Creamy, juicy, and full of cozy Tex-Mex flavor, Crazy Chicken – Mexican Chicken and Rice with Cheese is the kind of one-skillet meal that disappears fast at the dinner table. This recipe blends tender bite-sized chicken, fluffy long-grain rice, bright diced tomatoes, sweet corn, hearty black beans, and a melty layer of queso blanco for a comforting dinner that comes together without fuss. Fun fact: many weeknight “one-pot” meals originated as clever ways to stretch ingredients and feed hungry families — and this dish is a perfect example.
This recipe is special because it’s simple, quick to prepare, and wildly family-friendly. If you love our hearty casseroles, you’ll also enjoy trying the Broccoli Rice, Cheese, and Chicken Casserole for another cheesy, cozy dinner option. Ready to make a meal your family will request again and again? Let’s get cooking!
What is Crazy Chicken – Mexican Chicken and Rice with Cheese?
What’s with the name Crazy Chicken? Is the chicken really mad, or is the rice throwing a fiesta? Maybe both — it’s a playful name for a playful meal. This recipe packs a lot of flavor into one pan, so you might call it “crazy” because it’s crazy good and crazy easy. Did someone once say “the way to a man’s heart is through his stomach.”? Well, this dish has convinced plenty of skeptics. Try it and see if it doesn’t spark a little kitchen applause. Give it a whirl and tell us your verdict!
Why You’ll Love This
You’ll fall for this recipe for three big reasons. First, the main highlight: a creamy, cheesy finish that blankets seasoned chicken and perfectly cooked rice — every spoonful is comforting and satisfying. Second, cost-saving benefits: this meal uses affordable pantry staples like rice, beans, and canned tomatoes, so you can feed a family without breaking the grocery budget. Third, the flavorful toppings and additions — warm chili powder, nutty cumin, sweet corn, plump black beans, and melty queso blanco — create depth without complicated steps.
Compared with other rice-and-chicken meals on the blog, this one is quicker and lighter on dishes, while still giving you that cheesy comfort factor. Ready to try it? Grab your skillet and let’s go!
How to Make: Quick Overview
This Crazy Chicken recipe is easy because everything cooks in one skillet and the rice absorbs all the savory juices from the chicken and broth. Preparation is simple: brown the chicken, stir in the rice and pantry ingredients, simmer until tender, then finish with cheese. The texture is a pleasant mix of tender chicken and fluffy rice with a creamy cheesy top. Prep time is about 10 minutes and cooking time about 25 minutes, so you’ll be eating in roughly 35 minutes.
Ingredients
2 tsp olive oil — for cooking, divided if needed
1.5 lbs boneless skinless chicken breast, cut into small bite-size pieces
1 cup long-grain rice, uncooked
2 cups chicken broth, warm or at room temperature
1 cup diced tomatoes, canned or fresh, drained if very wet
1 cup corn kernels, fresh, frozen (thawed), or canned (drained)
1 cup black beans, drained and rinsed
1 cup shredded queso blanco or Mexican cheese blend
1 tsp chili powder
1 tsp ground cumin
Salt and pepper to taste
Directions
- In a large skillet, heat the olive oil over medium heat. Make sure the pan is hot before adding the chicken so you get a nice browning.
- Add the chicken pieces and cook until browned, about 5-7 minutes. Stir occasionally so the pieces brown evenly and finish cooking through; adjust heat so they don’t burn.
- Stir in the rice, chicken broth, diced tomatoes, corn, black beans, chili powder, cumin, salt, and pepper. Mix thoroughly so the rice is submerged and spices are evenly distributed.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed. Avoid removing the lid too often — steam cooks the rice.
- Remove from heat and sprinkle the queso on top. Cover and let it sit for a few minutes until the cheese melts. This resting step finishes the rice and creates a gooey cheese layer.
- Serve warm and enjoy!
What to Serve With
- Crisp green salad with lime vinaigrette to cut through the richness.
- Warm flour or corn tortillas for scooping and wrapping.
- Fresh pico de gallo or chopped avocado for brightness and creaminess.
- A side of pickled red onions or jalapeños to add tang and heat.
- Cold Mexican-style beer, agua fresca, or a citrusy sparkling water for drinks.
Top Tips for Perfecting
- Substitute jalapeño or a pinch of cayenne if you like more heat.
- Use low-sodium chicken broth and adjust salt at the end to prevent over-salting.
- If using frozen corn, no need to thaw fully; it will heat through during simmering.
- For extra flavor, sauté a small diced onion and 2 cloves minced garlic with the chicken at step 2.
- Avoid lifting the lid while rice simmers — trapped steam is essential for even cooking.
- If your rice isn’t fully tender after 25 minutes, add 1/4 cup more broth, cover, and cook a few more minutes.
- Want a crispy bottom? Uncover and cook on low for a few minutes after the rice is done to create a slight crust.
Also, if you want another cheesy chicken-and-rice variation, check the original inspiration at Crazy Chicken recipe page for more ideas and notes.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Cool to room temperature before sealing.
Freezing: You can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture of rice may change slightly after freezing.
Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or water to restore moisture, stirring occasionally. Microwave reheating works too — cover loosely and heat in 60-second intervals, stirring in between. Add fresh cheese or a squeeze of lime after reheating to brighten the flavors.
FAQs
Can I use brown rice instead of long-grain white rice?
Yes, but brown rice needs longer cooking time and more liquid. Use about 2 1/2 cups broth and simmer for 40-45 minutes, or cook the brown rice separately and stir it in near the end.
Is this recipe spicy?
Not particularly. The chili powder adds warm flavor rather than heat. Add cayenne or chopped jalapeños if you prefer spicier notes.
Can I use rotisserie chicken or leftover cooked chicken?
Absolutely. If using cooked chicken, add it in step 5 after the rice has finished to warm through and melt the cheese without overcooking the chicken.
What cheese can I substitute for queso blanco?
Monterey Jack, mild cheddar, or a Mexican cheese blend all work well. Pick a melting cheese for the best gooey finish.
Can I make this vegetarian?
Yes — substitute vegetable broth for chicken broth and replace the chicken with extra beans, diced tofu, or sautéed mushrooms for a hearty vegetarian version.
Conclusion
Crazy Chicken – Mexican Chicken and Rice with Cheese is an easy, budget-friendly comfort meal that delivers big flavor with minimal fuss. It’s perfect for weeknight dinners, potlucks, or anytime you want a satisfying one-pan dinner that feels like a hug. If you’d like a similar restaurant-style version, see the Pollo Loco take on this idea at Pollo Loco – Mexican Chicken and Rice with Queso, or explore a classic cheesy arroz con pollo at Arroz Con Pollo (Cheesy Chicken and Rice) for more inspiration. Try it tonight, and don’t forget to share with family and friends — good food tastes even better together.
Crazy Chicken – Mexican Chicken and Rice with Cheese
Equipment
- Large Skillet
Ingredients
Ingredients
- 2 tsp Olive oil for cooking, divided if needed
- 1.5 lbs Boneless skinless chicken breast cut into small bite-size pieces
- 1 cup Long-grain rice uncooked
- 2 cups Chicken broth warm or at room temperature
- 1 cup Diced tomatoes canned or fresh, drained if very wet
- 1 cup Corn kernels fresh, frozen (thawed), or canned (drained)
- 1 cup Black beans drained and rinsed
- 1 cup Shredded queso blanco or Mexican cheese blend
- 1 tsp Chili powder
- 1 tsp Ground cumin
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Make sure the pan is hot before adding the chicken so you get a nice browning.
- Add the chicken pieces and cook until browned, about 5-7 minutes. Stir occasionally so the pieces brown evenly and finish cooking through; adjust heat so they don’t burn.
- Stir in the rice, chicken broth, diced tomatoes, corn, black beans, chili powder, cumin, salt, and pepper. Mix thoroughly so the rice is submerged and spices are evenly distributed.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed. Avoid removing the lid too often — steam cooks the rice.
- Remove from heat and sprinkle the queso on top. Cover and let it sit for a few minutes until the cheese melts. This resting step finishes the rice and creates a gooey cheese layer.
- Serve warm and enjoy!