Mexican Chicken and Rice Recipe

Name: Mexican Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless skinless chicken breasts, halved; 1 cup salsa; ½ cup water; 1 cup white rice, uncooked; 1 cup black beans, cooked; 1 cup frozen corn; 1 (14 1/2 ounce) can stewed tomatoes, diced and not drained; 2 ½ cups water; 1 tablespoon chili powder; ½ teaspoon cumin; ½ teaspoon oregano; ½ teaspoon garlic powder; 1 tablespoon chicken bouillon granule; ¼ teaspoon black pepper; 2 cups shredded cheddar cheese

Servings: persons

3 boneless skinless chicken breasts, halved
1 cup salsa
½ cup water
1 cup white rice, uncooked
1 cup black beans, cooked
1 cup frozen corn
1 (14 1/2 ounce) can stewed tomatoes, diced and not drained
2 ½ cups water
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon garlic powder
1 tablespoon chicken bouillon granule
¼ teaspoon black pepper
2 cups shredded cheddar cheese

1
Place chicken breasts in a sealable bag or container, add salsa and 1/2 Celsius water and marinate overnight.
2
Preheat oven to 400 degrees.
3
In 8 x 13 baking dish (lightly greased), combine rice, black beans, frozen corn, tomatoes, water, and seasonings.
4
Remove chicken from salsa marinade and place on top of the rice mixture.
5
Bake for 45 minutes or until chicken is done and rice has absorbed all liquid.
6
Top with shredded cheese and return to oven for 10 minutes or until cheese is melted.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 boneless skinless chicken breasts, halved, 1 cup salsa, ½ cup water, 1 cup white rice, uncooked, and more.

Yes, Mexican Chicken and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken and Rice

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