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    Home » Recipes » Rice

    Mexican Chicken and Rice

    Published: May 18, 2024 · Modified: Mar 20, 2025 by Maria Doss · This post may contain affiliate links · 3 Comments

    pinterest image.

    One pot Mexican Chicken and Rice is the perfect weeknight meal that’s bursting with flavor and ready in under 30 minutes. The rice soaks up all the chicken juices as it cooks, making every bite tasty!

    Jump to Recipe
    cooked chicken and rice in a white bowl topped with green peppers and avocado.

    This is one of the easiest and tastiest instant pot dinners you’ll make and there’s minimal cleanup because it all comes together in the pressure cooker!

    This instant pot rice dish is packed with spice, cheese, and flavor. Making a chicken and rice casserole in your Instapot is simple. Once you've prepped the ingredients, it mostly cooks itself and turns out perfect every time.

    Jump to:
    • Why you'll love it?
    • Ingredients
    • How to make?
    • How to serve?
    • How to store?
    • Helpful tips
    • More easy weeknight dinners
    • 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.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    chopped onion cooking in an instant pot.
    Step 1 - Heat oil in instant pot. Saute chopped onion and garlic.
    chopped chicken along with spices in an instant pot.
    Step 2 - Add diced chicken thighs and taco seasoning.

    chicken chunks cooking in an instant pot.
    Step 3 - Cook, stirring occasionally for 2 to 3 minutes.
    corn, raw rice along with red broth in an instant pot.
    Step 4 - Add rice, corn and stock.
    corn, raw rice and chicken along with red broth in an instant pot.
    Step 5 - Stir in salsa and salt.

    a closed instant pot.
    Step 6 - Cook for 3 minutes and then in warm mode for 10 minutes.

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    cooked chicken and rice in an instant pot.

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

    How to serve?


    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! Be sure to check out my favorite collection of spicy dinner recipes for more inspiration.
    • 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.
    cooked chicken and rice in a white bowl topped with green peppers and avocado.

    More easy weeknight dinners

    • the inside shot of a half eaten chicken burger
      Baked Chicken Burger
    • a spatula full of shrimp fried rice above an instant pot.
      Instant Pot Shrimp Fried Rice
    • Chickpea Lettuce wraps
    • white alfredo pasta in a white plate along with a black fork.
      Instant Pot Alfredo Pasta
    cooked chicken and rice in a white bowl topped with green peppers and avocado.

    Mexican Chicken and Rice

    Cheesy Instant Pot Mexican Chicken and Rice is a family dinner favorite that is chock-full of flavor! A tasty dish that is comforting and customizable with delicious toppings.
    4.5 from 13 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 7 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 524kcal
    Author: Maria Doss

    Equipment

    • instant pot

    Ingredients

    • 2 tablespoons vegetable oil
    • ½ cup chopped onion
    • 2 garlic cloves, minced
    • 4 to 5 boneless skinless chicken thighs cut into bite size chunks
    • 1 ½ tablespoons taco seasoning Click link for my favorite recipe

    Group-1

    • 1 cup Basmati rice rinsed and drained
    • 1 cup corn frozen or fresh
    • 1 cup chicken stock I used 33% reduced sodium
    • ½ cup salsa
    • ½ teaspoon salt or to taste

    Group-2

    • 1 cup Mexican cheese blend more for topping
    • ¾ cup chopped cilantro
    • 1 tablespoon lemon juice
    Prevent your screen from going dark

    Instructions

    • Heat instant pot to saute. When hot, add oil followed by chopped onions and garlic. Saute for 2 to 3 minutes.
    • Add chicken, taco seasoning and give a good stir. Continue cooking for 3 to 4 minutes, stirring occasionally.
      Tip: Don't skip this step! Cooking the spices and chicken in oil develops tons of flavor.
    • Press cancel and add all group-1 ingredients. Mix well, close and lock lid, making sure that the valve is set to seal.
    • Pressure cook at high pressure for 3 minutes, then natural release for 10 minutes.
    • Turn knob to venting position to release the remaining pressure. Open lid and gently stir in group-2 ingredients.
    • Sprinkle more cheese on top (use as much or as little as you like), close lid and let rest for 2 to 4 minutes for the cheese to melt.
    • Spoon into serving bowls, load up on your favorite toppings and enjoy!
      Topping ideas - Avocado, cilantro, sour cream, pico de gallo, salsa, sliced jalapenos or cilantro.

    Notes

    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.

    Nutrition

    Serving: 1 Serving | Calories: 524kcal | Carbohydrates: 54g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 988mg | Potassium: 642mg | Fiber: 3g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 7mg | Calcium: 367mg | Iron: 2mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Reader Interactions

    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      August 11, 2020 at 6:41 pm

      Sounds yummy and perfect for a weeknight family meal! Yum!!

      Reply
    2. T

      March 28, 2025 at 1:34 am

      1 star
      big step left out after adding the 2nd list of ingredients.... no mention of how long to cook when rice is added. also, not enough liquid for one cup of rice.
      it was a miss over here tonight.

      Reply
      • Maria Doss

        March 28, 2025 at 2:34 am

        Hi, Step 4 mentions, "Pressure cook on high for 3 minutes, then allow for a 10-minute natural release." We're really sorry the recipe didn’t work for you! We’d suggest trying it again with an additional 1/2 cup of stock if you prefer your rice softer - Maria

        Reply
    4.47 from 13 votes (12 ratings without comment)

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