Juanita'S Quick Mexican Chicken
Juicy, seasoned chicken breasts are sliced and sautéed to perfection, then combined with flavorful Spanish rice, chopped tomatoes, black olives, and corn for a quick, satisfying Mexican-inspired dish. Topped with sour cream, it’s ideal for a hearty weeknight dinner that appeals to all ages.
Ingredients
- 1 to 1.5 lb. whole chicken breasts, deboned and seasoned with salt and pepper ⓘ
- 1 to 2 Tbsp. avocado, peanut or vegetable oil ⓘ
- 1 Rice-A-Roni Spanish rice mix ⓘ
- 1 (14 1/2 oz.) can chopped chili-style tomatoes, undrained
- 1 (6 oz.) can sliced black olives, drained ⓘ
- 1/2 pkg. frozen corn
- 1 green bell pepper, chopped ⓘ
- sour cream ⓘ
Instructions
- Follow the directions on the Rice-A-Roni box to prepare the rice, substituting chili-style tomatoes for the recipe on the box.
- While the rice is cooking, slice the chicken breasts thinly into strips about 3 inches long.
- Saute the chicken strips in a 10-inch sauté pan or wok with oil until golden brown.
- Do not crowd the pan; sauté the chicken in batches if necessary.
- Use a slotted spoon to remove the chicken to a platter and keep warm in a 200°F oven.
Tips & Substitutions
For a quicker preparation, consider using pre-cooked rotisserie chicken, which can save time without compromising flavor. If you prefer a spicier dish, add diced jalapeños or a dash of cayenne pepper to the chicken while sautéing. You may also substitute the Rice-A-Roni with any other Spanish rice mix or make your own with rice, broth, and spices for a homemade touch.
Serving Suggestions
Serve this Quick Mexican Chicken over a bed of the prepared Rice-A-Roni Spanish rice. Garnish with sliced black olives, chopped green bell peppers, and a dollop of sour cream for added creaminess. This dish pairs beautifully with a side of Mexican street corn or a fresh green salad to balance the flavors. For a fun appetizer, consider serving it alongside Chicken Tortilla Roll-Ups.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and rice mixture in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Alternatively, you can reheat in a skillet over medium heat until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Juanita'S Quick Mexican Chicken contains roughly 130 calories, with 8g protein, 18g carbohydrates, and 3g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used in place of chicken breasts. They add more flavor and moisture to the dish. Just ensure they are cooked until the internal temperature reaches 165°F for safe consumption.
What if I can't find Rice-A-Roni?
If Rice-A-Roni is unavailable, you can make your own Spanish rice using long-grain rice, tomato sauce, spices such as cumin and paprika, and chicken broth. This homemade version can be customized to your taste.
Is this recipe suitable for meal prep?
Absolutely! This Quick Mexican Chicken is perfect for meal prep. You can prepare the chicken and rice in advance, allowing you to portion them into containers for easy lunches or dinners throughout the week. Just reheat before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).