Best 7 Mexican Zucchini And Chicken Over Rice Recipes

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Are you in search of a flavorful and satisfying dish that combines the vibrant flavors of Mexican cuisine with the health benefits of zucchini and chicken? Look no further than the delectable "Mexican Zucchini and Chicken Over Rice" recipe. This wholesome dish is a symphony of flavors, colors, and textures, featuring tender zucchini, succulent chicken, and aromatic spices bursting with Mexican flair, all served over a bed of fluffy rice. Get ready to tantalize your taste buds and nourish your body with this delightful and nutritious culinary creation.

Here are our top 7 tried and tested recipes!

MEXICAN CHICKEN AND RICE



Mexican Chicken and Rice image

On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

MEXICAN ZUCCHINI AND CHICKEN OVER RICE



Mexican Zucchini and Chicken over Rice image

Easy quick meal great as one dish supper or with a green salad on the side. (Gluten Free) I like thighs best, but you can use breast if you prefer after the contest

Provided by Robin Batterson

Categories     < 60 Mins

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 16

2 cups water
1/2 cup salsa, medium heat (or heat of choice)
1 cup brown rice
1/2 teaspoon salt
4 chicken thighs, boneless skinless (1 1/4 lbs)
2 tablespoons brown rice flour (or flour of choice)
1 teaspoon ground cumin
1/4-1 teaspoon chili powder (or to desired heat)
1/2 teaspoon italian seasoning
1/2 teaspoon salt
1 onion, small (chopped or minced)
1/2 green pepper, large (chopped or minced)
1 teaspoon garlic, minced
1 lb zucchini, cut into 4ths then sliced for 1/4 round slices
1 cup salsa, bottled
olive oil, for frying

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.

EASY TEX-MEX CHICKEN AND RICE



Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

Steps:

  • In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
  • Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
  • Sprinkle over the cilantro and serve.

SPANISH RICE WITH ZUCCHINI



Spanish Rice with Zucchini image

Provided by George D. Morrison

Categories     Garlic     Onion     Rice     Side     Bake     Quick & Easy     Wheat/Gluten-Free     Zucchini     Winter     Gourmet     California     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup basmati or other long-grain rice
2 cups chicken broth
1 medium zucchini, cut into 1/4-inch dice

Steps:

  • Preheat oven to 350°F.
  • In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
  • Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

EASY MEXICAN CHICKEN AND RICE



Easy Mexican Chicken and Rice image

This is a super-tasty, Mexican-style dinner that everyone loves. I've served it at informal get-togethers, passing the toppings around for a fun presentation. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons butter
1-3/4 cups salsa
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons lime juice
1/2 cup shredded cheddar cheese
1 cup sour cream
1 medium ripe avocado, peeled and cubed
1 medium tomato, chopped

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.

Nutrition Facts : Calories 617 calories, Fat 32g fat (16g saturated fat), Cholesterol 133mg cholesterol, Sodium 1478mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 33g protein.

DOTTIE'S ZUCCHINI, CHICKEN, AND RICE CASSEROLE



Dottie's Zucchini, Chicken, and Rice Casserole image

Make and share this Dottie's Zucchini, Chicken, and Rice Casserole recipe from Food.com.

Provided by janem123

Categories     Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons vegetable oil, divided
2 cups onions, chopped
1 garlic clove, minced
3 cups zucchini, diced
2 cups mushrooms, sliced
3 cups cooked chicken, diced
1 cup white rice or 1 cup brown rice, uncooked
2 1/2 cups chicken broth or 2 1/2 cups water
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup parmesan cheese, grated
salt and pepper
2 cups tomatoes, chopped
1/2 teaspoon chili powder

Steps:

  • Preheat oven to 350*.
  • Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes.
  • Add the zucchini and mushrooms and saute for 3 minutes more.
  • Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
  • Place mixture in a greased 9 x 13 baking dish.
  • Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
  • Spoon the topping over the rice and chicken mixture.
  • Bake for 1 hour.

ZUCCHINI AND RICE CASSEROLE



Zucchini and Rice Casserole image

This is a great recipe to use all that zucchini from your garden, cheesy and delicious!

Provided by Paula

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ½ cups water
½ cup uncooked white rice
2 pounds zucchini
¼ cup butter
¼ cup vegetable oil
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
salt and pepper to taste
2 eggs, beaten
1 cup bread crumbs
2 tablespoons butter, melted

Steps:

  • Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
  • Preheat oven's broiler. Grease a 9x13 inch baking dish.
  • Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
  • Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
  • Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
  • Broil about 6 inches from the source of heat until lightly browned and bubbly.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 19 g, Cholesterol 65.8 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 7.6 g, Sodium 263 mg, Sugar 2.4 g

Tips:

  • For the best flavor, use fresh zucchini and chicken.
  • If you don't have chicken broth, you can use water instead.
  • Feel free to add other vegetables to this dish, such as bell peppers, onions, or corn.
  • Serve this dish with a side of sour cream, guacamole, or salsa.
  • If you want a spicier dish, add a pinch of cayenne pepper or chili powder.
  • This dish can be made ahead of time and reheated later.

Conclusion:

This Mexican Zucchini and Chicken over Rice is a flavorful and easy-to-make dish that is perfect for a weeknight meal. It is packed with vegetables and protein, and it is sure to become a family favorite.

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