Picante Chicken With Brown Rice
A spicy, flavorful chicken and brown rice dish with tomatoes, corn, and green chilies, perfect for a quick, satisfying meal with bold southwestern flavors.
Ingredients
Instructions
- Heat a nonstick skillet over medium heat and add the chicken strips.
- Sprinkle the chicken with chili powder and cumin.
- Add 1/4 cup water, green onions, and chopped garlic to the skillet.
- Saute until the chicken is no longer pink and cooked through.
- Stir in the undrained chopped tomatoes, corn kernels, uncooked instant brown rice, chopped green chilies, and 1/2 cup water.
- Bring the mixture to a boil.
- Reduce heat to low, cover the skillet, and simmer for 5 to 10 minutes, or until the rice is cooked and tender.
Tips & Substitutions
For extra flavor, marinate the chicken in a mixture of chili powder, cumin, and a bit of lime juice for at least 30 minutes before cooking. If you don't have instant brown rice, you can use regular brown rice, but adjust the cooking time accordingly. Substitute the green chilies with jalapeños for more heat or use fire-roasted tomatoes for a smoky flavor.
Serving Suggestions
Serve Picante Chicken with Brown Rice topped with additional sliced green onions or avocado for creaminess. This dish pairs beautifully with Mexican recipes like Laura's Chicken Enchiladas or a simple side salad. For a complete meal, serve with tortilla chips and salsa on the side.
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 the skillet and warm over low heat, stirring occasionally until heated through. Alternatively, you can microwave individual portions for 1-2 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Picante Chicken With Brown Rice contains roughly 220 calories, with 7g protein, 37g carbohydrates, and 7g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 627mg per serving (27% 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 chicken thighs instead of breasts?
Yes, chicken thighs can be used instead of breasts. They will add a bit more flavor and moisture to the dish. Just ensure they are cooked through and reach an internal temperature of 165°F.
What can I substitute for the frozen corn?
If you don’t have frozen corn, you can use canned corn or fresh corn cut off the cob. Just add it at the same stage in the recipe. The key is to ensure that whatever you use is cooked through before serving.
How can I make this dish spicier?
To increase the spiciness of Picante Chicken, add more chili powder or include fresh diced jalapeños while cooking. You can also serve with a spicy salsa or hot sauce on the side for those who like an extra kick.
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).