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Mexican Rice with Chicken Recipe
Mexican Rice with Chicken Recipe photo by Taste of Home

Mexican Rice with Chicken Recipe

Read Reviews (3)
4.25 3
Publisher Photo
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. Both meals were a hit. —Debra Rzodkiewicz, Erie, Pennsylvania
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Mexican Rice with Chicken in Quick Cooking September/October 2004, p49

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.

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

Reviews for Mexican Rice with Chicken(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 12, 2013

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:)

MY REVIEW
Reviewed Dec. 29, 2009

If you add cooked rice, black beans, sour cream, and picante, it makes a good burrito.

MY REVIEW
Reviewed Sep. 24, 2009

i've made this recipes lots of times. it's easy and quick. perfect with a salad and bread. :)

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