We all have those days when we are so inspired to cook something grand, and then there are those days when you just want to put something on the table as fast as possible and forget about the rest. What could be better than a one-pan meal made in one oven-proof skillet? For this cheesy Mexican chicken and rice skillet, I used leftover brown rice but you could very well use any kind of rice. Even the pre-boiled store-bought. This is a really quick and easy meal. Which is why I am here. To give you these fast and easy weekday meals that are still full of flavor and enjoyable, but save some time and use only one dish. I love good cast iron for a one-pot meal.
If you love spicy food as much as I do, then this cheesy Mexican chicken and rice skillet will be perfect for you. We have a spicy chipotle roast chicken that gives the whole meal its deep and smoky flavor. The amount of heat is entirely up to you. I would say that what I made would be medium spicy because my husband doesn’t like spicy at all. And he was able to eat it, with plenty of sour cream on top.
What makes this meal so fast and easy to make is the fact that we are using canned beans and corn. You could add any veggies to this but I limited myself to celery sticks, onion, garlic, and canned corn and beans. I don’t cook anything without garlic. This one-pot cheesy Mexican chicken and rice skillet are perfect to be served family-style as well. Just pop the pan on the table and let everyone serve themselves. Have some fresh cream or guac on the side and you are all set!
Cheesy Mexican chicken and rice skillet
Ingredients
For the chipotle chicken
- 400 g skinless, boneless chcken thighs
- 2 tbsp chipotle paste
- 2 tsp honey
- 1 tsp paprika
- ½ tsp salt
For the rice skillet
- 2 stalks of celery
- 1 medium red onion
- 3 cloves of garlic
- ½ can of red beans
- ½ can corn
- ½ tsp salt
- 500 g cooked brown rice
- 150 g american style cheese
- 200 ml water
Instructions
- Marinate the chicken with chipotle, honey, salt and paprika for at least 20 minutes
- Preheat your oven to 180°C
- Dice the celery, onion and garlic
- In a cast iron skillet roast the chicken until brown for 3-5 minutes and remove from the pan
- Add the celery and onion and fry for 2 minutes, add the garlic and fry for 1 more
- Add the beans and corn and cook for 3 minutes
- Add the rice and chicken and season with some more salt adn remove from heat
- Add the water and half of the cheese and mix thoroughtly
- Top the rice with the other half of the cheese
- Bake for 10 minutes then broil for 5 more until the cheese becomes bubly
If you are in the mood for a spicy Caribbean and South American-inspired evening, make these spicy Buffalo cauliflower wings as an appetizer!
