Description
A cozy, cheesy Mexican-inspired casserole that combines tender chicken, melty cheese, and perfectly seasoned rice for a family favorite dinner.
Ingredients
Scale
- 1 lb chicken breast or thighs, diced
- 1 cup long-grain white rice, rinsed
- 1.5 cups chicken broth
- 1 cup diced bell peppers (red or yellow)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1.5 cups shredded cheddar and Monterey Jack cheese
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder (optional, adjust to taste)
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh cilantro or green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until soft and fragrant, about 5 minutes.
- Add garlic and cook for 30 seconds until aromatic.
- Season chicken with salt, pepper, cumin, and smoked paprika. Sear in the skillet until golden brown on all sides. Remove and set aside.
- Add rice to the skillet and toast lightly for 2-3 minutes. Stir in chicken broth, diced tomatoes, and chili powder. Bring to a gentle simmer.
- Return chicken to the skillet and fold into the rice mixture. Cook for 5 minutes to allow flavors to combine.
- Sprinkle cheese evenly over the top and cover the skillet. Bake in the oven for 15 minutes or until cheese is melted and bubbly.
- Remove from oven and let rest 5–10 minutes. Garnish with fresh cilantro or green onions. Serve warm.
Notes
- For a nutty flavor, toast the rice before adding the liquid.
- Use a combination of cheeses for richer melt and flavor.
- Adjust chili powder to taste for kid-friendly or spicier versions.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Oven-Baked / Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4-6
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg