Mexican Rice And Chicken
Mexican Rice And Chicken combines tender chicken breasts with flavorful rice, corn, and salsa, creating a hearty and delicious dish perfect for family dinners or casual gatherings. Topped with melted cheddar cheese and served with sour cream, it offers a satisfying taste of Mexican comfort food.
Ingredients
Instructions
- In a Dutch oven, stew boned chicken breasts in water for 20 minutes.
- Remove chicken from water and add chopped onion, chopped green pepper, salsa, and canned corn to the water.
- Bring the mixture to a boil, then add uncooked rice and chopped chicken.
- Reduce heat to simmer, cover, and cook for 15 minutes.
- Transfer to a serving dish and sprinkle with grated Cheddar cheese.
- Serve topped with sour cream and additional salsa if desired.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or using hot salsa instead of medium. If you’re short on time, pre-cooked chicken can be used; just add it in step 3. Leftover rice can be replaced with quinoa for a different texture. To enhance flavor, sauté the onion and green pepper in olive oil before adding to the pot.
Serving Suggestions
This dish is delicious served with a side of refried beans or a fresh garden salad. You can also pair it with tortilla chips and guacamole for a complete Mexican-inspired meal. For an extra touch, sprinkle chopped cilantro over the top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent drying out, cover, and warm in the microwave or on the stovetop over low heat, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Rice And Chicken contains roughly 811 calories, with 27g protein, 84g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (75% of the Daily Value), protein (53% of the Daily Value), and calcium (40% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1500mg per serving (65% of the Daily Value).
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 boneless chicken breasts instead of bone-in?
Yes, you can use boneless chicken breasts. Adjust the cooking time to about 15 minutes in the water, as boneless cuts cook faster. Just ensure they are cooked through before adding to the rice.
What can I substitute for the salsa?
If you don’t have salsa, you can use diced tomatoes with green chilies or even a homemade mix of crushed tomatoes, onions, and spices. This will still provide a flavorful base for the dish.
Can I make this dish in a slow cooker?
Absolutely! To make in a slow cooker, add all ingredients except for the rice and cook on low for 6-8 hours. Add uncooked rice during the last 30 minutes of cooking to ensure it cooks perfectly.
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).