Mexican Chicken And Rice Recipe

Mak Erot

3 min read

·

Apr 10, 2025

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Mexican Chicken and Rice: A Flavorful Fiesta in Your Kitchen

This vibrant and flavorful Mexican Chicken and Rice recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a casual gathering. It's simple to make, bursting with authentic Mexican flavors, and incredibly satisfying. This recipe focuses on creating a rich and complex taste profile using readily available ingredients. Get ready to transport your taste buds south of the border!

Ingredients You'll Need:

This recipe makes about 6 servings. Feel free to adjust the quantities based on your needs.

• For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
  • 1 cup chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • Salt and pepper to taste

• For the Rice:

  • 1 tbsp olive oil
  • 1 cup long-grain white rice
  • 1 ½ cups chicken broth (from the chicken mixture)

Instructions: A Step-by-Step Guide to Deliciousness

Cooking the Chicken:

1. Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Brown the Chicken: Add the chicken cubes to the skillet and cook until browned on all sides.
3. Simmer the Chicken: Stir in the diced tomatoes (both cans), chicken broth, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Cooking the Rice:

1. Toast the Rice: While the chicken is simmering, heat the olive oil in a separate saucepan over medium heat. Add the rice and cook, stirring constantly, for 1-2 minutes, until lightly toasted.
2. Simmer the Rice: Add the reserved chicken broth to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.

Combining and Serving:

Once both the chicken and rice are cooked, you can either serve them separately or gently stir the chicken mixture into the cooked rice. Garnish with fresh cilantro, shredded cheese (Monterey Jack or Cheddar are great choices), and a dollop of sour cream or guacamole for an extra touch of deliciousness.

Tips and Variations for Your Mexican Chicken and Rice:

• Spice it up: Add more cayenne pepper or a pinch of chipotle powder for extra heat.
• Add some veggies: Feel free to add other vegetables like corn, zucchini, or carrots.
• Use different protein: Substitute the chicken with ground beef, shredded pork, or black beans for a vegetarian option.
• Make it a one-pot meal: For easier cleanup, cook the chicken and rice together in a single large pot or Dutch oven. Just add the rice to the chicken mixture during the last 15-20 minutes of cooking time.
• Make it ahead: This dish tastes even better the next day, making it perfect for meal prepping.

Enjoy your homemade Mexican Chicken and Rice! This recipe is a fantastic starting point for culinary creativity. Don't hesitate to experiment with different spices and ingredients to make it your own. Happy cooking!