Cheesy Mexican Chicken Dish

This cheesy Mexican chicken and rice has become my go-to dinner solution on busy weeknights when I need a flavorful meal without the fuss. The Instant Pot does all the heavy lifting, creating a perfect balance of tender chicken, fluffy rice, and melty cheese that satisfies everyone at my table.

I first created this recipe during a particularly hectic week when I needed something quick but didn't want to sacrifice flavor. My kids now request "that cheesy rice thing" at least once a week, and I'm happy to oblige since it's so simple to prepare.

Ingredients

• Boneless skinless chicken thighs: the dark meat stays juicy and tender under pressure cooking
• Basmati rice: creates fluffy, distinct grains that don't clump together
• Taco seasoning: provides depth of flavor without measuring multiple spices
• Mexican cheese blend: melts beautifully for that essential gooey texture
• Corn: adds sweet pops of flavor and bright color
• Salsa: contributes instant flavor complexity and moisture
• Fresh cilantro: brightens the entire dish with its distinctive herbaceous notes
• Chicken stock: creates richness and ensures properly cooked rice

Step-by-Step Instructions

Sauté the Aromatics:

Heat your Instant Pot on sauté function until it displays "hot." Add the vegetable oil and swirl to coat the bottom. Add chopped onions and minced garlic, cooking for 2 to 3 minutes until fragrant and translucent. Stir frequently to prevent burning as the aromatics will create the flavor foundation for the entire dish.

Season the Chicken:

Add chicken pieces and taco seasoning, stirring thoroughly to coat each piece in the spice mixture. Continue cooking for 3 to 4 minutes, stirring occasionally to ensure even browning. This step is crucial as it toasts the spices and creates a flavor crust on the chicken that will infuse the entire dish.

Layer the Rice Components:

Press cancel to stop the sauté function. Add the rinsed Basmati rice, corn, chicken stock, salsa, and salt. Stir thoroughly to combine all ingredients and scrape any browned bits from the bottom of the pot to prevent the burn notice. Make sure all rice grains are submerged in liquid.

Pressure Cook:

Secure the lid and set the valve to the sealing position. Select Pressure Cook or Manual setting and set for 3 minutes at high pressure. Once cooking completes, allow for a 10-minute natural pressure release. This resting period allows the rice to finish cooking without becoming mushy.

Add the Finishing Touches:

Carefully release any remaining pressure by turning the valve to venting. Open the lid away from your face to avoid steam burns. Gently fold in the Mexican cheese blend, chopped cilantro, and lemon juice until well combined. The residual heat will melt the cheese while the fresh ingredients brighten the flavors.

Melt Additional Cheese:

Sprinkle additional cheese over the top according to your preference. Close the lid without turning the Instant Pot on and let sit for 2 to 4 minutes until cheese is completely melted. This creates that irresistible cheesy finish that makes this dish so appealing.

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You Must Know

The taco seasoning is truly the heart of this recipe. I once tried to skip making a fresh batch and used an old jar from my pantry instead. Big mistake! Fresh taco seasoning with its vibrant spices makes all the difference in this dish, transforming it from good to absolutely craveable.

Storage and Reheating

This Mexican chicken and rice stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as they have time to meld together. To reheat, simply microwave for 1 to 2 minutes with a damp paper towel placed over the top to retain moisture in the rice. You can also reheat in a skillet over medium heat, adding a splash of chicken broth if it seems dry.

Customization Options

The beauty of this recipe lies in its adaptability. Swap chicken thighs for breast meat if you prefer, though thighs provide more moisture and flavor. For a vegetarian version, omit the chicken and use vegetable broth, adding a can of drained black beans for protein. Spice lovers can increase the heat by adding diced jalapeños during the sautéing step or using a spicier salsa. For a lower carb option, reduce the rice to 3/4 cup and add more vegetables like diced bell peppers.

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Serving Suggestions

Transform this hearty dish into a complete feast by setting up a toppings bar. Set out bowls of diced avocado, sour cream, additional cheese, pico de gallo, lime wedges, and sliced jalapeños. Let everyone customize their bowls to their liking. For a fresh contrast, serve with a simple side salad dressed with lime juice and olive oil. This dish also pairs wonderfully with a side of black beans or refried beans for an even heartier meal.

Frequently Asked Questions

→ How can I make this dish spicier?

Add chopped jalapeños while sautéing the onions and garlic, and use a spicy variety of salsa for added heat.

→ Can I use a different type of rice?

Basmati rice works well, but you can substitute it with jasmine rice or regular long-grain rice. Adjust cooking times accordingly if needed.

→ What toppings pair best with this dish?

Great topping options include avocado, sour cream, pico de gallo, sliced jalapeños, and extra cilantro for a fresh and flavorful finish.

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a substitute. Be careful not to overcook them to keep the meat tender and juicy.

→ How can I adjust the salt level in this dish?

The salt level depends on the type of chicken stock and salsa used. Adjust the salt to taste after cooking by considering their sodium content.