Easy Mexican Chicken and Rice Recipe
Easy Mexican Chicken and Rice Recipe photo by Taste of Home

Easy Mexican Chicken and Rice Recipe

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4.5 11 14
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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 (8 ounces) sour cream
  • 1 medium ripe avocado, peeled and cubed
  • 1 medium tomato, chopped

Nutritional Facts

1 each: 617 calories, 32g fat (16g saturated fat), 133mg cholesterol, 1478mg sodium, 45g carbohydrate (9g sugars, 5g fiber), 33g protein


  1. 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.
  2. Sprinkle with cheese. Serve with sour cream, avocado and tomato. Yield: 4 servings.
Originally published as Mexican Chicken and Rice in Simple & Delicious May 2010, p28

Sweet White Wine

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

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Reviewed Apr. 19, 2015

"add corn and 1 can green chilies"

Reviewed Dec. 13, 2014

"I give the recipe 5 stars, but have to make a comment re comments: Sadly, because we can post criticisms on this site in virtual anonymity, there always seems be somebody who uses the opportunity to be rude - even outright hateful - in their comment. Give yourself a break already - go, take out your angry mouth on a mental health counselor!

That out of the way - Trisha Kruse, I love your recipe. I would probably add chopped red onion to the "pass around" items for toppings. Thanks much!"

Reviewed May. 5, 2011

"It was fairly easy to cut the fat by using fat free cheese, sour cream and low-fat margarine. As with many recipes, taste is not sacrificed by juggling the fat content. This was easy and a nice change of pace for us (just the two of us as the kids are grown!) - and was easy to put a second serving in the freezer for next time!"

Reviewed May. 4, 2011

"So tired of people like bsat1 who have to complain about recipes being unhealthy. If you don't think its healthy enough for you, move on and shut up."

Reviewed May. 4, 2011


Just look at the ingredients...the extremely high fat, cholesterol, sodium, etc. contents are terrible.
Where are the HEALTHY recipes?"

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