{One Skillet} Cream Cheese Mexican Chicken & Rice
Chelseas messy apron
Chelseas messy apron
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  • 10 mins Cook time 20 mins Total time 30 mins Author: Chelsea Serves: 4 Ingredients
  • 2-3 tablespoons taco seasoning 2 tablespoons olive oil 4 ounces full-fat cream cheese, 1 cup white rice, uncooked 1/2 cup salsa, I used mild 1/2 cup taco sauce, I used mild 1 and 3/4 cup chicken broth 1 can black beans, rinsed 1 can corn 1 large avocado Other optional additions: green onions or cilantro, chopped tomato, chopped sweet peppers, jalapeños, chopped green chilies, fresh lime Instructions Chop the chicken into bite-sized pieces removing any fat. Rub 2-3 tablespoons taco seasoning (do this to personal preference - I like about 2 and 1/2 tablespoons but you may like less or more) into the chicken pieces. In a large NONSTICK (must be nonstick for the rice to cook without sticking) skillet, add the oil. Cook the chicken pieces in the oil over medium heat until most of the way cooked through, about 5-7 minutes. Cube the room temperature cream cheese and then place on top of the chicken. Stir around (it may look greasy and weird for a bit, just keep stirring until the cream cheese is smooth) Once the chicken is all the way cooked through and the cream cheese is nice and melted with the chicken, transfer this to a plate or bowl. In the empty skillet, add the rice and stir for about 1 minute over medium heat with no liquid. Add in the salsa (use mild or hot whatever you prefer), taco sauce (mild or hot whatever you prefer), and chicken broth. Bring to a boil and then reduce the heat to low or medium low (if you stovetop runs cooler) and cover with the lid. Simmer over low/medium-low heat, stirring occasionally (so the rice doesn't stick) until the rice is tender. If the dish is absorbing liquid faster than the rice is cooking, add a bit more chicken broth. Alternatively, if the liquid doesn't seem to be absorbing or the rice cooking, you will likely need to increase the temperature of your burner slightly. It should take about 15-20 minutes to be cooked. After about 12-15 minutes of the rice cooking, add in the drained and rinsed cans of black beans + corn. Once the rice is completely tender, add back in the chicken + cream cheese mixture. Stir until all ingredients are well combined. Mash or chop a ripe avocado. Place the chopped or mashed avocado on top of individual servings and top each plate with desired toppings such as green onions or cilantro (or both), a chopped tomato, some chopped bell peppers, a squeeze of fresh lime, etc. Season with salt and pepper if desired. Enjoy immediately. Notes The heat or spiciness of this dish is largely determined by the salsa and taco sauce you use. Use mild varieties of both if sensitive to heat. If you love heat/spice, use hotter versions and even add in some chopped green chilies or chopped jalapeños to this dish. 3.3.3077



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