. You can substitute 2 fresh garlic cloves, minced, or onion powder.
Black Beans. Black beans add protein, fiber, and texture. You can substitute pinto beans, kidney beans, or chickpeas.
Frozen Corn. Corn adds sweetness and texture. Canned corn (drained) or fresh corn kernels will also work.
Shredded Cheddar & Monterey Jack Cheese. Melts beautifully for a creamy finish. You can also use Pepper Jack for a spicier kick or mozzarella for extra gooeyness.
Lime Juice. Brightens the dish and enhances flavor. If you don’t have limes lemon juice or a splash of apple cider vinegar will work.
Fresh Cilantro. Fresh cilantro adds a fresh, herby finish. You can also use green onions, parsley, or omit if you’re not a fan.

Step-By-Step Instructions with Photos

This is a brief overview. Be sure to check out the full recipe and ingredient list in the recipe card below.

Raw boneless, skinless chicken thighs cut into bite-sized pieces on a white cutting board over a wooden surface, prepared for the Cheesy Mexican Chicken and Rice recipe. — Cut the chicken into bite-sized pieces that are roughly the same size.

A white enameled skillet with heated olive oil, ready for cooking the chicken in the Cheesy Mexican Chicken and Rice recipe. — **Step 1:** Heat olive oil in a large skillet over medium-high heat.

Diced chicken thighs seasoned with smoked paprika, cumin, salt, and pepper in a white enameled skillet with heated olive oil, ready to be cooked for the Cheesy Mexican Chicken and Rice recipe. — **Step 2:** Add chicken, salt, pepper, smoked paprika, and cumin. Sear for 3-4 minutes until lightly browned.

Partially cooked seasoned chicken with uncooked basmati rice, garlic powder, and chipotle peppers in a white enameled skillet, as a hand pours chicken broth into the pan for the Cheesy Mexican Chicken and Rice recipe. — **Step 3:** Stir in rice, chicken broth, chipotle peppers, and garlic powder. Bring to a simmer, stir once, then **cover** and cook on medium-low for 15 minutes. If liquid remains, uncover and simmer 1-2 minutes.

Cooked seasoned rice and chicken in a white enameled skillet, topped with black beans and corn, ready to be mixed into the Cheesy Mexican Chicken and Rice recipe. — **Step 4:** Gently stir in black beans and frozen corn.

Cheesy Mexican Chicken and Rice mixture in a white enameled skillet after stirring, with seasoned rice, black beans, corn, and tender chicken evenly combined. — Gently stir until combined.

Cheesy Mexican Chicken and Rice in a white enameled skillet, topped with freshly shredded cheddar and Monterey Jack cheese, ready to be melted. — **Step 5:** Sprinkle cheese evenly on top, cover, and remove from heat. Let sit for 2 minutes to melt.

Tips for Success

Sear the Chicken for Maximum Flavor. Browning the chicken before adding the rice enhances the flavor and locks in juices. Don’t skip this step.
Use the Right Rice. Long-grain white rice works best. We used basmati. If using brown rice, increase the broth and cook time accordingly. Rinse the rice before cooking for a fluffier texture.
Don’t Lift the Lid While Cooking. Keeping the lid on allows the rice to steam properly. Stir only once before covering to prevent sticking.
Check for Excess Liquid. If the rice is still too wet after 15 minutes, uncover and let it simmer for 1-2 minutes until fully absorbed.
Adjust the Spice Level. Chipotle peppers add smoky spice. Use fewer for a milder dish or swap with chipotle powder for a gentler kick.
Melt Cheese Off the Heat. Once you sprinkle the cheese on top, cover the skillet and remove it from heat. This ensures a creamy melt without overcooking the dish.
Finish with Fresh Lime. A squeeze of lime juice just before serving balances the rich, smoky flavors.
Customize with Toppings. Try adding avocado slices, sour cream, diced tomatoes, or a drizzle of hot sauce for extra flavor.

A spoonful of Cheesy Mexican Chicken and Rice being lifted from a skillet, showcasing melted cheese, black beans, corn, and seasoned rice, with fresh cilantro and lime wedges in the background.

Storage and Reheating

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the dish cool completely before sealing to prevent excess moisture buildup.

Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. To prevent the rice from becoming mushy, let it cool completely before freezing.

Reheating from fridge:

Stovetop: Warm in a skillet over medium heat with a splash of broth or water. Stir occasionally until heated through.
Microwave: Place a portion in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each, until warm.
Oven: Reheat in an oven-safe dish at 350 F (177 C), covered with foil, for 15-20 minutes or until heated through.

Reheating from frozen:

Best Method: Thaw in the refrigerator overnight, then reheat using one of the methods above.

Oven Method: Reheat straight from frozen by placing it in a covered oven-safe dish and reheat in the oven at 325 F (160 C) for 25-30 minutes, adding a splash of broth to prevent drying. Stir halfway through for even heating.

Microwave Method: Place a frozen portion in a microwave-safe dish, cover with a damp paper towel, and use the defrost setting (or 50% power) for 3-5 minutes, stirring halfway through. Once mostly thawed, heat at full power in 30-second intervals, stirring in between, until hot. If the rice seems dry, stir in a small splash of broth or water before heating.

Our Favorite

Mexican-Inspired Recipes

Close-up of Cheesy Mexican Chicken and Rice in a skillet, showing melted cheese, black beans, corn, and tender chicken, garnished with fresh cilantro and lime wedges.

Prep Time:10 minutes

Cook Time:20 minutes

Total Time:30 minutes

2 tablespoons olive oil for sautéing
1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces (Note 1)
1 teaspoon salt adjust to taste
½ teaspoon black pepper
1 teaspoon smoked paprika adds depth of flavor
1 teaspoon cumin classic warm, earthy spice
1 cup basmati rice uncooked (Note 2)
2 cups chicken broth Note 3
1-2 chipotle peppers in adobo sauce minced (Note 4) (or 1 tsp chipotle powder for a milder version)
1 teaspoon garlic powder
1 cup canned black beans drained and rinsed (Note 5)
1 cup frozen corn (Note 6)
1 cup shredded cheddar or Monterey Jack cheese (Note 7)
Juice of 1 lime
Fresh cilantro for garnish

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. (Note 8)
Add chicken, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon cumin.Sear for 3-4 minutes until lightly browned. The chicken will finish cooking in the rice later. (Note 9)

1½ lbs boneless, skinless chicken thighs
Stir in 1 cup basmati rice (uncooked), 2 cups chicken broth, 1-2 chipotle peppers in adobo sauce, and 1 teaspoon garlic powder.Bring to a gentle simmer, stir once to prevent sticking, then cover and cook over medium-low heat for 15 minutes without lifting the lid. (Note 10)After 15 minutes, check the rice. If any liquid remains, uncover and simmer for 1-2 minutes until fully absorbed.
Stir in 1 cup canned black beans and 1 cup frozen corn gently. (Note 11)
Sprinkle 1 cup shredded cheddar or Monterey Jack cheese evenly over the top, cover, and remove from heat. Let sit for 2 minutes until melted.
Squeeze fresh lime juice over the dish.Garnish with chopped cilantro and serve warm.

Boneless, skinless chicken thighs will stay extra juicy, but chicken breasts work just as well. Cut into even-sized pieces for even cooking.
Long-grain white rice works best. We used basmati. Avoid instant rice or brown rice, as they require different liquid ratios and cooking times. For fluffier rice, rinse under cold water until the water runs clear, then drain well before adding.
Use low-sodium broth if you prefer to control salt.
One minced chipotle gives medium heat – adjust to taste. Chipotle powder is a milder, smoky alternative.
Draining and rinsing removes excess sodium. If using homemade beans, use about ¾ cup cooked beans.
No need to thaw. It will heat through in the skillet. Canned corn (drained) can be used instead.
Monterey Jack melts smoothly, while cheddar adds a sharper flavor. A mix of both is great!
Use a 12-inch skillet or larger to prevent overcrowding.
Chicken cooking tip: If using thicker chicken pieces, let them cook for an extra minute before adding the rice.
Rice cooking tip: Keep the lid on! Lifting it releases steam and affects cook time. If liquid remains after 15 minutes, let it cook uncovered for a few extra minutes.
Stir gently to avoid breaking the rice.

Servings: 4 servings

Calories: 529kcal

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