Best 20 Mexican Chicken And Rice Recipes

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

SLOW COOKER MEXICAN CHICKEN AND RICE

Steps:

• Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
• Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

MEXICAN CHICKEN AND RICE SALAD

Steps:

• Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.

INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
• Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
• Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE

Steps:

• Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
• Remove chicken from marinade, and sprinkle with garlic salt and pepper.
• Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
• Serve with Mexican rice and black beans.
• Mexican Rice:.
• Cook rice in 1 tablespoon oil, until lightly browned.
• Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.

MEXICAN VELVEETA CHICKEN AND RICE

Steps:

• Coat bottom of skillet with oil.
• Add chicken. Cook approximately 10-15 minutes on med-hi heat or until chicken is white clear through. Set aside.
• Boil the water with bouillon until cubes are dissolved, then add rice. Remove from heat and cover 5 mins or until rice is set. (If there is any excess water, this is okay. Leave in for mixing).
• Transfer chicken and rice to a large stock pot. Add velveeta cubes and sour cream. Mix well. Over medium heat, stir frequently to prevent sticking on the bottom until cheese is no longer lumpy. Serve hot. Refridgerate leftovers. REHEAT WELL.

CROCK-POT CHEESY MEXICAN CHICKEN AND RICE

Steps:

• 1. Place chicken breasts in the crockpot.
• 2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
• 3. Pour the mixture over the chicken.
• 4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
• 5. Garnish with sour cream if desired.

EASY MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender., Sprinkle with cheese. Serve with sour cream, avocado and tomato.

MEXICAN CHICKEN AND RICE

Steps:

• Season chicken drumsticks with 1/2 packet of taco seasoning mix.
• Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
• On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
• Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
• Add water and bring to a boil.
• Place chicken on top of the rice.
• Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
• Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken breasts in the bottom of a casserole dish. Season with salt and pepper.
• Combine Mexican-style tomatoes, rice, celery soup, and chicken soup in a bowl. Pour mixture over the chicken breasts. Cover casserole with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove aluminum foil. Add Mexican cheese blend and tortilla chips to casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cheese is melted and bubbly, about 5 minutes.

MEXICAN CHICKEN CHILI AND RICE

Steps:

• Heat oil over medium heat in a 10-inch skillet; cook onions until starting to turn translucent, about 3 minutes. Add garlic and cook 1 minute more. Stir in chicken and chili powder. Add diced green chilies, fire roasted tomatoes with juices, pinto beans, and water. Cover and simmer until heated through and flavors blend, about 10 minutes.
• Add Knorr Fiesta Sides, Mexican Rice and corn. Stir to combine, cover and bring to a simmer. Reduce heat to low and cook, covered for 7 minutes. Turn off heat and let sit, covered, for an additional 5 minutes.
• Serve garnished with cheese and tortilla chips, if desired.

MEXICAN CHICKEN AND RICE WRAPS

Steps:

• In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
• In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
• As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.

CROCK POT MEXICAN CHICKEN AND SPANISH RICE

Steps:

• Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
• After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
• Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.

MEXICAN CHICKEN WITH BEANS AND RICE

Steps:

• Start your baking oven preheating to 250 degree Fahrenheit.
• Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.
• Dry 2-3 the Chicken Legs with a paper towel.
• Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.
• Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.
• Remove the browned Chicken Legs and set aside.
• Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.
• Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.
• Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.
• Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.

INSTANT POT® MEXICAN CHICKEN AND RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken and season with cumin, cayenne, and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned, 2 to 3 minutes. Pour in rice and saute, allowing oil and spices to coat grains.
• Stir black beans, diced tomatoes, chicken broth, salsa, and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving, about 3 minutes.

MEXICAN ZUCCHINI AND CHICKEN OVER RICE

Steps:

• Bring first four ingredients to a boil in saucepan. Cover and simmer 45-50 minutes.
• Cut chicken into bite size chunks, shake in plastic bag with the rice flour, cumin, chili powder, Italian seasoning and salt.
• I use Pam type spray or several teaspoons olive oil to saute onions and peppers, cook till onions translucent, add garlic. cook a minute or so. Add zucchini and cover, toss frequently to start the zucchini cooking. Let cool -- then add salsa. Mix together, cover and let simmer.
• In another frypan, heat a few teaspoons olive oil or Pam type spray. Brown chicken cubes that you shook with seasoning and flour.
• Add chicken chunks to the veggies, simmer until rice is done.
• Serve over rice.

MEXICAN CHICKEN AND RICE SKILLET

Steps:

• Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
• Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
• Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.

MEXICAN CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro. To make this process easier, I always have cooked chicken on hand, and use Uncle Ben's Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

POLLO LOCO - MEXICAN CHICKEN AND RICE RECIPE - (3.7/5)

Steps:

• Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). While the chicken is grilling prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning. Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Heat cheese dip according to package directions set aside. To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.