Show Subscription Form




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

Mexican Rice with Chicken Recipe

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.

Sweet White Wine

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

Reviews for Mexican Rice with Chicken

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 31, 2014

I didn't have any chicken in the house when I made this, but I did have a can of sliced mushrooms and some black olives. I added those instead of chicken and was very happy with the results. A nice filling skillet dinner.

By the way, the rice and pasta mix is a Rice-a-roni product.

MY REVIEW
Reviewed Jun. 25, 2014

Sounds good. But I can't find one that has Mexican rice and pasta in it like abusymom says. What is it called?

MY REVIEW
Reviewed May. 19, 2014

This recipe was surprisingly good for how easy it was to make; however, I think it was lacking something. I think some green peppers would be a nice addition. This would also be good inside a flour tortilla.

MY REVIEW
Reviewed Apr. 30, 2014

I have always used the rice-a-roni boxes for a quick dinner. All the comments on the salt and make your own mixes have missed the point. The point is quick and good. After all the years we sed them we are till healthy, not overweight, and the blood pressure is fine.

MY REVIEW
Reviewed Apr. 30, 2014

I don't consider a dish made from a commercial mix a recipe. Never as healthy as made from scratch, and Mexican rice from scratch is simple to make. but I do like another reviewers hint to use the leftovers in a taco shell with taco trimmings.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT