Mexican Rice with Chicken Recipe
This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day. Both meals were a hit.
This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day. Both meals were a hit.
- Carbohydrate 0.00425625000182526 g
- Cholesterol 80.3515625065405 mg
- Fat 12.5647406274674 g
- Fiber 0 g
- Protein 19.2192968750259 g
- Saturated Fat 5.50591750156266 g
- Serving Size 1 1 serving (77g)
- Sodium 105.960000017522 mg
- Sugar 0.00425625000182526 g
- Trans Fat 1.27778312517273 g
- Calories 194 calories
Step-by-step
- In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes.
- Add the water, tomatoes and contents of rice seasoning packet.
- Bring to a boil.
- Reduce heat; cover and cook for 10 minutes.
- Add chicken and jalapeno.
- Cover and cook for 8-10 minutes or until rice is tender and liquid is absorbed.
My Go-To Weeknight Meal: Mexican Rice with Chicken
As a busy working mom, time is my most precious commodity. Finding quick, easy, and delicious meals that the whole family enjoys is a constant quest. This Mexican Rice with Chicken recipe has become a staple in our household, and I'm excited to share it with you. It's so simple, yet incredibly satisfying. The best part? It's incredibly versatile!
This recipe uses a convenient rice and pasta mix, which saves a ton of time on prep. I often have leftover cooked chicken in the fridge (a byproduct of my Sunday roast chicken), making this a perfect way to avoid food waste and create a hearty meal in under 20 minutes. The flavors are bright and vibrant – a perfect balance of savory chicken, zesty tomatoes, and a subtle kick from the jalapeño (adjust the amount to your spice preference!). The recipe is forgiving; you can easily adjust the ingredients based on what you have on hand. I've even been known to add black beans or corn for extra texture and nutrients.
Beyond the ease and deliciousness, this recipe has become a family favorite for its adaptability. Sometimes, I serve it straight from the skillet, hot and steamy. Other times, I’ll get creative. One evening, I had some leftover rice, so I warmed it up and served it in warm tortillas with shredded cheese and a dollop of sour cream – a delicious impromptu taco night! The kids loved it. The possibilities are endless: rice bowls, stuffed peppers, or even a filling for omelets.
The beauty of this recipe lies in its simplicity. It's the kind of meal that allows me to connect with my family without spending hours in the kitchen. It's a testament to the fact that delicious food doesn't have to be complicated or time-consuming. It's about using fresh, quality ingredients and letting the flavors mingle to create a meal that everyone can appreciate. So, give this recipe a try. I’m confident it will become a new favorite in your home, too. It's perfect for busy weeknights, casual gatherings, or a quick lunch. Enjoy!
Tips and Variations:
- Spice Level: Adjust the amount of jalapeño to control the heat. For milder flavor, remove the seeds and membranes before chopping.
- Protein Swap: Substitute the chicken with ground beef, shredded pork, or even vegetarian crumbles for a different taste experience.
- Veggie Boost: Add other vegetables like bell peppers, onions, or corn to increase the nutritional value and add more flavor.
- Make it Creamy: Stir in a dollop of sour cream or cream cheese at the end for a richer, creamier texture.
- Leftovers: This dish reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Mexican Rice with Chicken recipe is more than just a meal; it's a testament to the power of simple, flavorful cooking. It's a dish that brings my family together, and I hope it brings yours together, too.
