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

Cook Time 22

Total Time 30

Servings

Calories 483kcal

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

US Customary - Metric

Instructions

Dissolve the DOÑA MARÍA® Mole Paste into the hot chicken stock. Mix them with a fork or spoon
In a large skillet over medium-high heat, add the oil
When the oil is hot, add the cubed chicken and brown on both sides. Season with salt and pepper
Add the peppers and onions. Cook until softened. 2 minutes
Add the uncooked rice, cumin, and coriander. Stir to let everything mix
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
Cook until the rice is done and liquid has evaporated. About 12-15 minutes
Remove from heat and add the corn. Mix and check for seasoning
Sprinkle with the cheese, cover and let the cheese melt. You can also place the skillet for 2-3 minutes under a broiler
Finally, garnish with chopped tomatoes, cilantro, and sesame seeds
Enjoy

Nutrition