Mexican Chicken & Rice

One-dish chicken and rice comes together easily for a great-tasting weeknight meal.

Serves: Makes 6 servings.
10 mins Prep time 40 mins Cook time
10 mins Prep time
40 mins Cook time
  • Heat oil in Dutch oven on medium-high heat. Add chicken; cook 6 minutes per side or until browned.

  • Stir in remaining ingredients until well blended. Bring to boil. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is cooked through and rice is tender. Remove from heat. Let stand 5 minutes before serving.

Nutrition information

(Amount per serving)

  • 253Calories: 253Cholesterol: 97mg
  • Sodium: 748mgProtein: 21g
  • Total Fat: 9gFiber: 2g
  • Carbohydrate: 22g

Ratings & Reviews: 2

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  • Bill N. on 01/06/2015

    Simple yet great. I ended up shredding up the chicken and mix it into the mix. Much easier to eat.

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  • Miriam on 01/07/2015

    A simple and delicious recipe. I did implement a few changes though. My local store did not have the "pinch perfect Mexican seasoning" so I used a packet of McCormick Fajita seasoning instead. I chopped an onion and sautéed with the meat before adding the other ingredients. I use plain brown rice and I did not use a "Dutch oven" since I do not own one. A plain old pot will do. This is a favorite with my family.

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