18 Flavorful Mexican Chicken and Rice Classic Recipes

Craving a cozy, flavor-packed dinner that’s as easy as it is delicious? Look no further than these 18 Mexican chicken and rice classics—your new go-to for busy weeknights or laid-back weekends. From zesty one-pan wonders to slow-cooked comfort bowls, these recipes bring the fiesta to your table with minimal fuss. Ready to spice things up? Let’s dive in!

Spicy Chipotle Chicken and Rice Skillet

This Spicy Chipotle Chicken and Rice Skillet is a one-pan wonder that packs smoky heat and cozy comfort into every bite—perfect for busy weeknights!

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 ½ cups chicken broth
• 2 tbsp chopped chipotle peppers in adobo sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

1. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, sauté onion and bell pepper for 3 minutes. Add garlic and cook for 30 seconds until fragrant.
3. Stir in rice, black beans, chicken broth, chipotle peppers, cumin, smoked paprika, and salt. Nestle the chicken back into the skillet.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
5. Remove from heat, fluff rice gently, and stir in cilantro. Serve with lime wedges.

The smoky chipotle and tender chicken meld beautifully with the fluffy rice, while the lime brightens every bite. Tip: For extra heat, add an extra tbsp of adobo sauce!

Creamy Mexican Chicken and Rice Casserole

This comforting casserole brings together tender chicken, zesty spices, and creamy rice—perfect for a weeknight dinner that feels like a fiesta!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, diced
• 1 cup long-grain white rice, uncooked
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 (8 oz) block cream cheese, softened
• 1.5 cups chicken broth
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine diced chicken, rice, diced tomatoes with green chiles, black beans, corn, cream cheese, chicken broth, taco seasoning (1 tbsp), garlic powder (1 tsp), cumin (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Stir until evenly mixed.
3. Pour mixture into the prepared baking dish and spread evenly. Cover tightly with foil.
4. Bake for 45 minutes. Uncover, sprinkle with cheddar cheese (1 cup), and bake another 10 minutes until cheese is bubbly and rice is tender.
5. Let stand 5 minutes, then garnish with fresh cilantro before serving.

The cream cheese melts into the rice, creating a luscious texture that balances the smoky spices and bright pops of corn.

Tip: For extra kick, swap mild diced tomatoes with hot Rotel or add a diced jalapeño to the mix!

One-Pot Mexican Chicken and Rice with Black Beans

This hearty, flavor-packed dish comes together in one pot, making cleanup a breeze while delivering bold Mexican-inspired flavors.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken and cook for 5-6 minutes until browned. Transfer to a plate.
2. In the same pot, add onion and bell pepper. Cook for 3-4 minutes until softened. Stir in 3 cloves minced garlic and cook 30 seconds until fragrant.
3. Add rice, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Stir to coat the rice in spices.
4. Pour in 2 cups chicken broth and scrape up any browned bits. Stir in black beans, diced tomatoes with chiles, and the cooked chicken. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes.
6. Fluff with a fork, then stir in 1/4 cup chopped cilantro. Serve with lime wedges.

The smoked paprika and lime add a smoky-bright contrast that makes this dish truly special—like your favorite burrito bowl, but all in one pot!

Tip: For extra richness, stir in a handful of shredded cheese just before serving.

Cheesy Chicken and Rice Enchilada Bake

This Cheesy Chicken and Rice Enchilada Bake is the ultimate comfort food—packed with bold flavors and ready with minimal fuss!

• 2 cups cooked shredded chicken
• 1 cup uncooked long-grain white rice
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (optional, for garnish)

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, mix the shredded chicken, uncooked rice, enchilada sauce, green chiles, sour cream, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread the mixture evenly into the baking dish. Sprinkle the cheddar and Monterey Jack cheeses on top.
4. Cover with foil and bake for 30 minutes. Uncover and bake another 15 minutes until the rice is tender and the cheese is bubbly.
5. Garnish with fresh cilantro (if using) and let sit for 5 minutes before serving.

The magic here? The rice cooks right in the enchilada sauce, soaking up all that spicy-sweet flavor while keeping the texture perfectly tender.

Tip: For extra crunch, broil for 2–3 minutes at the end—just watch closely so the cheese doesn’t burn!

Lime and Cilantro Mexican Chicken and Rice

Bright, zesty, and packed with fresh flavors, this one-pan wonder is a weeknight lifesaver with restaurant-quality flair.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice, rinsed
• 1.5 cups low-sodium chicken broth
• 1/4 cup fresh lime juice (about 2 limes)
• 1/3 cup chopped fresh cilantro, divided
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lime wedges, for serving

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken thighs and sear for 5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, add the rice, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toast for 1 minute, stirring constantly.
3. Pour in 1.5 cups chicken broth and 1/4 cup lime juice, scraping up any browned bits. Nestle the chicken back into the skillet, cover, and reduce heat to low. Simmer for 20 minutes until rice is tender and liquid is absorbed.
4. Remove from heat. Stir in 1/4 cup cilantro, then top with remaining cilantro and serve with lime wedges.

The magic here? The rice soaks up all the tangy lime and savory chicken juices, creating a flavor-packed base that’s anything but boring.

Tip: For extra color, fold in diced tomatoes or roasted corn just before serving.

Slow Cooker Mexican Chicken and Rice Stew

This cozy one-pot wonder brings bold Mexican flavors to your slow cooker with minimal effort—just set it and forget it!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 3 cups low-sodium chicken broth
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro (plus extra for garnish)
• 1 tbsp lime juice

Instructions:

1. Add chicken thighs, rice, black beans, diced tomatoes, onion, garlic, and jalapeño to a 6-quart slow cooker.
2. Pour in chicken broth, then sprinkle with cumin, chili powder, smoked paprika, salt, and black pepper. Stir gently to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily and rice is tender.
4. Remove chicken, shred with two forks, then return to the pot. Stir in cilantro and lime juice.
5. Serve topped with extra cilantro. The smoky fire-roasted tomatoes and tender rice soak up all the spiced broth, making every spoonful hearty and satisfying.

Tip: For extra creaminess, stir in 1/2 cup shredded Monterey Jack cheese before serving.

Poblano Pepper Chicken and Rice Stuffed Peppers

These stuffed poblanos are a fiesta of flavors, with tender chicken, zesty rice, and just the right amount of smoky spice—perfect for a cozy weeknight dinner with a twist.

Ingredients:

• 4 large poblano peppers, halved lengthwise and seeded
• 1 tbsp olive oil
• 1 lb ground chicken
• 1 cup cooked white rice
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup enchilada sauce

Instructions:

1. Preheat oven to 375°F. Brush poblano halves with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 10 minutes until slightly softened.
2. Meanwhile, cook ground chicken in a skillet over medium heat until no longer pink, about 6 minutes. Add diced onion and minced garlic; sauté for 3 minutes until fragrant.
3. Stir in cooked rice, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then remove from heat and fold in cilantro.
4. Flip poblanos cut-side up. Divide filling among them, drizzle with enchilada sauce, and top with Monterey Jack cheese. Bake for 15 minutes until cheese is bubbly.

The poblanos’ mild heat lets the smoky spices shine, while the melty cheese ties everything together in gooey perfection.

Tip: For extra char, broil the stuffed peppers for 1–2 minutes at the end—just keep an eye on them!

Mexican Chicken and Rice Stuffed Avocados

These creamy avocados are packed with zesty Mexican-inspired chicken and rice for a meal that’s as vibrant as it is satisfying.

Ingredients:

• 2 large ripe avocados, halved and pitted
• 1 cup cooked white rice (warm)
• 1 cup shredded cooked chicken
• 1/4 cup diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup crumbled queso fresco (optional)
• 2 tbsp sour cream (for drizzling)

Instructions:

1. Scoop out a little extra avocado flesh from each half to create a deeper well, leaving a 1/4-inch border. Chop the scooped avocado and set aside.
2. In a bowl, mix the warm rice, shredded chicken, red bell pepper, cilantro, lime juice, chili powder, cumin, and salt until combined. Gently fold in the chopped avocado.
3. Divide the filling evenly among the avocado halves, pressing lightly to pack it in. Top with queso fresco if using.
4. Drizzle with sour cream and serve immediately.

The contrast of cool, buttery avocado with the warm, spiced filling makes every bite irresistible. Perfect for a light lunch or appetizer with a kick!

Tip: For extra crunch, sprinkle with crushed tortilla chips right before serving.

Chicken and Rice Burrito Bowl with Salsa Verde

This vibrant bowl packs all the zesty, comforting flavors of a burrito—minus the fuss of rolling!

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt, divided
• 1/2 cup salsa verde (store-bought or homemade)
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Lime wedges, for serving

Instructions:

1. Cook the rice according to package instructions. Fluff with a fork and set aside.
2. Heat olive oil in a skillet over medium-high. Season chicken thighs with cumin, smoked paprika, and 1/2 tsp salt. Cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a small saucepan, warm black beans with remaining 1/2 tsp salt over low heat for 3–4 minutes.
4. Assemble bowls: Divide rice, chicken, and beans among bowls. Drizzle with salsa verde, then top with avocado, cilantro, and a squeeze of lime.

The magic here? Salsa verde doubles as a marinade and finishing sauce—its tangy brightness ties everything together.

Tip: For extra depth, char the chicken thighs in a cast-iron skillet before slicing.

Mexican Chicken and Rice Soup with Corn

This hearty, flavor-packed soup brings together tender chicken, fluffy rice, and sweet corn in a smoky broth that’s perfect for cozy weeknights.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup long-grain white rice, rinsed
• 1 1/2 cups cooked shredded chicken
• 1 cup frozen or fresh corn kernels
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp oregano; cook for 1 minute until fragrant.
2. Pour in 4 cups chicken broth and diced tomatoes (with juices). Bring to a simmer, then add rice. Cover and cook for 15 minutes, stirring occasionally.
3. Stir in shredded chicken, corn, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 5–7 minutes until rice is tender and corn is heated through.
4. Serve topped with cilantro and a squeeze of lime.

The smoky paprika and fire-roasted tomatoes give this soup a deep, almost charred flavor that balances the sweetness of the corn—it’s like a hug in a bowl!

Tip: For extra richness, stir in a dollop of sour cream or avocado slices before serving.

Grilled Chicken and Rice Fajita Bowls

These vibrant fajita bowls pack smoky grilled chicken, fluffy rice, and charred peppers into one satisfying meal—perfect for busy weeknights or meal prep!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup long-grain white rice, uncooked
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, sliced
• 2 tbsp olive oil, divided
• 1 tbsp taco seasoning
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced (for serving)

Instructions:

1. Cook rice according to package instructions. Fluff with a fork and set aside.
2. Preheat grill or grill pan to medium-high. Toss chicken with 1 tbsp olive oil, taco seasoning, 1/2 tsp salt, and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Add bell peppers and onion; cook 5–6 minutes, stirring occasionally, until softened and slightly charred. Sprinkle with remaining 1/2 tsp salt.
4. Divide rice among bowls. Top with grilled chicken, peppers, onion, avocado, and cilantro. Drizzle with lime juice.

The smoky char from the grill and bright lime finish make these bowls taste like your favorite fajitas—minus the tortilla mess!

Tip: For extra flavor, toss the sliced peppers and onion with a pinch of taco seasoning before sautéing.

Chicken and Rice Taco Casserole with Tortilla Chips

This hearty casserole layers zesty taco flavors with crispy tortilla chips for a crowd-pleasing dinner that’s as easy as it is satisfying.

Ingredients:

• 1 cup uncooked long-grain white rice
• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles
• 1 (1 oz) packet taco seasoning
• 1 1/2 cups shredded cheddar cheese
• 2 cups crushed tortilla chips
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream (for serving)

Instructions:

1. Preheat oven to 375°F. Cook rice according to package instructions.
2. In a large bowl, mix cooked rice, chicken, black beans, diced tomatoes with green chiles, and taco seasoning until combined.
3. Spread mixture into a greased 9×13-inch baking dish. Top evenly with shredded cheddar cheese.
4. Bake for 20 minutes until cheese is bubbly. Remove from oven and sprinkle crushed tortilla chips over the top.
5. Return to oven for 5 minutes to crisp the chips. Garnish with cilantro and serve with dollops of sour cream.

The magic here? Tortilla chips baked right on top stay extra crunchy while soaking up just enough cheesy goodness.

Tip: For extra heat, stir a diced jalapeño into the rice mixture before baking.

Mexican Chicken and Rice Stuffed Zucchini Boats

These zucchini boats pack all the cozy flavors of Mexican-inspired stuffed peppers—but with a lighter, veggie-forward twist!

Ingredients:

• 4 medium zucchinis (about 8 oz each), halved lengthwise
• 1 tbsp olive oil
• 1 lb ground chicken
• 1 cup cooked white rice
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup salsa
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F. Scoop out zucchini flesh with a spoon, leaving a 1/4-inch shell. Chop the scooped flesh and set aside.
2. Heat olive oil in a skillet over medium-high. Cook ground chicken until no longer pink, about 5 minutes. Add chopped zucchini, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt; cook 2 minutes.
3. Stir in cooked rice, black beans, corn, and salsa. Cook 1 minute, then remove from heat.
4. Arrange zucchini shells on a baking sheet. Divide filling among them, sprinkle with Monterey Jack cheese, and bake 20 minutes until cheese melts and zucchini is tender.
5. Garnish with cilantro before serving.

The juicy zucchini softens just enough to cradle the smoky-spiced filling without turning mushy—perfect for a hands-on meal!

Tip: For extra crunch, broil the boats for 1–2 minutes after baking.

Chicken and Rice Quesadillas with Guacamole

These cheesy, crispy quesadillas are packed with tender chicken, fluffy rice, and creamy guacamole—perfect for a quick weeknight meal or game-day snack.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup cooked white rice
• 4 large flour tortillas (10-inch)
• 1 cup shredded Monterey Jack cheese
• 1 ripe avocado, mashed
• 2 tbsp lime juice
• 2 tbsp finely chopped cilantro
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1 tbsp olive oil

Instructions:

1. In a bowl, mix the mashed avocado, lime juice, cilantro, salt, and garlic powder to make the guacamole. Set aside.
2. Heat olive oil in a large skillet over medium heat. Lay one tortilla flat in the pan, then sprinkle half with 1/4 cup cheese, 1/2 cup chicken, 1/4 cup rice, and a spoonful of guacamole. Fold the tortilla over and press lightly.
3. Cook for 3–4 minutes per side until golden and crispy, flipping carefully. Repeat with remaining tortillas and filling.
4. Slice into wedges and serve warm with extra guacamole.

The crispy tortilla with melty cheese and cool guacamole creates a crave-worthy contrast—no one can resist that first bite!

Tip: For extra crunch, brush the tortillas lightly with oil before cooking.

Mexican Chicken and Rice Salad with Lime Dressing

This vibrant salad is a fiesta of flavors—tender chicken, fluffy rice, and a zesty lime dressing that ties it all together. Perfect for meal prep or a quick weeknight dinner!

Ingredients:

• 1 cup long-grain white rice, uncooked
• 1 1/2 cups shredded cooked chicken (rotisserie works great!)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1 avocado, diced
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Cook the rice according to package instructions. Fluff with a fork and let cool slightly.
2. In a large bowl, combine the cooked rice, shredded chicken, black beans, cherry tomatoes, cilantro, and red onion.
3. In a small jar, whisk together the olive oil, lime juice, honey, cumin, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Gently fold in the diced avocado just before serving to keep it from browning.

The lime dressing adds a bright punch that balances the creamy avocado and hearty chicken—no boring salads here!

Tip: For extra crunch, top with crushed tortilla chips or toasted pepitas.

Chicken and Rice Tamale Pie with Cornbread Crust

This hearty tamale pie layers tender chicken, spicy rice, and a golden cornbread crust for a comforting one-dish meal that’s packed with flavor.

Ingredients:

• 1 cup cooked shredded chicken
• 1 cup cooked white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles
• 1 cup shredded cheddar cheese
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 (8.5 oz) box cornbread mix (plus ingredients listed on the box, typically milk and egg)
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. In a large bowl, mix shredded chicken, rice, black beans, diced tomatoes with chiles, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt until combined.
2. Spread the mixture evenly into a greased 9-inch pie dish or oven-safe skillet. Sprinkle 1 cup cheddar cheese on top.
3. Prepare the cornbread mix according to package instructions (usually mixing with milk and egg). Pour the batter over the chicken and rice layer, spreading gently to cover.
4. Bake for 25–30 minutes, until the cornbread crust is golden and a toothpick inserted in the center comes out clean.
5. Let cool for 5 minutes, then garnish with fresh cilantro if desired.

The magic here? The cornbread soaks up just enough of the saucy filling to stay tender while forming a crisp, buttery top. Serve with a dollop of sour cream for extra richness.

Tip: Swap in leftover rotisserie chicken or turkey for a quick weeknight twist!

Mexican Chicken and Rice Nachos with Jalapeños

These loaded nachos are a fiesta on a tray—crispy chips topped with tender chicken, cheesy rice, and spicy jalapeños for a crowd-pleasing bite.

Ingredients:

• 1 cup cooked shredded chicken (rotisserie works great!)
• 1 cup cooked white rice
• 1 (10 oz) bag tortilla chips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup pickled jalapeños, sliced
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil
• Sour cream and lime wedges, for serving

Instructions:

1. Preheat oven to 375°F. In a bowl, toss the shredded chicken with 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp garlic powder, and 1/4 tsp salt.
2. Heat 1 tbsp olive oil in a skillet over medium. Add the cooked rice and black beans, stirring for 2 minutes until warmed through.
3. On a baking sheet, spread tortilla chips in an even layer. Top with the seasoned chicken, rice mixture, cheddar cheese, and Monterey Jack cheese.
4. Bake for 10–12 minutes until the cheese is melted and bubbly. Scatter jalapeños and cilantro over the top.
5. Serve immediately with dollops of sour cream and lime wedges on the side.

The magic here? The rice soaks up all the zesty spices and cheese, turning these nachos into a hearty meal instead of just a snack.

Tip: For extra crunch, broil the nachos for 1–2 minutes at the end—just keep an eye on them!

Chicken and Rice Stuffed Bell Peppers with Queso

These stuffed bell peppers are a cozy, cheesy twist on a classic—packed with tender chicken, fluffy rice, and a gooey queso finish that’ll have everyone reaching for seconds.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked white rice
• 1 cup shredded cooked chicken
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded Monterey Jack cheese
• 1/4 cup queso fresco, crumbled
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Place hollowed-out bell peppers in a baking dish, cut-side up.
2. In a bowl, mix rice, chicken, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, and salt until combined.
3. Spoon the filling evenly into each pepper, packing lightly. Top with Monterey Jack cheese.
4. Cover the dish with foil and bake for 25 minutes. Uncover and bake another 10 minutes until peppers are tender and cheese is bubbly.
5. Remove from oven, sprinkle with queso fresco and cilantro (if using). Let cool 5 minutes before serving.

The melty queso and smoky-spiced filling turn these peppers into a hands-on meal that’s as fun to eat as it is flavorful.

Tip: For extra char, broil the peppers for 1–2 minutes after baking—just keep an eye on them!

Conclusion

With 18 delicious Mexican chicken and rice recipes, this roundup has something for every taste—whether you crave classic comfort or bold new flavors. We hope you find a favorite (or two!) to add to your meal rotation. Don’t forget to share your thoughts in the comments and pin this article to your Pinterest boards for easy access. Happy cooking!