Mexican Chicken and Rice

The moment I think of Mexican Chicken and Rice, I’m transported back to cozy evenings spent with family, gathered around the table. This dish has a way of bringing everyone together, its fragrant aroma filling the air as it simmers on the stove. The vibrant colors of the peppers and the warm tones of the spices make it a feast for the eyes as much as it is for the palate. Just imagine the crunch of fresh toppings, like cilantro and avocado, adding layers of flavor and texture. It’s a comforting meal that feels like a warm hug, perfect for weeknights when you want something easy yet satisfying.

What I love most about Mexican Chicken and Rice is its versatility. Whether you’re feeding a crowd or enjoying a quiet dinner, this dish adapts to your needs. It’s packed with protein and wholesome ingredients that provide sustenance without skimping on flavor. Plus, it’s a fantastic way to utilize pantry staples and fresh produce. I always find it exciting to create this dish, as every bite tells a story of home and hospitality.

What You Need for Mexican Chicken and Rice

Gathering the right ingredients is key to making this dish successful. Each component plays a vital role in building the flavor profile and texture of Mexican Chicken and Rice. You’ll find that the combination of spices, proteins, and fresh vegetables creates a meal that’s both satisfying and vibrant.

• 1 tablespoon extra-virgin olive oil: This healthy fat is essential for sautéing the ingredients and adds a rich flavor.
• 1 pound boneless skinless chicken breasts or thighs, cut into 3/4-inch pieces: The star of the dish, providing protein and heartiness.
• 1 small yellow onion, chopped: Adds sweetness and depth of flavor to the dish.
• 2 small jalapeños or 1 large jalapeño, core and seeds discarded, diced: For those who love a bit of heat.
• 1 red bell pepper, chopped: Introduces sweetness and color.
• 2 teaspoons chili powder: A key spice that gives the dish its signature flavor.
• 2 teaspoons garlic powder: Enhances the overall flavor profile.
• 1 teaspoon cumin: Contributes a warm, earthy element.
• 1 teaspoon oregano: Offers a hint of brightness.
• ½ teaspoon kosher salt: Essential for enhancing all the flavors.
• ½ teaspoon ground black pepper: Adds a gentle kick.
• 1 can black beans (15 ounces), rinsed and drained: Adds protein and fiber.
• 1 cup long or medium-grain brown rice: The base of the dish that absorbs all the flavors.
• 1 can diced tomatoes in their juices (15 ounces): Brings moisture and acidity.
• 3 medium green onions, chopped: Adds freshness and crunch.
• Optional for serving: chopped fresh cilantro, lime wedges, additional sliced jalapeño, shredded cheese, diced avocado, prepared salsa, sour cream or plain Greek yogurt: All these toppings enhance the dish’s flavor and presentation.

Mexican Chicken and Rice Instructions

Cooking Mexican Chicken and Rice is a delightful experience that fills your kitchen with irresistible aromas. Let’s take it step by step, ensuring you capture every flavor and texture in this wonderful dish.

1. Begin by heating the olive oil in a large skillet or Dutch oven over medium to high heat. It should shimmer, indicating it’s ready for cooking. This initial step is crucial as it sets the stage for flavor.
2. Once the oil is hot, add in the chicken pieces, onion, jalapeño, and red bell pepper. Cook for about 3 to 5 minutes, stirring occasionally. You’ll want the chicken to brown slightly and the onion to soften, which means you’re on the right track.
3. Next, sprinkle in the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir well to coat the chicken and vegetables. Cook for an additional 30 seconds to allow the spices to bloom and release their fragrant oils.
4. Add the black beans and rice to the skillet. Stir thoroughly to ensure everything is well mixed.
5. Now, pour in the diced tomatoes with their juices and about 1 and 1/2 cups of water. Stir to combine all the ingredients. This mixture will bubble as it heats up, creating a mouthwatering sauce.
6. Bring everything to a gentle boil, then cover the skillet with a tight-fitting lid. Reduce the heat and let it simmer for about 30 minutes. This allows the flavors to meld beautifully.
7. After 30 minutes, carefully remove the lid. You’ll want to stir the mixture and scrape up any rice that might be sticking to the bottom. This step ensures even cooking.
8. Re-cover the skillet and continue to simmer for another 10 to 20 minutes, or until the rice is tender. Make sure to stir every 10 minutes to prevent sticking. If you notice the rice drying out, add a bit more water.
9. Lastly, stir in the green onions. This adds a fresh crunch. Taste and adjust seasoning if necessary, then serve warm with any desired toppings.

Enjoy the delightful experience of Mexican Chicken and Rice with your loved ones!

Tips for Success

To ensure your Mexican Chicken and Rice turns out perfectly, here are some helpful tips. These suggestions can enhance your cooking experience and help you achieve the best results.

• Storage: Keep leftovers in an airtight container for up to 3 days in the refrigerator. This helps maintain quality and flavor.
• Freezing: You can freeze this dish for up to 2 months. Reheat it gently on the stovetop or microwave.
• Pairing: Consider serving with a side of guacamole or refried beans for a complete meal.
• Meal prep: This dish is great for meal prep. Make a large batch and divide it into containers for easy lunches throughout the week.
• Serving size: Serve with lime wedges and fresh cilantro to brighten the flavors.

Side Dish Ideas for Mexican Chicken and Rice

When it comes to serving Mexican Chicken and Rice, there are countless possibilities that can elevate your meal. Here are some tasty suggestions:

• Fresh Salad: A light green salad with vinaigrette can provide a refreshing contrast to the hearty rice.
• Elote: Grilled Mexican street corn topped with cheese and chili powder complements the flavors beautifully.
• Guacamole: This creamy dip adds richness and is a perfect pairing.
• Chips and Salsa: Offer a crunchy side of tortilla chips with your favorite salsa for a delightful appetizer.
• Mexican Street Tacos: Consider serving alongside tacos filled with grilled veggies or chicken for a fun and interactive dinner.
• Rice and Beans: A simple side of black beans or refried beans can enhance the meal’s heartiness.
• Quesadillas: Cheese-filled quesadillas make a great side and can be filled with whatever you like.

FAQ

Conclusion

In summary, Mexican Chicken and Rice is a delightful dish that encapsulates the essence of comfort food. It’s perfect for family gatherings and quick weeknight dinners alike. I encourage you to try this recipe for yourself; it’s sure to become a favorite in your household. The layers of flavor and the warmth it brings make it an experience worth savoring.

Mexican Chicken and Rice

The ultimate comfort food that brings a taste of Mexico to your table. This Mexican Chicken and Rice is bursting with flavors, combining tender chicken, hearty rice, and vibrant vegetables for an easy weeknight dinner. Perfect for families and gatherings, it’s a dish you’ll want to make tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Oven
• Cutting Board
• Frying Pan
• Large Pot
• Wooden Spoon
• Saucepan
• Chef's Knife

Ingredients

  

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless skinless chicken breasts or thighs cut into 3/4-inch pieces
• 1 small yellow onion chopped
• 2 small jalapeños or 1 large jalapeño, core and seeds discarded, diced
• 1 small red bell pepper chopped
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 can (15 ounces) black beans rinsed and drained
• 1 cup long or medium-grain brown rice do not use short grain or instant, as it will become mushy
• 1 can (15 ounces) diced tomatoes in their juices
• 3 medium green onions chopped
• Optional chopped fresh cilantro, lime wedges, additional sliced jalapeño, shredded cheese, diced avocado, prepared salsa, sour cream or plain Greek yogurt

Instructions

 

• Heat the olive oil in a large skillet or Dutch oven over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeño, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften.
• Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook for 30 seconds.
• Add the black beans and rice. Stir to coat once more.
• Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer for 30 minutes.
• Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
• Stir in the green onions. Serve warm with any other desired toppings.

Notes

• Tip 1: Note that if white rice or another type of rice or grain is substituted, the cooking time will vary. Consult the package for guidance.
• Tip 2: To Store. Keep leftovers in an airtight container for up to 3 days in the refrigerator.
• Tip 3: To Reheat. Warm gently on the stovetop, covered, until heated through. If needed, add a few tablespoons of water or chicken stock to the pan to rehydrate the rice while warming. Alternatively, you may warm in the microwave until heated through.

Keyword comfort food, Easy Chicken and Rice, Mexican Chicken Recipe, Weeknight Dinner

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.