Mexican Chicken & Rice

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I stole this recipe for Mexican Chicken & Rice from the Betty Crocker mobile app. This easy to make Mexican dinner starts with browning chicken seasoned with taco seasoning mix. After browning the chicken, a sauce is made with tomatoes, onion and garlic. To the sauce uncooked rice, green chiles, frozen corn and peas are added with more taco seasoning. Water is added and the sauce boils to cook the rice. The chicken is added back to the pot to finish cooking. Minimal prep and a short cooking time, makes this a great weeknight meal.

Did you know? Rice first came to America in 1685 and was widely cultivated in South Carolina. It remained the colony’s most important crop until the introduction of cotton.² (see more trivia in the Trivia tab)

Spray a large pot or skillet with a lid. Add chicken and season with ½ packet of taco seasoning mix.

Stir in seasoning and cook chicken until it starts to brown. Once chicken is brown all around, set chicken aside.

 

In a food processor or blender, blend 1 large beefsteak tomato, 1 small Vidalia onion and 3 garlic cloves. Add this into a large skillet, over medium high heat and let it cook for a minute or two.

Keep adding to the pan: 2 cups long grain uncooked rice, 1 can (7 oz) Old El Paso Chopped green chiles, ½ cup frozen corn, ½ cup frozen peas and the remainder of the taco seasoning mix.

Stir well and cook for a minute or two. Adjust salt level to taste.

To the pot, add 2 cups water and bring to a boil. Place chicken on top of the rice.

Cover well and cook on low for 20 – 25 minutes or until rice has absorbed all the liquid.

Serve the Mexican Chicken & Rice with a squeeze of lime and chopped cilantro (optional).

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Mexican Chicken & Rice

This easy to make Mexican dinner starts with browning chicken seasoned with taco seasoning mix. A sauce is made with tomatoes, onion and garlic. To the sauce uncooked rice, green chiles, frozen corn and peas are added with more taco seasoning. Water is added and the sauce boils to cook the rice. The chicken is added back to the pot to finish cooking. Minimal prep and a short cooking time, makes this a great weeknight meal.

Course Chicken, Entree
Cuisine Tex-Mex
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 1 package Old El Paso Original Taco Seasoning
  • 6 large chicken drumsticks
  • 1 large beefsteak tomato
  • 1 small Vidalia onion
  • 3 garlic cloves
  • 2 cups long grain uncooked rice
  • 1 can (7 oz) Old El Paso Chopped green chiles
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 2 cups water
  • Salt
  • Cilantro / Lime Wedges

Instructions

  1. Season chicken drumsticks with ½ packet of taco seasoning mix. Sear chicken drumsticks on medium high heat with just a touch of oil. Once chicken is brown all around, set chicken aside.
  2. In a food processor or blender, blend tomato, onion and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
  3. Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas and the remainder of the taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
  4. Add water and bring to a boil.
  5. Place chicken on top of the rice.
  6. Cover well and cook on low for 20 – 25 minutes or until rice has absorbed all the liquid.
  7. Serve with chopped cilantro and squeeze of lime.

Recipe Notes

I use chicken breasts, which I cut into larger chunks or strips. In place of the fresh tomato I use a can of chopped tomatoes that already has garlic in it; and the onion can be cooked with the chicken earlier. Instead of water I substitute chicken stock for more flavor.