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This amazing one pot cheesy Mexican Chicken And Rice recipe is made with authentic Mexican Mole sauce & topped with sesame seeds, for a quick 30-minute meal

Cheesy Mexican Chicken And Rice

This amazing one pot cheesy Mexican Chicken And Rice recipe is made with authentic Mexican Mole sauce & topped with sesame seeds, for a quick 30-minute meal

Course Main Course
Cuisine Mexican
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 5
Author Tiffany Bendayan

Ingredients

  • 2 large Chicken Breasts cubed
  • 1 large Onion chopped
  • 1 Red Pepper chopped
  • 1 Green Pepper chopped
  • 1/4 Cilantro chopped
  • 1 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 1 1/2 cups Chicken Stock
  • 4 oz DOÑA MARÍA® mole
  • 1 cup Long Grain Rice uncooked
  • 2 teaspoon Olive Oil

Toppings

  • 1 cup Corn frozen or canned
  • 1 1/2 cups Shredded Cheese more if you'd like
  • 2 Tomatoes chopped
  • 2 teaspoons Sesame Seeds

Instructions

  1. Dissolve the DOÑA MARÍA® Mole Paste into the hot chicken stock. Mix them with a fork or spoon

  2. In a large skillet over medium-high heat, add the oil

  3. When the oil is hot, add the cubed chicken and brown on both sides. Season with salt and pepper

  4. Add the peppers and onions. Cook until softened. 2 minutes

  5. Add the uncooked rice, cumin, and coriander. Stir to let everything mix 

  6. Add the chicken stock mixed with the mole and the chopped cilantro. Stir. When mixture starts bubbling, cover with lid and reduce heat to low

  7. Cook until the rice is done and liquid has evaporated. About 12-15 minutes

  8. Remove from heat and add the corn. Mix and check for seasoning

  9. Sprinkle with the cheese, cover and let the cheese melt. You can also place the skillet for 2-3 minutes under a broiler 

  10. Finally, garnish with chopped tomatoes, cilantro, and sesame seeds

  11. Enjoy