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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


  • 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


  • 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 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.

Reviews for Mexican Chicken and Rice

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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."

Reviewed Jul. 30, 2014

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

Reviewed Mar. 25, 2014


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."

Reviewed Oct. 13, 2013

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

Reviewed Jul. 22, 2013

"Very quick and easy and very good!"

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!"

Reviewed Mar. 29, 2013

"Fast and easy and delicious!"

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!"

Reviewed Oct. 4, 2012

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

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. :)"

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...."

Reviewed Feb. 21, 2012

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

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!"

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!"

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."

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."

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.