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Mexican Chicken and Rice Recipe

Mexican Chicken and Rice Recipe - Cheap Delicious Meals

I grew up surrounded by the vibrant flavors of Mexican cuisine. The warm aromas wafting through my kitchen during the weekend dinners often beckoned friends and family to gather together. One dish that always made an appearance was Mexican chicken and rice. It has become a staple in my own home, the kind of comfort food that brings joy with every bite.
In this blog post, I’m excited to share my version of Mexican chicken and rice — a dish that is colorful, full of flavor, and easy to prepare. Not only does it fill your belly, but it also fosters connection and warmth among loved ones.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 small onion, finely diced
  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 cups uncooked long-grain white rice
  • 1 1/2 cups low-sodium chicken broth
  • 15 ounces can tomato sauce
  • 1 can diced green chilies 4-ounce
  • Fresh cilantro, chopped, for serving
  • 1 tablespoon lime juice optional, for a citrusy finish
  • 1 teaspoon smoked paprika optional, for a hint of smokiness

Method
 

Step 1: Sauté the Onion
  1. Start by heating the olive oil in a large pot over medium-high heat. Toss in the finely diced onion and sauté until it’s soft and translucent, which takes about 3-5 minutes. The smell is absolutely delightful as it begins to caramelize, creating a solid base for your dish.
Step 2: Cook the Chicken
  1. Add the cubed chicken to the pot. Season it with one teaspoon of kosher salt, black pepper, garlic powder, chili powder, and cumin. Stir well to coat the chicken with the spices. Cook until the chicken is browned, approximately 5-7 minutes. Keep stirring to ensure even cooking.
Step 3: Add Rice and Liquids
  1. Once the chicken is cooked, it’s time to add the rice. Stir it into the pot so it gets coated in the flavorful oils and spices. Then, pour in the chicken broth and tomato sauce. Don’t forget those diced green chilies! Stir everything together and bring it to a gentle boil.
Step 4: Simmer
  1. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The rice will absorb the liquid and flavors, becoming fluffy and perfectly tender.
Step 5: Fluff and Serve
  1. After 20 minutes, remove the pot from heat. Let it rest, covered, for another 5 minutes before removing the lid. Fluff the rice with a fork, and taste for seasoning. Add the second teaspoon of salt if needed. Serve hot, garnished with fresh cilantro and a drizzle of lime juice.

Notes

  • Use Fresh Spices: Fresh spices pack more flavor. If possible, grind whole spices just before adding them for a burst of aroma.
  • Cook Rice Properly: Follow the instructions on the rice package if you prefer it cooked separately. Ensure the liquid-to-rice ratio is correct to avoid soggy or dry rice.
  • Add Vegetables: Diced bell peppers or frozen peas can be mixed in with the rice. This adds both color and nutrition.
  • Adjust Spice Levels: If you like more heat, toss in some chopped jalapeños or increase the chili powder.
  • Lime Juice Addition: Squeeze some lime juice just before serving for an added tanginess that brightens the dish.