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Mexican Rice with Chicken

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. —Debra Rzodkiewicz, Erie, Pennsylvania
  • Total Time
    Prep: 5 min. Cook: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 package (6.4 ounces) Mexican-style rice and pasta mix
  • 2 tablespoons butter
  • 1-3/4 cups water
  • 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
  • 2 cups cubed cooked chicken
  • 1 jalapeno pepper, seeded and chopped

Directions

  • 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 until rice is tender and liquid is absorbed, 8-10 minutes.
Editor's Note: This recipe was tested with Rice-a-Roni rice and pasta mix. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-1/2 cups: 385 calories, 12g fat (5g saturated fat), 79mg cholesterol, 1217mg sodium, 42g carbohydrate (9g sugars, 2g fiber), 25g protein.

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