When it comes to delicious and easy-to-make meals, few combinations beat the classic pairing of chicken and rice. But why settle for plain old bland when you can add a dash of Mexican flair? In this article, we’ll be exploring 20 mouth-watering Mexican chicken and rice recipes that are perfect for any occasion – from weeknight dinners to special gatherings with friends and family.
Whether you’re in the mood for spicy chipotle flavors or creamy casserole comfort, we’ve got you covered. From one-pot wonders to slow cooker stews, and even some fun twists like grilled chicken bowls and quesadillas, there’s something on this list for every taste bud. So grab your apron, preheat that oven, and let’s get cooking!
Spicy Chipotle Chicken and Rice Skillet
Spicy Chipotle Chicken and Rice Skillet: A flavorful and spicy one-pot meal that combines the bold flavors of chipotle peppers with juicy chicken and creamy rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 cup mixed vegetables (bell peppers, onions, carrots)
– 1/4 cup chipotle peppers in adobo sauce
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. Add the mixed vegetables and chipotle peppers to the skillet. Cook until the vegetables are tender, about 4-5 minutes.
4. Stir in the cooked rice, cumin, salt, and pepper.
5. Add the browned chicken back into the skillet and stir until coated with the spicy rice mixture.
6. Reduce heat to low and simmer for 5-7 minutes or until heated through.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Creamy Chicken and Rice Casserole with Salsa
This casserole is a delicious combination of chicken, rice, and salsa that’s perfect for a weeknight dinner or special occasion. The creamy sauce and crunchy salsa topping add a depth of flavor that will leave you wanting more.
Ingredients:
– 1 1/2 cups cooked white rice
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 can (10 oz) cream of chicken soup
– 1 cup heavy cream
– 1 tablespoon olive oil
– 1 onion, diced
– 1 cup frozen peas and carrots
– 1 cup shredded cheddar cheese
– 1/2 cup salsa
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chicken, onion, and olive oil until the chicken is cooked through.
3. In a separate pot, combine cooked rice, cream of chicken soup, and heavy cream. Stir until smooth.
4. Combine cooked chicken mixture with rice mixture and stir until well combined.
5. Pour into a 9×13 inch baking dish and top with shredded cheese and salsa.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
One-Pot Mexican Chicken and Rice
Elevate your dinner game with this flavorful and convenient one-pot recipe that combines the creaminess of rice, the spiciness of chicken, and the zest of Mexico.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp cumin
– 1 tsp paprika
– 1/2 tsp chili powder
– Salt and pepper, to taste
– Optional: chopped cilantro, lime wedges, and shredded cheese for garnish
Instructions:
1. Heat a large pot or Dutch oven over medium-high heat.
2. Add chicken; cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add rice to the pot; cook for 2-3 minutes, stirring occasionally.
4. Pour in broth, diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Stir well.
5. Return chicken to the pot; bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender and liquid has been absorbed.
6. Serve hot, garnished with optional cilantro, lime wedges, and shredded cheese.
Cooking Time: 30-35 minutes
Cheesy Chicken and Rice Stuffed Peppers
Transform ordinary bell peppers into a flavorful and satisfying main course with this easy-to-make recipe. Tender chicken, savory rice, and melted cheese come together to create a delightful meal.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 2 cups cooked white rice
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes.
3. In a large bowl, combine chicken, rice, cheese, and parsley.
4. Stuff each pepper with the chicken mixture, filling as full as possible.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Place the stuffed peppers on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until peppers are tender and cheese is melted.
Cooking Time: 25-30 minutes
Lime and Cilantro Chicken with Mexican Rice
This vibrant dish combines the bright flavors of lime and cilantro with tender chicken and savory Mexican rice, making it a perfect addition to any meal or gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 limes, juiced
– 1/4 cup olive oil
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 1 cup Mexican rice (cooked according to package instructions)
– Optional: diced bell peppers, diced tomatoes, and shredded cheese for added flavor
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, salt, and pepper.
3. Add chicken to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Bake chicken in the preheated oven for 20-25 minutes or until cooked through.
5. Serve with Mexican rice, garnished with additional cilantro if desired.
Cooking Time: 35-40 minutes
Slow Cooker Mexican Chicken and Rice Soup
Warm up with this flavorful and comforting slow cooker soup, perfect for a chilly evening or a quick weeknight dinner. This recipe combines the classic comfort of chicken and rice with the bold flavors of Mexico.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Place the chicken, rice, diced tomatoes, black beans, onion, garlic, and red bell pepper in a slow cooker.
2. In a small bowl, mix together cumin, chili powder, salt, and pepper. Sprinkle over the top of the ingredients.
3. Pour in the chicken broth, making sure everything is covered.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Grilled Chicken and Rice Bowl with Avocado Salsa
Savor the flavors of a Mexican-inspired bowl filled with grilled chicken, fluffy rice, and a creamy avocado salsa.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups cooked white rice
– 1 ripe avocado, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– Cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and a squeeze of lime juice. Grill for 5-6 minutes per side, or until cooked through.
3. Cook rice according to package instructions.
4. In a separate bowl, combine diced avocado, red onion, jalapeño, and lime juice. Stir in olive oil and season with salt and pepper to taste.
5. Assemble the bowls by placing grilled chicken on top of cooked rice, then spooning Avocado Salsa over the top. Garnish with cilantro leaves if desired.
Cook Time: 15-20 minutes
Mexican Chicken and Rice Enchiladas
Savor the bold flavors of Mexico with this simple recipe that combines tender chicken, creamy rice, and spicy enchilada sauce. This classic dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
– 2 cups cooked white rice
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded Monterey Jack cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine cooked chicken, rice, and enchilada sauce. Mix well.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Spoon the chicken-rice mixture onto a warmed tortilla, leaving a small border around edges.
5. Roll up tortilla and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Top enchiladas with shredded cheese (if using) and cover with foil.
7. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Chicken and Rice Burrito Bowls with Black Beans
Elevate your mealtime routine with this flavorful and filling recipe that combines the comfort of chicken and rice with the richness of black beans.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 2 cups cooked white rice
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, salsa, avocado, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion and garlic; cook until softened, about 2-3 minutes.
4. Stir in cumin and season with salt and pepper to taste.
5. Serve chicken mixture over cooked rice, topped with black beans.
6. Optional: add your favorite toppings (e.g., shredded cheese, sour cream, salsa, avocado, cilantro).
Cooking Time: 20-25 minutes
Arroz con Pollo with Roasted Vegetables
This classic Arroz con Pollo recipe gets a flavorful boost from the addition of roasted vegetables, adding texture and depth to this one-pot wonder.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 3 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small zucchini, sliced
– 1 cup mixed frozen vegetables (such as peas and carrots)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 can diced tomatoes (14.5 oz)
– 2 cups chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, bell pepper, zucchini, cumin, paprika, salt, and pepper. Cook until vegetables are tender, about 5 minutes.
4. Stir in rice, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked and liquid has been absorbed.
5. Remove from heat and let rest for 5 minutes before serving.
Cooking Time: Approximately 35-40 minutes
Jalapeño Popper Chicken and Rice Bake
This recipe combines the flavors of jalapeños, cream cheese, and chicken with a creamy rice base, creating a unique and delicious twist on traditional comfort food.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1/4 cup cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped jalapeños
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken breasts according to package instructions.
3. In a separate bowl, mix cooked rice with softened cream cheese, shredded cheddar cheese, chopped jalapeños, salt, and pepper.
4. Cut the cooked chicken into bite-sized pieces and add to the rice mixture; toss until combined.
5. Grease a 9×13 inch baking dish with olive oil and transfer the mixture to the dish.
6. Bake for 20-25 minutes or until heated through.
Cooking Time: 20-25 minutes
Mexican Chicken and Rice Stuffed Zucchini Boats
Elevate your dinner game with this flavorful and healthy twist on traditional stuffed zucchinis. Tender chicken, savory rice, and spices fill the hollowed-out boats of zucchini, smothered in a rich tomato sauce.
Ingredients:
– 4 medium zucchinis
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 cup cooked white rice
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– Shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut zucchinis in half lengthwise, scoop out insides, and place on a baking sheet.
3. In a bowl, mix chicken, rice, black beans, cilantro, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each zucchini boat with the chicken mixture.
5. Top with diced tomatoes and cover with aluminum foil.
6. Bake for 25-30 minutes or until zucchinis are tender.
7. Serve hot with shredded cheese (if using).
Cooking Time: 25-30 minutes
Chicken and Rice Tacos with Mango Salsa
This recipe combines the classic flavors of chicken and rice with the sweetness of mango salsa, all wrapped up in a crispy taco shell.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
– 2 cups cooked white rice
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
– Mango Salsa (recipe below)
– Optional toppings: diced avocado, sour cream, shredded cheese
Instructions:
1. In a medium bowl, combine cooked chicken and rice.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by spooning the chicken-rice mixture onto a warmed tortilla, followed by a spoonful of Mango Salsa.
4. Top with cilantro, avocado, sour cream, or shredded cheese, if desired.
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp fresh lime juice
– Salt to taste
Combine all ingredients in a bowl and stir gently. Refrigerate until ready to serve.
Cooking Time: 15-20 minutes
Mexican Chicken and Rice Salad with Cilantro Dressing
This vibrant salad combines the bold flavors of Mexico with the comfort of a classic rice bowl, all topped off with a zesty cilantro dressing.
Ingredients:
– 1 cup cooked white rice
– 1 pound cooked chicken breast, diced
– 1 cup mixed greens (lettuce, spinach, arugula)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Cilantro Dressing (recipe below)
Instructions:
1. In a large bowl, combine cooked rice, chicken breast, mixed greens, cherry tomatoes, and cilantro.
2. Drizzle with lime juice and olive oil; season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cilantro Dressing:
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon mayonnaise
– Salt and pepper to taste
Combine all ingredients in a bowl; whisk until smooth. Refrigerate for at least 30 minutes before serving.
Cook Time: None required (all ingredients are pre-cooked)
Chicken and Rice Quesadillas with Pico de Gallo
These crispy quesadillas are filled with flavorful chicken, rice, and cheese, served with a tangy pico de gallo. Perfect for a quick weeknight dinner or weekend lunch.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1 cup cooked white rice
– 2 tablespoons olive oil
– 4 large flour tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
– Pico de Gallo (recipe below)
Pico de Gallo:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon salt
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken, rice, and olive oil.
3. Place a tortilla in the skillet and sprinkle with cheese. Spoon half of the chicken mixture on half of the tortilla.
4. Fold the tortilla in half to enclose filling. Cook for 2-3 minutes or until crispy and golden. Flip and cook the other side.
5. Serve with Pico de Gallo, garnished with cilantro if desired.
Cooking Time: 12-15 minutes
Smoky Chicken and Rice with Corn and Black Beans
A flavorful one-pot dish that combines the smokiness of chipotle peppers, the creaminess of corn, and the heartiness of black beans, all wrapped up in a comforting serving of chicken and rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups water or chicken broth
– 2 chipotle peppers in adobo sauce, chopped
– 1 red bell pepper, diced
– 1 cup frozen corn kernels
– 1 cup cooked black beans, drained and rinsed
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
2. Add the rice, water or broth, chopped chipotle peppers, red bell pepper, corn kernels, black beans, smoked paprika, salt, and pepper to the pot. Stir to combine.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 25-30 minutes
Mexican Chicken and Rice Casserole with Tortilla Chips
Mexican Chicken and Rice Casserole with Tortilla Chips Recipe
A flavorful twist on classic chicken and rice casserole, this recipe adds the crunch of tortilla chips and a hint of Mexican spice. Perfect for a weeknight dinner or a gathering with friends!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup crushed tortilla chips
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook chicken until browned; add cumin, paprika, salt, and pepper.
3. In a separate pot, combine cooked rice and enchilada sauce; heat until warm.
4. Grease a 9×13-inch baking dish with cooking spray.
5. Layer: chicken mixture, then rice mixture, followed by shredded cheese.
6. Top with crushed tortilla chips and bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Enjoy your delicious Mexican Chicken and Rice Casserole with Tortilla Chips!
Chicken and Rice Fajitas with Bell Peppers
Savor the spicy and savory combination of chicken, rice, bell peppers, and onions in this easy-to-make fajita recipe.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 2 cups cooked white or brown rice
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 8 small flour tortillas
– Optional: shredded cheese, sour cream, salsa
Instructions:
1. Heat a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion and bell peppers; cook until tender, about 5-7 minutes.
4. Stir in garlic, cumin, chili powder, salt, and pepper.
5. Serve chicken and vegetable mixture with cooked rice and tortillas.
Cooking Time: 20-25 minutes
Mexican Chicken and Rice Stuffed Bell Peppers
Transform ordinary bell peppers into a flavorful fiesta with this Mexican-inspired recipe. Tender chicken, savory rice, and a hint of spice come together to create a deliciously stuffed treat.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
– 2 cups cooked white rice
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp cumin
– 1/2 tsp chili powder
– 1/4 tsp paprika
– Salt and pepper, to taste
– 1/4 cup shredded Monterey Jack cheese (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large bowl, combine chicken, rice, diced tomatoes with green chilies, cumin, chili powder, paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the chicken-rice mixture, filling to the top.
5. Cover with aluminum foil and bake for 45 minutes.
6. Remove foil and sprinkle with cheese (if using). Return to oven and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 55 minutes
Chicken and Rice Nachos with Guacamole
Elevate your snack game with this mouthwatering combination of tender chicken, creamy guacamole, and crispy nachos. Perfect for a crowd or just a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 8-10 tortilla chips
– 1 ripe avocado, diced
– 1 lime, juiced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook chicken breasts according to your preference (grilled, baked, or sautéed). Shred into bite-sized pieces.
3. In a separate pan, combine cooked rice, chopped cilantro, and shredded cheese. Heat over low heat until cheese is melted and well combined.
4. Arrange tortilla chips on a baking sheet. Spoon chicken-rice mixture over chips.
5. Bake for 10-12 minutes or until cheese is bubbly and nachos are crispy.
6. Meanwhile, prepare guacamole by mixing diced avocado with lime juice, salt, and pepper to taste.
7. Assemble nachos with sliced jalapeños (optional) and serve with fresh guacamole.
Cooking Time: 15-18 minutes
Enjoy your delicious Chicken and Rice Nachos with Guacamole!
Summary
Get ready to spice up your mealtime with these 20 flavorful Mexican chicken and rice recipes! From classic dishes like enchiladas and burrito bowls to innovative twists like stuffed peppers and zucchini boats, there’s something for every occasion. Whether you’re in the mood for spicy chipotle or creamy salsa, these mouth-watering meals are sure to please. With a variety of options to suit any taste or dietary need, you’ll never get bored with this delicious collection of recipes.
