Chicken Rice Mexicana Recipes

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MEXICAN CHICKEN AND RICE



Mexican Chicken and Rice image

Healthy one-pot Mexican chicken and rice skillet with black beans and cheese. An easy, crowd-pleaser recipe for weeknight dinners!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken breasts (or thighs, cut into 3/4-inch pieces)
1 small yellow onion (chopped)
2 small jalapenos (or 1 large jalapeno, core and seeds discarded, diced)
1 red bell pepper (chopped)
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 can black beans ((15 ounces), rinsed and drained)
1 cup long or medium-grain brown rice
1 can diced tomatoes in their juices ((15 ounces))
3 medium green onions (chopped)
Optional

Steps:

  • Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
  • Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
  • Stir in the green onions. Serve warm with any other desired toppings.

Nutrition Facts : ServingSize 1 (of 4), Calories 531 kcal, Carbohydrate 74 g, Protein 39 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Fiber 14 g, Sugar 6 g, UnsaturatedFat 6 g

MEXICAN CHICKEN AND RICE



Mexican Chicken and Rice image

This one pan Mexican Chicken and Rice recipe is loaded with vibrant flavors. Easy to prepare and make, it's a perfect weeknight meal for the whole family!

Provided by Yumna Jawad

Categories     Main Course

Time 35m

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion (diced)
1 pound chicken breast (cut into 1 inch cubes)
2 teaspoons salt (divided)
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 ½ cups uncooked long grain white rice
1 ½ cups chicken broth
15 ounces can tomato sauce
4 ounces can green chilies
Cilantro (for serving)

Steps:

  • Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
  • Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
  • Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
  • Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
  • Top with fresh cilantro, if desired

Nutrition Facts : Calories 335 kcal, Carbohydrate 45 g, Protein 21 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 1522 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

MEXICAN CHICKEN AND RICE



Mexican Chicken and Rice image

Give rice a new twist with Mexican flavors everyone will love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 13

1 package Old El Paso™ original taco seasoning mix
6 large chicken drumsticks
1 large Beefsteak tomato
1 small Vidalia onion
3 garlic cloves
2 cups long grain uncooked rice
1 can (7 ounces) Old El Paso™ chopped green chiles
1/2 cup frozen corn
1/2 cup frozen peas
2 cups of water
Cilantro, chopped (optional)
Lime, wedges (optional)
Salt to taste

Steps:

  • Season chicken drumsticks with 1/2 packet of taco seasoning mix.
  • Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
  • On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
  • Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
  • Add water and bring to a boil.
  • Place chicken on top of the rice.
  • Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
  • Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.

Nutrition Facts : Calories 390, Carbohydrate 66 g, Cholesterol 85 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g

MEXICAN RICE WITH CHICKEN



Mexican Rice with Chicken image

This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day. Both meals were a hit. -Debra Rzodkiewicz, Erie, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 6

1 package (6.4 ounces) Mexican-style rice and pasta mix
2 tablespoons butter
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
2 cups cubed cooked chicken
1 jalapeno pepper, seeded and chopped

Steps:

  • In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes. Add the water, tomatoes and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes. , Add chicken and jalapeno. Cover and cook until rice is tender and liquid is absorbed, 8-10 minutes.

Nutrition Facts : Calories 385 calories, Fat 12g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1217mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.

MEXICAN CHICKEN AND RICE SALAD



Mexican Chicken and Rice Salad image

I came up with this when I had leftover rice and hadn't eaten dinner yet. It turned out so good I had to share it. Use leftover chicken or grill a breast. Serve warm or cold.

Provided by Heather Finn-Brady

Categories     Salad     Grains     Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

3 cups cooked brown rice
2 cups salsa
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 cooked chicken breast, chopped
1 avocado - peeled, pitted, and cut into cubes
¼ cup chopped cilantro

Steps:

  • Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

Nutrition Facts : Calories 567.3 calories, Carbohydrate 105.8 g, Cholesterol 12.2 mg, Fat 9 g, Fiber 13.1 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 1019.1 mg, Sugar 5.7 g

MEXICAN CHICKEN AND RICE



Mexican Chicken and Rice image

Make and share this Mexican Chicken and Rice recipe from Food.com.

Provided by Danny Beason

Categories     Lunch/Snacks

Time 1h10m

Yield 1 serving(s)

Number Of Ingredients 7

2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
1 package taco seasoning
2 tablespoons cooking oil
1 cup uncooked uncle ben converted rice
1 cup salsa (Mild, medium or hot to your taste)
1 cup water
salt and pepper

Steps:

  • Toss the chicken cubes with taco seasoning.
  • In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color.
  • Stir in rice and stir to mix.
  • Add salsa and water.
  • Bring to a boil and reduce heat to a simmer.
  • Cover and allow to cook about 20 minutes.
  • Remove from heat and allow to stand about 5 minutes before serving.
  • If you like, you may sprinkle with chopped cilantro.

Nutrition Facts : Calories 2008.6, Fat 40.8, SaturatedFat 7.2, Cholesterol 526.6, Sodium 2154.6, Carbohydrate 166.6, Fiber 8.3, Sugar 8.5, Protein 228.8

MEXICAN CHICKEN AND RICE



Mexican Chicken and Rice image

On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

SLOW COOKER MEXICAN CHICKEN AND RICE



Slow Cooker Mexican Chicken and Rice image

Easy, simple, and tastes great!

Provided by mommyyoder

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h30m

Yield 6

Number Of Ingredients 8

3 cups chicken broth
1 ½ cups converted long-grain white rice
½ large white onion, sliced
1 (24 ounce) jar salsa
1 (4 ounce) can chopped green chilies
1 (1 ounce) packet dry taco seasoning mix, divided
2 skinless, boneless chicken breast halves
1 (15 ounce) can black beans, drained

Steps:

  • Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
  • Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 61.8 g, Cholesterol 22.8 mg, Fat 1.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 2005.8 mg, Sugar 6 g

EASY MEXICAN CHICKEN AND RICE



Easy Mexican Chicken and Rice image

This is a super-tasty, Mexican-style dinner that everyone loves. I've served it at informal get-togethers, passing the toppings around for a fun presentation. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons butter
1-3/4 cups salsa
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons lime juice
1/2 cup shredded cheddar cheese
1 cup sour cream
1 medium ripe avocado, peeled and cubed
1 medium tomato, chopped

Steps:

  • In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender., Sprinkle with cheese. Serve with sour cream, avocado and tomato.

Nutrition Facts : Calories 617 calories, Fat 32g fat (16g saturated fat), Cholesterol 133mg cholesterol, Sodium 1478mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 33g protein.

MEXICAN RICE BOWL WITH CHICKEN



Mexican Rice Bowl With Chicken image

Make and share this Mexican Rice Bowl With Chicken recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
2 chicken breasts, cubed
salt and pepper
1/2 cup onion, diced
2 garlic cloves, minced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 (14 ounce) can corn, drained
1 (14 ounce) can diced tomatoes and green chilies, undrained
1 (14 ounce) can black beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon dried chipotle powder
salt and pepper
2 cups white rice, cooked (cooked) or 2 cups brown rice (cooked)
1 cup shredded cheese (for topping)
sour cream (for topping)
tortilla chips (optional) or warmed flour tortilla (optional)

Steps:

  • Cook rice according to package instructions.
  • Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
  • Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
  • Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
  • Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.

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