Get ready to ignite your taste buds with these mouth-watering spicy Mexican chicken and rice recipes! With a blend of bold flavors, vibrant colors, and effortless preparation, you’ll be hooked from the very first bite. Whether you’re in the mood for a hearty casserole, a flavorful skillet meal, or a comforting soup, this collection of 23 dishes has got you covered.
From classic arroz con pollo to spicy burrito bowls and cheesy quesadillas, these recipes showcase the rich diversity of Mexican cuisine while incorporating the bold flavors of chicken and rice. So go ahead, spice up your meals with these irresistible dishes, and experience the bold, vibrant flavors of Mexico without leaving home!
Spicy Mexican Chicken and Rice Casserole
A flavorful and spicy twist on a classic casserole, this dish combines the bold flavors of Mexico with the comfort of chicken and rice. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 1/4 cup shredded Monterey Jack cheese (optional)
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken, rice, and diced tomatoes with green chilies according to package instructions.
3. In a large bowl, combine cooked chicken, rice mixture, cumin, smoked paprika, cayenne pepper, salt, and pepper; mix well.
4. Transfer the mixture to a 9×13 inch baking dish and top with shredded cheese (if using).
5. Drizzle olive oil over the top and cover with aluminum foil.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Authentic Mexican Chicken and Rice Arroz con Pollo
Authentic Mexican Chicken and Rice Arroz con Pollo Recipe
Summary: This classic Mexican dish is a hearty and flavorful one-pot meal, perfect for a weeknight dinner or special occasion. With its rich chicken broth, tender chicken, and savory rice, it’s sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven or pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Add the rice, broth, oregano, cumin, salt, and pepper. Stir to combine.
5. Return the chicken to the pot, cover, and bring to a boil.
6. Reduce heat to low, simmer for 20-25 minutes or until rice is tender.
Cooking Time: 30-40 minutes
Easy One-Pot Mexican Chicken and Rice
Easy One-Pot Mexican Chicken and Rice Recipe
This recipe is a flavorful and easy-to-make dish that combines the bold flavors of Mexico with the comfort of chicken and rice. In just 30 minutes, you’ll have a delicious meal ready to devour.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups uncooked white rice
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (10 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
- Add more oil if needed, then sauté onions and garlic until softened, about 3-4 minutes.
- Add cumin, paprika, salt, and pepper; stir for 1 minute.
- Pour in the chicken broth, diced tomatoes with green chilies, and black beans. Stir to combine.
- Return the chicken to the pot, then add the rice. Bring to a boil, 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: 30 minutes
Mexican Chicken and Rice Stuffed Peppers
Add some fiesta flair to your dinner table with this flavorful and easy-to-make recipe! Mexican-inspired chicken, rice, and peppers come together in a deliciously savory dish that’s perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 4 large bell peppers (any color)
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 cup cooked white rice
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar), for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off tops of peppers, removing seeds and membranes. Place in a baking dish.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
4. Stir in cooked chicken, rice, black beans, cumin, paprika, salt, and pepper.
5. Stuff each pepper with the chicken mixture, filling to the top.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Creamy Mexican Chicken and Rice Soup
This hearty soup combines the flavors of Mexico with a creamy twist, making it perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup chopped onion
– 1 clove garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1/4 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the chicken, onion, and garlic until the chicken is cooked through.
2. Add the cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Stir in the diced tomatoes with green chilies and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the flavors have melded together.
4. Stir in the cooked rice and heavy cream or half-and-half (if using). Simmer for an additional 2-3 minutes or until heated through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Mexican Chicken and Rice Skillet
A flavorful one-pot meal that combines juicy chicken, savory rice, and a burst of Mexican spices. This hearty skillet is perfect for a quick weeknight dinner or weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice (preferably day-old)
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Optional: avocado slices, sour cream, shredded cheese for topping
Instructions:
1. Heat a large cast-iron skillet or sauté pan over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes; remove from pan.
3. Add diced onion and minced garlic to the same pan; cook until softened, about 3 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper; cook for an additional minute.
5. Add cooked rice, chicken back into the pan; stir to combine.
6. Pour in canned tomatoes with green chilies; bring to a simmer.
7. Reduce heat to low; let cook for 10-12 minutes or until liquid has been absorbed and rice is tender.
Cooking Time: 15-17 minutes
Slow Cooker Mexican Chicken and Rice
A flavorful and convenient meal that’s perfect for a busy day. This recipe combines the bold flavors of Mexico with the ease of slow cooking, resulting in tender chicken, creamy rice, and a deliciously spicy sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– Optional: shredded cheese, chopped cilantro, and sour cream for toppings
Instructions:
1. In the slow cooker, combine chicken, rice, chicken broth, diced tomatoes with green chilies, cumin, smoked paprika, and cayenne pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with your choice of toppings (if desired).
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Mexican Chicken and Rice Burrito Bowls
Elevate your mealtime with these flavorful burrito bowls packed with juicy chicken, creamy rice, and a medley of vibrant vegetables. This recipe is perfect for a quick and satisfying weeknight dinner or lunch on-the-go.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1 cup mixed veggies (bell peppers, carrots, corn)
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together chicken, olive oil, cumin, chili powder, salt, and pepper.
3. Spread the mixture on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. Cook rice according to package instructions.
5. Heat veggies in a pan with a little water until tender.
6. Assemble burrito bowls by placing chicken, rice, and veggies in individual bowls.
7. Add black beans, cilantro, and desired toppings.
Cooking Time: 30-40 minutes
Cheesy Mexican Chicken and Rice Bake
This comforting casserole combines the flavors of Mexico with creamy cheese and savory chicken, all wrapped up in a warm, satisfying bake.
Ingredients:
– 1 1/2 cups cooked white rice
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: chopped bell peppers, olives, or jalapeños for added flavor
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 minutes.
3. Add onion and garlic to the skillet; cook until softened, about 2-3 minutes.
4. Stir in enchilada sauce and bring to a simmer. Cook for 2-3 minutes or until heated through.
5. In a large mixing bowl, combine cooked rice, chicken mixture, and shredded cheese. Mix well to combine.
6. Transfer the mixture to a 9×13-inch baking dish and top with additional shredded cheese if desired.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Mexican Chicken and Rice Enchiladas
Experience the bold flavors of Mexico with this simple and delicious recipe that combines tender chicken, creamy rice, and spicy enchilada sauce.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 2 cups cooked white rice
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the cooked chicken and cook until heated through.
3. In a separate pot, combine the cooked rice and enchilada sauce. Stir until well combined.
4. To assemble the enchiladas, lay a tortilla flat and spoon some of the rice mixture onto the center. Top with shredded chicken, then sprinkle with cheese.
5. Roll up the tortilla and place seam-side down in a 9×13-inch baking dish. Repeat with remaining ingredients.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve hot.
Cooking Time: 25-30 minutes
Healthy Mexican Chicken and Rice Bowl
A flavorful and nutritious meal that’s ready in no time! This recipe combines the spices of Mexico with the comfort of a warm bowl of rice.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 cup frozen peas and carrots
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 lime, cut into wedges
Instructions:
1. Cook the chicken in a large skillet over medium-high heat until browned and cooked through.
2. Add the cumin, smoked paprika, salt, and pepper to the chicken and stir to combine.
3. Combine the cooked rice, peas and carrots, and chopped cilantro in a separate bowl.
4. To assemble the bowls, place 1/2 cup of the rice mixture at the bottom, followed by the chicken on top.
5. Serve with a squeeze of lime juice and enjoy!
Cooking Time: 20-25 minutes
Mexican Chicken and Rice Tacos
Savor the bold flavors of Mexico with this simple recipe that combines juicy chicken, flavorful rice, and crunchy tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Optional toppings: diced avocado, sour cream, shredded lettuce, diced tomatoes
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet, heat 1 tbsp oil over medium-high heat. Add chicken and cook until browned and cooked through (5-7 minutes).
3. Add diced tomatoes with green chilies, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine and simmer for 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing chicken mixture onto tortillas, followed by a spoonful of cooked rice. Top with cheese and desired toppings.
Cooking Time: 25-30 minutes
Mexican Chicken and Rice Salad
A flavorful and nutritious salad that combines the bold flavors of Mexico with the comfort of a warm rice bowl.
Ingredients:
– 1 cup cooked chicken breast, diced
– 1 cup cooked white rice
– 1/2 cup frozen peas and carrots
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked chicken, rice, peas and carrots, red bell pepper, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, and cumin.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 10 minutes
Mexican Chicken and Rice Quesadillas
Mexican Chicken and Rice Quesadillas: A flavorful twist on traditional quesadillas, this recipe combines the comfort of chicken and rice with the bold flavors of Mexico.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 2 cups cooked white rice
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 2 large tortillas
– Salt and pepper to taste
– Optional: salsa, sour cream, and avocado for topping
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken, rice, and cilantro to the skillet; cook until heated through.
3. Place one tortilla in the skillet and sprinkle with half of the cheese.
4. Spoon the chicken-rice mixture on top of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes, then flip and cook an additional 2-3 minutes or until crispy and melted.
7. Repeat with remaining ingredients.
Cooking Time: Approximately 15-20 minutes
Mexican Chicken and Rice Stuffed Avocados
Experience the vibrant flavors of Mexico with this unique and delicious recipe, where creamy avocado halves are filled with a savory mixture of cooked chicken, rice, and spices.
Ingredients:
• 4 ripe avocados
• 1 pound cooked chicken breast or thighs, diced
• 1 cup cooked white rice
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced red bell pepper
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Optional: lime wedges for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit.
3. In a bowl, mix together chicken, rice, black beans, red bell pepper, olive oil, cumin, paprika, salt, and pepper.
4. Stuff each avocado half with about 1/4 cup of the chicken-rice mixture.
5. Place the stuffed avocados on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the filling is heated through and the avocados are slightly tender.
Cooking Time: 15-20 minutes
Mexican Chicken and Rice Fajitas
Savor the bold flavors of Mexico with this quick and delicious recipe for chicken and rice fajitas, perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 1 cup uncooked white rice
– 2 tablespoons olive oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and avocado for toppings
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet, heat oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
4. Stir in cumin, chili powder, salt, and pepper.
5. Serve chicken and vegetable mixture over cooked rice.
Cooking Time: About 20-25 minutes
Mexican Chicken and Rice Nachos
Elevate your nacho game with this flavorful and filling recipe that combines tender chicken, creamy rice, and a blend of savory spices. Perfect for a crowd-pleasing snack or main course!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1 can (16 oz) black beans, drained and rinsed
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Tortilla chips for serving
Instructions:
1. Preheat oven to 350°F (175°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 cooked rice, black beans, cumin, paprika, salt, and pepper to the skillet. Stir-fry for 2-3 minutes.
4. Transfer the mixture to a baking dish and top with shredded cheese.
5. Bake for 15-20 minutes or until the cheese is melted and bubbly.
6. Serve hot over tortilla chips.
Cooking Time: 25-30 minutes
Mexican Chicken and Rice Pizza
A flavorful twist on traditional pizza, this recipe combines the comfort of chicken and rice with the bold flavors of Mexico.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and diced
– 1 cup cooked white rice
– 1/2 cup tomato sauce
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled queso fresco or Monterey Jack cheese
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 1 pre-baked pizza crust (homemade or store-bought)
– Optional toppings: diced onions, bell peppers, jalapeños, sour cream
Instructions:
1. Preheat oven to 400°F.
2. Spread tomato sauce over the pizza crust, leaving a 1/2-inch border.
3. Top with cooked chicken, rice, cumin, paprika, salt, and pepper.
4. Sprinkle queso fresco or Monterey Jack cheese on top.
5. Add any desired toppings (e.g., onions, bell peppers, jalapeños).
6. Bake for 15-20 minutes, or until cheese is melted and bubbly.
7. Remove from oven and sprinkle with cilantro.
Cooking Time: 15-20 minutes
Mexican Chicken and Rice Lasagna
Elevate your lasagna game with this bold and flavorful twist on a classic dish. This Mexican-inspired recipe combines tender chicken, savory rice, and melted cheese for a mouthwatering meal that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 8 lasagna noodles
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken, rice, black beans, bell pepper, onion, and garlic in a large skillet until chicken is cooked through.
3. In a separate bowl, combine cheddar and Monterey Jack cheese.
4. Assemble lasagna by spreading half the chicken mixture, then half the cheese mixture, followed by 4 noodles. Repeat.
5. Top with remaining cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Mexican Chicken and Rice Stuffed Zucchini
Elevate your dinner game with this flavorful and nutritious recipe that combines the best of Mexican cuisine with the freshness of zucchini.
Ingredients:
– 4 medium zucchinis, hollowed out
– 1 lb boneless chicken breast, cooked and shredded
– 1 cup cooked white rice
– 1/2 cup black beans, cooked
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar) for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together chicken, rice, black beans, cilantro, olive oil, cumin, chili powder, salt, and pepper.
3. Stuff each zucchini with the mixture, filling to the top.
4. Place stuffed zucchinis on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until zucchinis are tender.
6. Serve hot, topped with shredded cheese if desired.
Cooking Time: 25-30 minutes
Mexican Chicken and Rice Meatballs
Get ready to spice up your mealtime with these flavorful meatballs that combine the best of Mexican cuisine with a twist on traditional meatball flavors. This recipe is perfect for a quick weeknight dinner or as an appetizer for your next fiesta.
Ingredients:
– 1 lb ground chicken
– 1/2 cup cooked white rice
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, cumin, chili powder, paprika, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. Serve hot with your favorite toppings, such as salsa, sour cream, and shredded cheese.
Cooking Time: 15-20 minutes
Mexican Chicken and Rice Empanadas
Mexican Chicken and Rice Empanadas Recipe
A flavorful twist on traditional empanadas, filled with savory chicken, rice, and spices.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 pound cooked chicken breast, shredded
– 1 cup cooked white rice
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat a deep frying pan with about 1/2 inch of vegetable oil over medium-high heat.
2. In a large bowl, mix together the shredded chicken, cooked rice, chopped onion, minced garlic, cumin, paprika, salt, and pepper.
3. Roll out the empanada dough to about 1/8 inch thickness. Cut into circles or squares depending on your desired shape.
4. Place a tablespoon or two of the chicken and rice mixture onto the center of each dough circle/square.
5. Fold the dough over the filling to form a triangle, half-moon, or square shape, pressing edges together with a fork to seal.
6. Fry the empanadas in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Cooking Time: About 15-20 minutes total, depending on frying time and amount of empanadas.
Mexican Chicken and Rice Stuffed Tomatoes
Elevate your meal with this flavorful twist on traditional stuffed tomatoes. Moist chicken and rice mix, combined with vibrant Mexican spices, fills juicy tomatoes to perfection.
Ingredients:
– 4 large tomatoes
– 1 pound cooked chicken breast, diced
– 1 cup cooked white rice
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 lime, cut into wedges (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off tomatoes and scoop out seeds and pulp. Place on a baking sheet.
3. In a bowl, combine chicken, rice, black beans, cilantro, cumin, paprika, salt, and pepper.
4. Stuff each tomato with the mixture, filling to the top.
5. Drizzle olive oil over the stuffed tomatoes and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
