Mexican Rice with Chicken

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Mexican Rice with Chicken AI-generated image
25 minTotal time
Difficulty: EasyDifficulty
515kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • white rice Long-grain brown rice, allowing extra cooking time and liquid as needed.
  • black beans Pinto beans in the same amount.
  • frozen corn An equal amount of drained canned corn.

Nutrition per serving

Estimated values for 1 serving, 515 kcal

Protein24 g
Carbohydrates70 g
Fat16 g

Fiber 8 g · Sugar 5 g · Sodium 650 mg

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This Mexican Rice with Chicken is a delicious and easy dish that can be served as a main or side dish. It is full of flavors and is sure to please everyone!

Main Dish Mexican

Steps

  1. Steps of Preparation:
  2. Heat olive oil in a large skillet over medium heat.
  3. Add diced onion and bell pepper and cook until softened, about 3-4 minutes.
  4. Add diced tomatoes and frozen corn and cook for another 2-3 minutes.
  5. Add cooked chicken, black beans, cumin, chili powder, garlic powder, oregano, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
  6. Add uncooked white rice and stir to combine.
  7. Cover and reduce heat to low. Simmer for 15-20 minutes or until rice is cooked through.
  8. Serve and enjoy!

Tips for Mexican Rice with Chicken

  • A tight-fitting lid helps the rice cook evenly; avoid lifting it often, since escaping steam can leave some grains firm.
  • The finished rice should be tender with distinct grains, not soupy. If it is still firm when the listed time is up, give it a little more covered time.
  • Let the skillet stand briefly off the heat before serving so moisture can settle and the rice can finish absorbing it.

Drink pairing

A crisp, dry rosé
Its refreshing fruitiness complements the savory chicken, beans, and warm spices without overpowering the rice.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the rice is done?
Taste a few grains: they should be tender throughout, with no hard or chalky center.

Can I make this ahead?
It is best freshly cooked, but you can prepare it ahead and refrigerate promptly; reheat leftovers until steaming hot.

What can I serve with it?
Serve it as a main with a crisp green salad, or offer it as a side alongside grilled vegetables.
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