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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
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 381 calories, 11 g fat (4 g saturated fat), 94 mg cholesterol, 782 mg sodium, 29 g carbohydrate, 3 g fiber, 36 g protein.
Originally published as Mexican Chicken and Rice in Country Woman September/October 2001, p39
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Mar. 29, 2013 by ndorsy
Fast and easy and delicious!
Reviewed on Feb. 23, 2013 by pastorswifemomof1
So fast and easy. Even my "no casserole" teen son liked this one. It will definitely be added to our regular menu rotation.As noted by others, I used a can of Rotel instead of salsa. I also used a little less chili powder and added a bit of Chipotle Chili Powder on it. Spicy, but we like spice!
So fast and easy. Even my "no casserole" teen son liked this one. It will definitely be added to our regular menu rotation.
As noted by others, I used a can of Rotel instead of salsa. I also used a little less chili powder and added a bit of Chipotle Chili Powder on it. Spicy, but we like spice!
Reviewed on Oct. 04, 2012 by Theresa Herron
Picky family, especially one dish dinners. They loved it!!!
Reviewed on Sep. 26, 2012 by Potroast911
i made this with a precooked blend of brown and wild rice, and even though i completely forgot the corn it was still delicious! The chili powder really makes all the difference. Next time though i'll only add a half tsp and the corn is going in. :)
Reviewed on Aug. 26, 2012 by shetryed2
Yummy! Made this one using a can of Rotello Tomatoes with Chilis; it was very good and is definitely going to be made again....
Reviewed on Feb. 21, 2012 by poodlewamp
not really a mexican rice dish the way mexicans make it
Reviewed on May. 19, 2011 by hannahluce
Tasty & fast! I used boneless skinless chicken thighs and substituted the salsa for a can of diced tomatoes w/ green chilies. I also had leftover long grain brown rice, so I eliminated the chicken stock and used my already cooked rice. Great dish!
Reviewed on May. 01, 2011 by hlillis
I was looking for a way to use leftover roasted chicken and found this recipe. My whole family, 18mon old & 6 yr old (who eats next to nothing) included really liked this dish. I added black beans and a whole can of chicken broth so the rice wouldn't be crunchy. I think this is a great way to use leftover chicken and I had everything else on hand so no special shopping trip needed which I really liked!
Reviewed on Dec. 08, 2010 by anne.k.stephens
This was just delicious. So easy to make and tastes wonderful. My husband loved it, especially the added zing with the chili powder. I serve this with fresh breadmaker bread and it is a hit.
Reviewed on Sep. 01, 2010 by downundercanadian
Delicious! Kids loved it and it was even yummy with severe morning sickness! I made brown rice with a cup of chicken broth & only used 1/2 cup of salsa to compensate.
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