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Mexican Chicken and Rice Recipe

Mexican Chicken and Rice Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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. Yield: 6 servings.

Nutritional Facts

1 cup: 381 calories, 11g fat (4g saturated fat), 94mg cholesterol, 782mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 36g protein.

Reviews for Mexican Chicken and Rice

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MY REVIEW
atass1ne User ID: 8659805 239272
Reviewed Dec. 12, 2015

"After eating this, I scheduled an urgent and elaborate surgery that will prevent me from having a bowel movement for the next 3 months. I am jealous of the toilet that will eventually swallow the remains of this incredible meal."

MY REVIEW
24Leslie User ID: 7526515 127558
Reviewed Jul. 30, 2014

"Used Chipotle salsa, extra chili powder and cumin. DELICIOUS, fast & easy with things usually on hand! Thanks!"

MY REVIEW
Sweethart721 User ID: 3236169 31817
Reviewed Mar. 25, 2014

"Amazing!!!!"

MY REVIEW
Chefbasil User ID: 7503910 80858
Reviewed Nov. 24, 2013

"Very boring. It's good enough to cook and eat if you're tired or lazy, but nothing really impressive at all."

MY REVIEW
parksville User ID: 1598935 81360
Reviewed Oct. 13, 2013

"We found this dish to be okay, but nothing spectacular! Sorry. Won't make again."

MY REVIEW
melissal1 User ID: 4455300 127557
Reviewed Jul. 22, 2013

"Very quick and easy and very good!"

MY REVIEW
auburndish User ID: 7309587 89577
Reviewed Jun. 19, 2013

"so great and very forgiving! i didn't have the onion corn or cheese and it was still great. my guys are very picky. its gone!"

MY REVIEW
ndorsy User ID: 468406 127556
Reviewed Mar. 29, 2013

"Fast and easy and delicious!"

MY REVIEW
pastorswifemomof1 User ID: 7148843 32666
Reviewed Feb. 23, 2013

"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!"

MY REVIEW
Theresa Herron User ID: 6898553 80857
Reviewed Oct. 4, 2012

"Picky family, especially one dish dinners. They loved it!!!"

MY REVIEW
Potroast911 User ID: 3101033 204488
Reviewed Sep. 26, 2012

"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. :)"

MY REVIEW
shetryed2 User ID: 1136742 80856
Reviewed Aug. 26, 2012

"Yummy! Made this one using a can of Rotello Tomatoes with Chilis; it was very good and is definitely going to be made again...."

MY REVIEW
poodlewamp User ID: 290495 33359
Reviewed Feb. 21, 2012

"not really a mexican rice dish the way mexicans make it"

MY REVIEW
hannahluce User ID: 4630250 74054
Reviewed May. 19, 2011

"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!"

MY REVIEW
hlillis User ID: 1381495 33358
Reviewed May. 1, 2011

"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!"

MY REVIEW
anne.k.stephens User ID: 5463875 89576
Reviewed Dec. 8, 2010

"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."

MY REVIEW
downundercanadian User ID: 4302163 31816
Reviewed Sep. 1, 2010

"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."

MY REVIEW
keverwann User ID: 1807985 32665
Reviewed May. 19, 2009

"We made it with regular rice (steamed in another pot) and a tomato in place of the salsa (so it wouldn't be so saucey with the pre-cooked rice). Turned out good."

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Wine Pairings

Sweet White Wine

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