Cheesy Mexican Chicken Rice Recipes

CHEESY MEXICAN CHICKEN RECIPE

Steps:

• Heat oven to 375°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Mix soup, 1 cup cheese, milk and seasoning mix until blended; spoon over chicken. Cover.
• Bake 30 min. Top with chips and remaining cheese; bake, uncovered, 10 min. or until chicken is done (165ºF) and cheese is melted. Serve over rice.

CHEESY MEXICAN RICE CASSEROLE

Steps:

• If you need to cook your rice - using white rice place white rice, water, 1 tbsp butter and 1 tbsp Better than Bouillon in water (check package for measurements) and bring to a boil. Simmer with lid on for 20 minutes. Remove from heat for 5 min and fluff.
• Preheat oven to 350
• Spray baking dish with non-stick spray
• Mix together cooked rice, sour cream, jalapenos (no need to drain) and cheese into a baking dish
• If you'd like, top with french fried onions or tortilla strips
• Bake for 20 minutes

EASY CHEESY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
• Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

CHEESY GRILLED MEXICAN CHICKEN

Steps:

• Place chicken breasts in a resealable plastic bag. Set aside about 1/2 cup of the marinade and pour the rest into the bag, covering the chicken.
• Press all the air out of the bag and seal tightly. Marinate for at least an hour (best if overnight in the refrigerator).
• While chicken is marinating, prepare Mexican rice. See recipe link in notes.
• When chicken is finished marinating, remove from bag and discard marinade.
• Grill chicken, brushing on a little remaining marinade (the 1/2 cup that was set aside earlier) every few minutes, until done and internal temp reaches 165-degrees F.
• Heat queso/nacho cheese sauce according to directions on jar.
• Place each chicken breast on about 1/2 cup of rice, top with queso, tomatoes, and cilantro.

MEXICAN CHICKEN & RICE

Steps:

• Place chicken in large skillet sprayed with cooking spray; top with salsa. Pour broth around chicken in skillet. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
• Stir in rice; sprinkle with cheese.
• Simmer, covered, on low heat 5 min.

CHEESY FIESTA RICE

Steps:

• In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute.
• Put grated cauliflower in a clean dishtowel and twist to drain excess liquid.
• Add a splash more oil to skillet if it seems dry, then add drained grated cauliflower and season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes, then add tomato paste and stir until combined. Stir in chicken, black beans, corn, tomatoes, jalapeños, and cilantro.
• Top with cheeses and cover with lid to let melt, 2 minutes.
• Serve with limes.

CHEESY MEXICAN CHICKEN & RICE

Steps:

• Dice onions and cut chicken into bite-sized pieces. In a large skillet, cook in the oil until the chicken is white and fully cooked.
• Chop the bell peppers and tomatoes into bite-sized pieces and place in a large pot. Mix in the chicken, Cheese Whiz, cream of chicken soup, and salt.
• Cook on medium-low, stirring frequently, until mixture is heated through. It's ready to eat as soon as it's hot enough, but you may want to simmer it longer if you prefer less-crunchy pepper pieces.
• Cook the rice. I find that 2 cups of water and 2 cups of rice need about 2-1/2 minutes in my microwave, then 2 or 3 more minutes to sit and steam.
• Serve chicken/cheese mixture over rice. You can break up tortilla chips on top or use them to scoop it up.

CHEESY MEXICAN CHICKEN AND RICE

Steps:

• In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
• Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
• Mix in cheese, leave in crock-pot until melted.
• Serve chicken and rice separately or together.
• Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.

EASY CHEESY MEXICAN RICE WITH CHICKEN

Steps:

• Sauté onion and red bell pepper in olive oil in large skillet over medium heat for 5 minutes, or until onion is tender. Add garlic; sauté for 30 seconds or until fragrant.
• Add chicken; stir to combine. Cook over medium heat until no longer pink, about 5 minutes. Add corn, salt, pepper, oregano, chili powder, cumin, cayenne pepper, and light brown sugar. Stir to combine.
• Add rice, chicken broth, tomato sauce and Rotel tomatoes; stir to combine. Bring to a boil over medium heat. Cover, and reduce the heat to medium low. Simmer for 20 minutes, or until most of the liquid has been absorbed, and the rice is done.
• Preheat oven to 375°F.
• Sprinkle top with Monterey Jack cheese and Mozzarella cheese. Place in preheated oven for 10 minutes, or until cheese is bubbly and lightly golden brown.
• Yield: 6 servings. (See Tip 6)