Are you a fan of bold flavors, vibrant colors, and warm hospitality? Then you’ll love these 20 delicious Mexican chicken and rice recipes that are perfect for any occasion! From comforting one-pot casseroles to zesty street corn bowls, we’ve got you covered with an array of mouthwatering dishes that blend the rich flavors of Mexico with the convenience of a weeknight dinner. In this article, we’ll take you on a culinary journey through the heart of Mexico, exploring classic combinations and innovative twists that will spice up your mealtime routine. Whether you’re hosting a fiesta for friends or just need a quick and easy dinner solution, these recipes are sure to satisfy your cravings and leave you wanting more. So let’s dig in and discover the bold flavors and vibrant spirit of Mexico!
One-Pot Mexican Chicken and Rice Casserole
Savor a flavorful and easy meal with this one-pot wonder, combining the spices of Mexico with the comfort of a hearty casserole.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups uncooked white rice
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup olive oil
– 1 cup chicken broth
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chopped onion and red bell pepper; cook until tender, about 5 minutes.
3. Add the chicken and cook until browned, about 5-6 minutes.
4. Stir in the cumin, smoked paprika, and diced tomatoes with green chilies. Cook for 1 minute.
5. Add the rice to the pot and stir to combine.
6. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Chipotle Chicken and Rice Skillet
A flavorful one-pot meal that combines the smoky heat of chipotle peppers with the comfort of chicken, rice, and vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 chipotle pepper in adobo sauce, chopped
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the diced onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
4. Add the red bell pepper and chopped chipotle pepper to the skillet and cook for an additional 2-3 minutes.
5. Stir in the cooked rice, cumin, salt, and pepper. Cook for 1-2 minutes to combine flavors.
6. Return the chicken to the skillet and stir to combine with the rice mixture.
7. Reduce heat to low and simmer for 5-7 minutes or until the chicken is fully cooked.
Cooking Time: 20-25 minutes
Creamy Cilantro Lime Chicken and Rice
Elevate your weeknight dinner routine with this vibrant and flavorful dish, bursting with the freshness of cilantro and lime.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 1/4 cup freshly chopped cilantro
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 2 tbsp freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes per side.
3. Transfer the chicken to a baking dish and set aside.
4. In the same skillet, add garlic and sauté for 1 minute. Then, stir in heavy cream and lime juice. Bring to a simmer.
5. Stir in cooked rice and chopped cilantro. Cook for an additional 2-3 minutes or until heated through.
6. Serve chicken topped with creamy cilantro rice mixture.
Cooking Time: Approximately 25-30 minutes
Cheesy Mexican Chicken and Rice Bake
A flavorful and satisfying casserole that combines the richness of melted cheese, savory chicken, and tender rice.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
3. In a large mixing bowl, combine cooked rice, diced tomatoes with green chilies, cumin, salt, and pepper. Mix well.
4. In a separate bowl, mix together shredded cheeses.
5. In a 9×13-inch baking dish, arrange the chicken on the bottom. Top with the rice mixture, followed by the cheese mixture.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Slow Cooker Salsa Verde Chicken and Rice
Elevate your mealtime with this flavorful and effortless slow cooker recipe, featuring tender chicken, savory rice, and a tangy salsa verde sauce.
Ingredients:
• 1 lb boneless, skinless chicken breasts
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1/4 cup olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup salsa verde (homemade or store-bought)
• Salt and pepper to taste
Instructions:
1. In the slow cooker, combine chicken, rice, chicken broth, olive oil, onion, and garlic.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in salsa verde and season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Authentic Arroz con Pollo
Authentic Arroz con Pollo Recipe
Introduction
Savor the rich flavors of this classic Latin American dish, a staple at family gatherings and celebrations. This recipe brings together the comforting combination of chicken, rice, and spices.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 1 cup frozen peas and carrots (optional)
Instructions
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same saucepan, sauté the onion and garlic until softened, about 3-4 minutes.
4. Add the rice, oregano, cumin, salt, and pepper. Stir to combine.
5. Gradually add the chicken broth, bringing to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
7. If using peas and carrots, stir in during the last 2 minutes of cooking.
Cooking Time
Total: 30-35 minutes
Mexican Street Corn Chicken and Rice Bowl
A flavorful one-pot dish that combines the classic street corn flavors with juicy chicken, creamy rice, and a hint of spice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice
– 2 cups frozen corn kernels, thawed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 tbsp olive oil
– Optional: shredded cheese, cilantro, lime wedges for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pan and set aside.
3. In the same pan, add the diced bell pepper, onion, and garlic. Cook until tender, about 5 minutes.
4. Add the cooked rice, corn kernels, cumin, smoked paprika, salt, and pepper to the pan. Stir well to combine.
5. Return the chicken to the pan and stir to coat with the rice mixture.
6. Reduce heat to low and simmer for 10-12 minutes or until the chicken is fully cooked.
7. Serve hot, garnished with shredded cheese, cilantro, and a squeeze of lime juice if desired.
Cooking Time: 20-25 minutes
Black Bean and Chicken Stuffed Peppers with Rice
This flavorful recipe combines the savory taste of chicken, black beans, and rice with the sweetness of bell peppers. Perfect for a quick weeknight dinner or a weekend meal prep.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 1 cup cooked white rice
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken, onion, and garlic until the chicken is cooked through.
3. Add the black beans, cumin, paprika, salt, and pepper to the skillet. Stir well.
4. Stuff each bell pepper with the chicken and bean mixture, filling them as full as possible.
5. Place the stuffed peppers in a baking dish, drizzle with cooking spray or oil.
6. Bake for 25-30 minutes, or until the bell peppers are tender.
Cooking Time: 25-30 minutes
Easy Chicken Fajita Rice Skillet
A flavorful one-pot meal that’s perfect for a quick dinner or lunch. This recipe combines juicy chicken, crunchy bell peppers, and savory rice for a delicious and satisfying dish.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Optional: 8-10 fajita-sized flour tortillas
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken, onion, and bell peppers. Cook until the vegetables are tender and the chicken is cooked through (about 5-6 minutes).
3. Stir in cumin, paprika, salt, and pepper.
4. Add the cooked rice to the skillet and stir until combined with the vegetable mixture.
5. Serve hot, garnished with your favorite toppings (such as shredded cheese, diced tomatoes, or sour cream).
Cooking Time: 15-20 minutes
Poblano and Chicken Rice Casserole
A flavorful and filling one-pot dish that combines the richness of chicken, poblano peppers, and creamy rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large poblano peppers, roasted and diced
– 2 cups cooked white rice
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed veggies (e.g., peas, carrots, corn)
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken, onion, garlic, and mixed veggies in a large skillet until the chicken is browned.
3. Add cooked rice, cumin, paprika, salt, and pepper. Stir until combined.
4. Transfer mixture to a 9×13-inch baking dish. Top with diced poblano peppers and shredded cheese.
5. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Smoky Adobo Chicken and Rice
Experience the bold flavors of the Philippines with this mouthwatering dish that combines tender chicken, savory rice, and a rich adobo sauce.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups cooked white rice
– 1/4 cup soy sauce
– 1/4 cup vinegar (apple cider or white)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-6 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add the soy sauce, vinegar, and cooked rice to the skillet. Stir to combine.
6. Return the chicken to the skillet and stir to coat with the adobo sauce.
7. Reduce heat to low and simmer, covered, for 10-12 minutes or until the chicken is tender.
Cooking Time: 20-22 minutes
Green Chile Chicken and Rice Soup
This hearty soup combines tender chicken, creamy rice, and the bold flavors of green chile peppers for a comforting meal that’s perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 can (14.5 oz) diced green chiles
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the rice, chicken broth, green chiles, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Jalapeño Popper Chicken and Rice Bake
Transform your weeknight dinner with this creamy, spicy, and savory chicken and rice casserole. A flavorful twist on traditional comfort food!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 cup shredded cheddar cheese
– 1/2 cup cream of mushroom soup
– 1/4 cup milk
– 1 tsp paprika
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 6-8 jalapeños, seeded and chopped
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine chicken, cooked rice, cheddar cheese, cream of mushroom soup, milk, paprika, garlic powder, salt, and pepper. Mix well.
3. Stir in chopped jalapeños.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Bake for 30-35 minutes or until the chicken is cooked through and the casserole is golden brown.
6. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Chicken Tinga Rice Bowls
Savory chicken tinga meets fluffy rice and creamy avocado in this flavorful bowl recipe, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup lard or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked white rice
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
– Avocado slices, for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, cumin, and paprika (if using). Cook until onion is translucent.
4. Stir in diced tomatoes. Bring to a simmer and cook for 10-15 minutes or until sauce has thickened slightly.
5. Serve chicken mixture over cooked rice.
6. Top with sliced avocado and garnish with cilantro leaves.
Cooking Time: 30 minutes
Mexican Red Rice with Shredded Chicken
This recipe combines the flavors of Mexico with tender shredded chicken, all wrapped up in a vibrant red rice dish.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 pound cooked chicken breast, shredded
Instructions:
1. Heat oil in a medium saucepan over medium heat.
2. Add diced onion and cook until translucent (3-4 minutes).
3. Add minced garlic and cook for an additional minute.
4. Stir in tomato paste, paprika, salt, and pepper. Cook for 1 minute.
5. Add rice to the saucepan and stir to combine with the spice mixture.
6. Add water to the saucepan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 18-20 minutes or until rice is cooked and fluffy.
8. Fluff cooked rice with a fork and stir in shredded chicken.
Cooking Time: 25-30 minutes
Chicken Enchilada Rice Casserole
Elevate your weeknight dinner game with this hearty, flavorful casserole that combines the best of Mexican and American comfort food. This one-dish wonder is packed with juicy chicken, creamy enchilada sauce, and savory rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rice according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
4. Combine cooked chicken, enchilada sauce, cumin, paprika, salt, and pepper in a bowl. Stir well.
5. In a 9×13-inch baking dish, arrange half of the cooked rice in the bottom. Top with the chicken mixture, then sprinkle with half of the shredded cheese.
6. Repeat layers, finishing with a layer of rice on top.
7. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Avocado Lime Chicken and Rice Salad
This refreshing salad combines juicy chicken, creamy avocado, zesty lime, and fluffy rice for a flavorful and healthy meal.
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 ripe avocados, diced
– 1 cup cooked white rice
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chicken, avocado, and rice.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Sprinkle the chopped cilantro over the top and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5-7 minutes (preparing ingredients)
Servings: 4
Instant Pot Mexican Chicken and Rice
This flavorful one-pot dish combines tender chicken, creamy rice, and spicy flavors for a quick and delicious meal. Perfect for a weeknight dinner or a crowd-pleasing party.
Ingredients:
• 1 lb boneless, skinless chicken breast or thighs
• 2 cups uncooked white rice
• 4 cups water
• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 can (10 oz) enchilada sauce
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• Optional: jalapeños or hot sauce for added heat
Instructions:
1. Press the “Saute” button on the Instant Pot. Heat oil until shimmering.
2. Add onion and bell pepper; cook until tender, about 3-4 minutes.
3. Add chicken; cook until browned, about 5 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Add rice, water, and enchilada sauce. Mix well.
6. Close the lid and set valve to “Sealing”. Cook at high pressure for 8-10 minutes.
7. Let pressure release naturally for 5 minutes before quick-releasing any remaining steam.
8. Fluff rice and chicken with a fork. Serve hot, garnished with optional jalapeños or hot sauce.
Cooking Time: 18-22 minutes
Chicken and Rice Stuffed Zucchini Boats
Transform summer zucchinis into a delicious main course by filling them with savory chicken, rice, and spices.
Ingredients:
– 4 medium-sized zucchinis
– 1 lb boneless, skinless chicken breast, cooked and diced
– 2 cups cooked white rice
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large bowl, mix together chicken, rice, cheese, parsley, garlic, salt, and pepper.
4. Stuff each zucchini boat with the chicken mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper, seam-side down.
6. Drizzle olive oil over the top of each zucchini boat.
7. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Chorizo and Chicken Paella-Style Rice
This Spanish-inspired rice dish is a flavorful and aromatic twist on traditional paella, featuring chorizo sausage and chicken.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 Spanish chorizo sausage, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pan and set aside.
3. Add chorizo sausage and cook until crispy, about 3-4 minutes. Remove from pan and set aside with chicken.
4. Reduce heat to medium and add onion, garlic, saffron, smoked paprika, salt, and pepper. Cook until onion is translucent, about 5 minutes.
5. Add Arborio rice to the pan, stirring to coat with oil and combine with onion mixture.
6. Add water to the pan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
8. Fluff rice with a fork and stir in cooked chicken and chorizo sausage. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your mealtime with these 20 mouthwatering Mexican chicken and rice recipes! From classic dishes like Arroz con Pollo and Chicken Enchilada Rice Casserole, to innovative twists like Smoky Adobo Chicken and Rice and Jalapeño Popper Chicken and Rice Bake, there’s something for every occasion. These flavorful and easy-to-make recipes are perfect for weeknight dinners, special occasions, or even meal prep. With a variety of spice levels and cooking methods, you’ll find inspiration for your next Mexican-inspired feast.
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