Go Back
Mexican Chicken and Rice5

Mexican Chicken and Rice

Dmitri Magi
This Mexican Chicken and Rice is a perfect mix of tender chicken, fluffy rice, and creamy dressing. Packed with veggies, beans, and spices, it’s a delicious and balanced dish the whole family will enjoy. Let’s get cooking!"
Calories: 540 | Protein: 40g | Carbs: 50g | Fat: 14g
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 3
Calories 540 kcal

Equipment

  • Large frying pan or skillet with a lid
  • Knife and cutting board
  • Mixing bowls
  • Measuring spoons and cups
  • Wooden spoon or spatula

Ingredients
  

  • For the Chicken and Rice:
  • 1 diced onion
  • 1 red pepper
  • 1/2 tin black beans drained
  • 1/2 tin sweetcorn drained
  • 2 tbsp tomato puree
  • 350 g diced chicken breast
  • 500 ml chicken stock
  • 180 g uncooked rice
  • 3 crushed garlic cloves
  • 1 tbsp smoked paprika
  • 1 tbsp turmeric
  • 1 tsp cajun seasoning
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • For Toppings:
  • 80 g reduced-fat grated cheese
  • Jalapeños
  • Southwest-style sauce
  • For the Dressing makes 4 servings:
  • 100 g fat-free Greek yogurt
  • 20 g light mayo
  • 20 g honey
  • Juice of 1/2 lime
  • 1 tsp paprika
  • 1 tbsp taco seasoning

Instructions
 

  • Step 1: Sauté the Veggies. Heat a large frying pan over medium heat and add a splash of oil. Fry the diced onion and red pepper for a few minutes until softened. Add the crushed garlic and cook for 30 seconds.
  • Step 2: Cook the Chicken. Add the diced chicken breast to the pan along with the smoked paprika, turmeric, cajun seasoning, garlic granules, and onion granules. Cook until the chicken has some color on all sides.
  • Step 3: Add Tomato Puree and Rice. Stir in the tomato puree, making sure it coats the chicken and veggies. Add the uncooked rice, black beans, and sweetcorn, stirring for another minute.
  • Step 4: Cook the Rice. Pour in the chicken stock, bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it cook for 15-20 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid.
  • Step 5: Add Cheese. Once the rice is cooked, sprinkle grated cheese over the top. Cover the pan again for a few minutes to let the cheese melt.
  • Step 6: Prepare the Dressing. In a small bowl, mix Greek yogurt, light mayo, honey, lime juice, paprika, and taco seasoning. Stir well until smooth.
  • Step 7: Serve. Spoon the chicken and rice onto plates, top with jalapeños and southwest-style sauce, and serve with the creamy dressing on the side. Pair with steamed broccoli or a fresh salad for a complete meal.

Notes

  • Stir Occasionally: Make sure to stir the rice occasionally while it cooks to prevent sticking.
  • Use Fresh Garlic: Freshly crushed garlic gives the dish a more vibrant flavor compared to pre-minced garlic.
  • Adjust Spice Levels: If you’re not a fan of spice, reduce the amount of cajun seasoning or jalapeños.