Cheesy Tomatoes & Rice with Chicken
Loaded with real flavor, your family will love the melted cheesiness, mild green chiles, bright tomatoes in this easy Mexican-style chicken & rice casserole.
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Servings: 5 people
Calories: 736kcal
Ingredients
Chicken Thighs
- 6 chicken thighs, boneless, skinless
- ¼ cup lime juice (about 3 limes)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon coarse ground black pepper
Marinated Tomato Slices
- 6 tomato slices
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon coarse ground black pepper
Cheesy Tomatoes & Rice
- 2 tablespoons olive oil
- 1 ½ cup chicken broth
- ½ yellow onion, diced
- 7 ounces diced green chiles not drained
- 1 teaspoon minced garlic
- 1 cup half and half cream
- 2 ounces cream cheese
- 1 tablespoon lime juice
- 1 ½ cups Minute Rice
- 2 cups grated Colby Jack cheese
- 10 ounces canned diced tomatoes with chiles not drained
Finishes
- chopped cilantro (or parsley, if preferred)
Instructions
- Preheat oven to 400℉.
Chicken Thighs
- In a large zip top bag, add olive oil, lime juice, oregano, garlic powder, chili powder, cumin, salt and pepper. Add chicken thighs, close bag, massaging and turning bag over to coat the chicken with the marinade. Set aside for at least 10-15 minutes.
Marinated Tomatoes
- In a large zip top bag, add olive oil, garlic powder, salt and pepper. Add tomatoes, close bag and massage like gently, making sure each slice is coated. Set aside with chicken.
- NOTE: While chicken & tomatoes marinate, I usually dice my yellow onion, chop cilantro (or parsley), grate my cheese and measure out and prepare the ingredients for my cheese & tomato rice so no time is lost. Chicken & tomates can also be marinated overnight in the fridge.
- In a large skillet with a lid, heat 2 tablespoons of olive oil over medium heat. Add marinated chicken thighs with leftover marinade to the skillet. Cook until golden brown on each side. Remove from skillet and set aside. Thighs don't have to be cooked through because they will continue to cook later in the oven.
- Wipe out skillet to remove any drippings and cooked on marinade.
Cheesy Tomato Rice
- Return the skillet to the stove top and add ¼ cup of the chicken broth over medium heat. Add diced yellow onion, diced chiles (undrained) and garlic. Cook until onions are soft and translucent.
- Whisk in 1 cup broth and half and half cream. Add lime juice. If sauce separates, it's ok. It will come back together. Add cream cheese in pieces. Continue to whisk until melted.
- Stir in rice. Place lid on skillet and keep at a low simmer for 5-8 minutes or until rice is tender, stirring occasionally. Rice will be creamy and saucy. Remove from heat and fold in diced chiles & tomatoes (undrained) and 1 cup Colby Jack cheese.
- Nestle browned chicken thighs and marinated tomato slices into the rice. Pour last ¼ cup broth and any drippings from the chicken over whole dish. Return the lid and place skillet into preheated oven.
- Bake with lid on for 10 minutes. Remove lid and continue to bake for 10-15 more minutes until edges are bubbly and tomato slices begin to cook. Remove from oven, top with chopped cilantro and serve!
Video
Notes
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- Don't worry when the sauce separates after adding the tablespoon of lime juice. It comes back together, and the rice and sauce will be creamy after it simmers.
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- Keep the simmer low as the rice cooks. Give it time to soak up the sauce, instead of the sauce evaporating.
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- Stir the rice occasionally as the sauce gets thicker to make sure the dairy is not sticking to the skillet.
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- For this dish to turn out correctly in taste and appearance, don't skip wiping out the skillet before cooking the sauce and rice.
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- All nutrition values shown here are estimates only. If exact nutritional information is needed, please consult a nutritional calculator.
Nutrition
Calories: 736kcal | Carbohydrates: 34g | Protein: 45g | Fat: 47g | Sodium: 1288mg | Sugar: 6g