Mexican Chicken and Rice

Why you'll love it?

• One pot meal
• Quick and easy 30-minute dinner
• Mega-flavorful
• Filling and Satisfying
• Load up on toppings

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• Rice - I prefer to use basmati or jasmine rice.
• Chicken - I like to use thighs for their juicy tenderness, but feel free to use any type of chicken—breast, thigh meat, or tenders.
• Cheese - Mexican blend cheese which includes Montery jack, Cheddar, Asadero and Queso cheeses, melts into the rice, adding more deliciousness. If you don't have it on hand, then equal parts of Monterey jack and cheddar cheeses work well.
• Corn - You can use either frozen or fresh corn kernels. If you're using frozen corn, there's no need to thaw it beforehand.
• Salsa - It brings tons of flavor to the dish. Be sure to choose your favorite salsa for the best taste!
• Lemon - A dash of fresh lemon juice at the end adds a refreshing zing.
• Chicken stock - I prefer using stock with 33% reduced sodium to control the salt level. If you opt for a different stock variety, adjust seasoning according to your taste.
• Cilantro - Chopped fresh cilantro adds a burst of flavor, vibrant color in the instant pot Mexican rice and is a must in all authentic Mexican dishes.
• Taco seasoning - I always love to use my homemade chicken taco seasoning recipe to make a tasty Instapot chicken rice. However, feel free to use your favorite store-bought taco seasoning.

Step 7 - Stir in Mexican blend cheese, cilantro and lemon juice.

While this Mexican chicken and rice is incredibly tasty by itself, adding a few toppings takes it to a whole new level. You can't go wrong with any burrito bowl fixins. Here are some of our favorite topping ideas for the Mexican rice bowl.

• Avocado - Sliced or chopped ripe avocado or guacamole.
• Sauce - Pico de Gallo or more salsa.
• Lettuce: Chopped romaine lettuce is an excellent option because it is crisp and has a mild flavor. However, you can use whatever type of lettuce you like.
• Black beans: It adds addional protein, fiber and heartiness to the dish.
• More cilantro - Makes it look pretty.
• Jalapenos - More heat ain't gonna hurt!
• Sour cream - Adds creaminess and cuts down the heat.

How to store?

Any leftovers may be stored in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Reheat in the microwave with additional cheese on top, until steaming hot .

Tip: If you are meal prepping, then omit the cheese in the recipe. Refrigerate or freeze in individual containers, stir in shredded cheese mixture before heating in the microwave, to make cheesy Mexican rice.

Helpful tips

• Rice - After rinsing in a strainer, allow the rice to sit for a couple of minutes to drain excess water. This step is crucial not only for cleaning the rice but also for reducing excess starch, resulting in a less mushy texture.
• Stock - I used 33% less sodium chicken stock . If using regular sodium or salt free stock, then adjust salt accordingly.
• Salt -The amount of salt needed varies based on the type of stock and salsa you use, as well as your personal taste preferences. Adjust the seasoning accordingly.
• Make it more spicy - Add chopped jalapeños along with the onion and garlic and use a spicy salsa.
• Adjust taco seasoning based on your preference.