Print
One-pan loaded mexican rice with toppings on the side

One-Pan Loaded Mexican Rice


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x

Description

Loaded Mexican rice is like nachos without the chips or a burrito without the tortilla. It’s packed full of veggies, black beans, and chicken and topped with cheese – serve it with the simple guacamole and sour cream on the side.


Scale

Ingredients

For the Rice

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 1 cup frozen corn
  • 1 (14.5-ounce) can black beans, drained
  • 1 cup vegetable stock
  • 1/2 cup tomato puree
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons chili powder
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 teaspoons salt
  • 1 cup long grain white rice
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack┬ácheese

For the Guacamole

  • 2 avocados, pit and skin removed
  • Juice from 1 lime
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon chopped fresh cilantro

Other Garnishes

  • 6 tablespoons sour cream
  • Lime wedges

Instructions

  1. In a large pan, heat the olive oil over medium heat. Add the chicken and cook it until it’s no longer pink on the outside. Add the onions and cook them for a few minutes, just until they start to soften. Add the garlic and bell pepper and let it all cook for another 3 minutes or so. Add the corn and black beans and stir it all together.
  2. Add the vegetable stock, tomato puree, diced tomatoes, and tomato paste. Bring the pan to a simmer and then add the chili powder, cilantro, and salt. Let it all simmer for a few minutes and then raise the heat to bring it to a boil. Once boiling, add the rice and stir. Cook the rice, uncovered, for 15-20 minutes or until tender, stirring frequently.
  3. While the rice is cooking prepare the garnishes. In a medium bowl, mash the avocado with a fork. Add the salt, lime juice, and cilantro. Give it a quick stir and set it aside.
  4. Once the rice is tender, add the cheese in a layer on top. Pop the pan under the broiler for a couple of minutes to melt the cheese. Serve with the guacamole, sour cream, and lime wedges.

  • Category: Dinner
  • Cuisine: American

Nutrition

  • Calories: 595
  • Sugar: 12.1g
  • Sodium: 1624.6mg
  • Fat: 25.4g
  • Carbohydrates: 47.7g
  • Fiber: 15.4g
  • Protein: 35.9g

Keywords: mexican rice, one pan recipe