Let me tell you about my Mexican chicken and rice—it’s one of those dishes that just feels like a warm hug on a plate! Seriously, every bite bursts with vibrant flavors that transport you right to a sunny fiesta. The combination of tender chicken, fluffy rice, and zesty spices creates a mouthwatering experience that’s not only filling but also oh-so-simple to whip up. I love how it all comes together in just one pot, making cleanup a breeze. Whether you’re cooking for family or wanting to impress friends, this dish is a crowd-pleaser. Plus, it’s versatile enough to customize with your favorite toppings! Trust me, once you try it, you’ll find yourself reaching for this recipe time and time again.
Ingredients for Mexican Chicken and Rice
- 1 lb chicken breast, diced
- 1 cup rice
- 2 cups chicken broth
- 1 can black beans, drained
- 1 cup corn
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish
How to Prepare Mexican Chicken and Rice
Step-by-Step Instructions
Alright, let’s dive into the fun part—making this delicious Mexican chicken and rice! It’s super simple, and I promise you’ll be amazed at how everything just comes together.
- First things first, heat up that lovely olive oil in a large pan over medium heat. You want just enough heat to get things sizzling but not so much that it splatters everywhere—trust me, we don’t want a mess!
- Once the oil is shimmering, toss in the chopped onions and minced garlic. Sauté them for about 3-4 minutes, or until the onions are soft and translucent. Oh, the smell is heavenly!
- Next up, add your diced chicken to the pan. Cook it for about 5-7 minutes, stirring occasionally, until it’s browned all over. You want that golden color to seal in the flavor!
- Now it’s time to spice things up! Stir in the chopped bell pepper, cumin, chili powder, and a pinch of salt. Cook this mixture for 2 minutes, allowing those spices to release their wonderful aromas. Your kitchen will start to feel like a Mexican fiesta!
- Next, add the rice and give everything a good mix, making sure the rice gets coated with those tasty spices.
- Pour in the chicken broth and bring it all to a boil. This is where the magic happens! Once it’s bubbling, reduce the heat to low, cover the pan, and let it simmer for 20 minutes. Don’t lift the lid—you want to keep all that steam inside!
- After 20 minutes, it’s time to add in the black beans and corn. Gently mix them in, care not to break the rice. Cover and cook for another 5 minutes. This final step brings everything together beautifully!
- Remove the pan from heat and let it sit, covered, for 5 minutes. This way, the flavors meld together even more.
- Finally, garnish with fresh cilantro before serving. Wow, you did it! Enjoy your vibrant and flavorful Mexican chicken and rice!
Why You’ll Love This Recipe
- It’s bursting with flavor from delicious Mexican spices that will make your taste buds dance!
- One-pot wonder—easy cleanup means more time enjoying your meal.
- Hearty and filling, it’s perfect for a cozy family dinner or meal prep for the week.
- Nutritious and packed with protein from chicken and fiber from beans and corn!
- Versatile! You can easily customize it with your favorite veggies or toppings.
- Quick to make—ready in just 40 minutes, it’s ideal for busy weeknights.
Tips for Success
To really elevate your Mexican chicken and rice, here are a few of my favorite tips! First, don’t hesitate to adjust the spices to match your taste—if you love heat, add a pinch of cayenne pepper or some diced jalapeños for a kick. You can also use leftover rotisserie chicken to save time; just toss it in during the last few minutes of cooking. For extra flavor, consider adding a squeeze of lime juice right before serving—it brightens everything up! And remember, letting the dish sit covered after cooking allows the flavors to mingle beautifully. Enjoy your cooking adventure!
Nutritional Information
Here’s a quick look at the nutritional values for my Mexican chicken and rice, and trust me, it’s a wholesome meal! Each serving (about 1 cup) packs approximately 350 calories, with 8g of fat, 25g of protein, and 50g of carbohydrates. You also get 6g of fiber, which is fantastic for keeping you full and satisfied! Plus, with only 2g of sugar and 600mg of sodium, it’s a great choice for a balanced dish. Remember, these values are estimates based on standard ingredient brands, but they give you a good sense of what you’re enjoying!
FAQ Section
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice takes longer to cook, so you’ll need to adjust the simmering time. Generally, it’ll take about 45-50 minutes instead of the usual 20 minutes for white rice.
Can I make this dish ahead of time?
Yes, you can! This Mexican chicken and rice reheats beautifully, making it perfect for meal prep. Just store it in an airtight container in the fridge for up to 3-4 days. When you’re ready to enjoy it, simply reheat in the microwave or on the stovetop.
What can I serve alongside this dish?
I love serving this with a simple side salad or some tortilla chips and salsa for added crunch. You could even whip up some guacamole for a creamy contrast! A refreshing drink like iced tea or a margarita pairs perfectly too!
Can I add other vegetables?
For sure! Feel free to mix in your favorite veggies like zucchini, spinach, or even diced tomatoes. Just remember to adjust the cooking time a bit if you add ingredients that require longer cooking.
Is this dish gluten-free?
Yes, it is! As long as you ensure your chicken broth is gluten-free, this Mexican chicken and rice recipe is safe for those avoiding gluten. Enjoy a hearty meal without worry!
Serving Suggestions
To really elevate your meal, I love serving my Mexican chicken and rice alongside some crispy tortilla chips and fresh salsa for that perfect crunch! A side of guacamole adds a creamy, dreamy element that complements the spices beautifully. You could also whip up a simple green salad with a zesty lime vinaigrette to balance the flavors. And don’t forget a chilled glass of horchata or a refreshing margarita to wash it all down—yum!
Storage & Reheating Instructions
Storing your Mexican chicken and rice is super easy! Just transfer any leftovers to an airtight container and pop it in the fridge, where it’ll stay fresh for about 3-4 days. When you’re ready to enjoy it again, simply reheat in the microwave for a couple of minutes, stirring halfway through to ensure even heating. You can also warm it up on the stovetop over low heat, adding a splash of chicken broth if it seems a bit dry. Enjoy your delicious leftovers!
For more information on the health benefits of beans, check out this Healthline article.
To learn more about the nutritional value of chicken, visit this NCBI study.
Print
Mexican chicken and rice: 5 steps to a delicious meal
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful and filling dish featuring chicken and rice with Mexican spices.
Ingredients
- 1 lb chicken breast, diced
- 1 cup rice
- 2 cups chicken broth
- 1 can black beans, drained
- 1 cup corn
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add onions and garlic, sauté until soft.
- Add chicken and cook until browned.
- Stir in bell pepper, cumin, chili powder, salt, and cook for 2 minutes.
- Add rice and mix well.
- Pour in chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Add black beans and corn, mix gently.
- Cover and cook for another 5 minutes.
- Remove from heat and let sit for 5 minutes.
- Garnish with cilantro before serving.
Notes
- Adjust spices to your taste.
- Use leftover chicken for quicker preparation.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: mexican chicken and rice, chicken and rice, mexican dish
