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Mexican Chicken and Rice Recipe

Hi Guys, today I’ll show you How to Make a Mexican Style Rice and Chicken. This is one of my favorite recipes to use leftover cooked chicken. It’s a one pot meal and ready in under 30 minutes. Ingredients are listed below. If you watched my last video, baked lemon chicken – I had leftover chicken and pulled the meat off the bone, cut it up into small pieces. That’s the cooked chicken I’m using for this recipe.
Long grain white rice – 1 cup – 165g – 6oz
Chicken cooked – 1 cup – 130g
Chicken broth – 2 cups – 500ml
Tomato Sauce – ½ cup – 125 ml
Yellow Onion – 1 medium – 160g
Red and Green Bell Peppers – ½ of a medium red and ½ of a medium green – ¾ cup – 130g
Corn kernels – ½ cup – 90 g – 3oz
Cilantro leaves – ¼ cup
Ground Cumin- 1.5 tsp
Garlic Powder – 1 tsp
Paprika – 1 tsp
Chili Powder – ¼ tsp – use less if you want it mild
Vegetable Oil – few tablespoons
Hot sauce – few drops
Cheddar Cheese – ½ cup – optional
Sour Cream – optional

I also have some cut up green and red bell peppers. Corn kernels, you can use fresh, frozen or canned. Chopped yellow onion. A cup of long grain rice. Chicken stock, you can substitute vegetable stock or even water. Tomato sauce, fresh cilantro leaves. Hot Sauce. For the dry spices, garlic powder, cumin powder, cayenne pepper and paprika. After the dish is cooked, you can mix in some shredded cheddar cheese if you like. The cheese is optional. This rice dish has plenty of flavor and the cheese is just an addition. This is a simple weeknight recipe since the chicken is already cooked. You can pull the meat off a store cooked rotisserie chicken. If you are using raw chicken, cut it up into bite size pieces, sprinkle on some salt, pepper, garlic powder and saute for a few minutes in a little oil. It’s very quick.

Heat up a pan and add a few tablespoons of vegetable oil. Put the onions in, red and green bell peppers. ¼ teaspoon salt and stir. Sautee this until soft. Add the dry spices, ½ tsp salt and cook for a minute so the spices lose their raw flavor. Mix in the chicken, add the corn and cilantro leaves. I’ve washed and drained the rice, add it to the pot, the chicken stock, tomato sauce and a few drops of hot sauce. Bring this to a boil. Once it comes to a boil, cover the pot, lower the heat and simmer for about 20 minutes. It’s been about 17 minutes, I’ll check the rice. It needs a few more minutes of cooking. It could take anywhere from 20 to 25 minutes. Now the dish is done. You can put some fresh cilantro on top and if you like, the shredded cheese. It melts in very nicely. Sour cream is cooling over this hot rice and chicken. Rice dishes are generally comfort food and this is no exception.

Give this recipe a try and let me know what you think in the comments below. Subscribe and I’ll see you next time. Thanks for watching 🙂


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