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Mexican Rice with Chicken Recipe

Mexican Rice with Chicken Recipe photo by Taste of Home

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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," says Debra Rzodkiewicz of Erie, Pennsylvania. "Both meals were a hit."

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Mexican Rice with Chicken Recipe

Prep: 5 min. Cook: 30 min.

Yield: 4 Servings

5 30 35

Ingredients

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

Directions

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 for 8-10 minutes or until rice is tender and liquid is absorbed. Yield: 4 servings.

Editor's Note: This recipe was tested with Rice-a-Roni rice and pasta mix. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1-1/2 cups) equals 385 calories, 12 g fat (5 g saturated fat), 79 mg cholesterol, 1,217 mg sodium, 42 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Mexican Rice with Chicken in Quick Cooking September/October 2004, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Mexican Rice with Chicken

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Reviewed on Feb. 12, 2013 by valanddansmith

This was a quick and easy meal... The package of rice mix that I used was a little bigger than the size called for here, so I had to adjust the water accordingly (I needed 2 1/2 cups of water but I figured that would be too much liquid along with the juice from the tomatoes so I ended up draining the juice from the tomatoes which measured out to about a half cup, then I added two cups of water). Also sprinkled on some sharp cheddar at the end and let it sit off the heat to melt a bit - Mexican food and cheese go hand in hand if you ask me. Anyway, it was a great dish and went over very well in my family:)