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Mexican Chicken and Rice

 Mexican Chicken and Rice
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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,

2 of 2

Mexican Chicken and Rice (continued)

Nutritional Facts: 11 g fat (4 g saturated fat), 94 mg cholesterol, 782 mg sodium, 29 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.