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๐Ÿ Home ยป Recipes ยป Mexican Recipes

30-Minute Mexican Chicken and Rice

Updated: Aug 4, 2023 ยท Published: Sep 10, 2013 by Dan Mikesell AKA DrDan ยท 11 Comments

Jump to Recipe
Time: 25 minutes mins

30 minutes, one pan, and minimal skill will get you a tasty, healthy weeknight dinner. A complete meal all in one bursting with tender chicken, tasty rice, and a great Mexican attitude.

chicken and rice on white plate

Jump To (scroll for more)
  • ๐Ÿ“The Chicken
  • ๐ŸŒถ๏ธThe Rotel
  • ๐Ÿ“–Tex-Mex Casseroles
  • Step-by-Step Photo Instructions
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions

Blue ribbon divider used for visual effect

Introduction

This is my quick and easy version of a Mexican flavored chicken and rice dinner. By using Minute Rice as the base and Rotel for most of the flavoring, it comes together in under 30 minutes.

What I wanted:

  1. I didn't want that bland white rice taste. The rice needed some "pop" to it.
  2. I wanted chicken included in the cooking method. Precooked chicken would work, but the is planning ahead, and I don't usually have that.
  3. Some great taste with a little spice.
  4. Easy and quick enough, I can do it after a 12 hour day.
  5. It must use things I always have โ€” no special trip to the store.

Start with a couple of skinless boneless chicken breasts then add some onion, garlic, a few spices, a can each of RoTel and chicken broth. Finally, some minute rice and you are done. Really good.

I have no inspiration recipe for this. I wanted to do a stovetop chicken and rice, but Google was not my friend this time. Way too many recipes with cans of soup again. And again, I refuse to participate in that farce. I wanted tasty rice with a little spice.

My Rating

My rating system of a 4 out of 5 so very nice.

High 4 or low 5.

๐Ÿ“The Chicken

While I chose skinless boneless chicken breast, you can use chicken tenders or skinless thighs. This is not a recipe that will produce wonderful skin on the chicken. But bone-in thighs are OK.

Precooked chicken, like rotisserie chicken, would work well for this recipe. Add about 3 cups of shredded chicken after cooking the onion along with the chicken broth.

๐ŸŒถ๏ธThe Rotel

Rotel is diced tomatoes with some mild green chilies along with a few spices. It comes in various heat levels, so use the version you want.

If you don't have, or don't want to use Rotel, then drain a 14-15 oz. can of diced tomatoes. A can of mild chilies would be nice to add, also.

๐Ÿ“–Tex-Mex Casseroles

Easy Taco Casserole

Easy Sour Cream Chicken Enchiladas

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โ†‘Jump to Table of Contents

This recipe is listed in these categories. See them for more similar recipes.

30-Minute Dinner Recipes, Casserole Recipes, Low Fat Recipes, Mexican Recipes

Have you tried this recipe, or have a question? Join the community discussion in the comments.

Step-by-Step Photo Instructions

raw chicken, rice and other ingredients

Start with things I always have on hand.

raw chicken trimmed on red board with knife

Trim and cut two skinless boneless chicken breasts. Cut into convent size pieces.

butter melting in large fry pan

Take 1 tablespoon butter and melt over medium-high heat.

frying pieces of chicken in black pan

When the butter is starting to bubble, add the chicken. Cook about 5 minutes per side initially. While the chicken is cooking, dice a small or ยฝ medium onion and crush two large cloves of garlic.

browned chicken with onion in black pan

After the chicken has cooked 10 minutes, add the onion and garlic. Cook until chicken has an internal temp of 160ยฐ. About five more minutes. (a total of 15 minutes)

adding rice to skillet with chicken and liquid

Add one 14.5 oz can chicken broth, a 10.5 oz can RoTel, ยฝ teaspoon salt, ยผ teaspoon pepper, and 1 teaspoon chili powder. Mix well and bring to boil over medium-high heat.

adding rice to skillet with chicken and liquid

Add 2 cup Minute Rice and stir in well and get most of the rice off the top of the chicken.

rice and chicken on large spoon over pan

Cover and remove from heat. In 5 minutes, stir well, and serve. It is done in 25 minutes.

โ†‘Jump to Table of Contents

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

chicken and rice on white plate

30-Minute Mexican Chicken and Rice

4.23 from 22 votes
From Dan Mikesell AKA DrDan
30 minutes, one pan, and minimal skill will get you a tasty, healthy weeknight dinner. A complete meal all in one bursting with tender chicken, tasty rice, and a great Mexican attitude.
Prep Time: 2 minutes minutes
Cook Time: 23 minutes minutes
Total Time: 25 minutes minutes
Servings #/Adjustable :4 servings
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 2 skinless boneless chicken breasts
  • 1 tablespoons butter
  • 14.5 oz chicken broth
  • 10.5 oz RoTel
  • 1 onion - small or ยฝ medium
  • 2 cloves garlic - large crushed
  • ยฝ teaspoon salt
  • ยผ teaspoon pepper
  • 1 teaspoon chili powder
  • 2 cups Minute Rice

Step-by-Step Instructions
 

  • Take 1 tablespoon butter and melt over medium-high heat.
  • When the butter is starting to bubble, add the chicken. Cook about 5 minutes per side initially. While the chicken is cooking, dice a small or ยฝ medium onion, and crush two large cloves of garlic.
    raw chicken, rice and other ingredients
  • After the chicken has cooked 10 minutes, add the onion and garlic. Cook until chicken has an internal temp of 160ยฐ. About five more minutes. (a total of 15 minutes)
    frying pieces of chicken in black pan
  • Add one 14.5 oz can chicken broth, a 10.5 oz can RoTel, ยฝ teaspoon salt, ยผ teaspoon pepper, and 1 teaspoon chili powder. Mix well and bring to boil over medium-high heat.
    adding rotel to pan with chicken
  • Add 2 cup Minute Rice and stir in well and get most of the rice off the top of the chicken.
    adding rice to skillet with chicken and liquid
  • Cover and remove from heat. In 5 minutes, stir well, and serve. Done in 25 minutes.
    rice and chicken on large spoon over pan

Recipe Notes

Pro Tips

  1. You can use chicken thighs if you wish, and even bone-in should be fine.
  2. You can use precooked chicken, like a rotisserie chicken. Cook the onion, then add with the broth.
  3. This is made for Minute Rice, simmering for other rice will overcook everything else.
  4. Good refrigerated for 3-4 days. I never recommend freezing rice.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 297 kcal (15%)Carbohydrates : 43 g (14%)Protein : 19 g (38%)Fat : 6 g (9%)Saturated Fat : 2 g (10%)Cholesterol : 44 mg (15%)Sodium : 433 mg (18%)Potassium : 499 mg (14%)Fiber : 2 g (8%)Sugar : 3 g (3%)Vitamin A : 340 IU (7%)Vitamin C : 10 mg (12%)Calcium : 49 mg (5%)Iron : 4 mg (22%)

Originally Published September 10, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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  1. Phil Trokanski says

    November 15, 2021 at 7:13 pm

    Hi Dr.Dan,
    Question how big a pan is this 12 inch?

    Reply
    • Dan Mikesell AKA DrDan says

      November 15, 2021 at 8:44 pm

      Hi Phil,

      Welcome to the blog.

      That is a 12 inch. It will probably fit in a slightly smaller if that is all you have with a lid. Do not use cast iron due to the tomatoes.

      Enjoy your dinner.

      Dan

  2. Mrs B says

    August 27, 2016 at 9:26 pm

    I do a similar dish. I brown chicken and onion first then set aside. I then dry fry long grain rice in oil until rice changes colour. Then I add stock and taco sauce. Cover and simmer until rice is nearly done, then re add chicken and onions and some peas and corn. Takes a lot longer than your recipe.

    Reply
    • DrDan says

      August 29, 2016 at 9:30 pm

      Hi Mrs. B
      I really like chicken and rice variations. I was "rice impaired" for many yrs and defaulted fool proof minute rice recipes. I still like it so it creeps into my cooking especially in dishes like this.

      Thanks for the note
      Dan

  3. jessica mcmanus says

    October 28, 2013 at 1:48 pm

    random question:)
    I've noticed you use different forms of salt (ionized, kosher etc) how much does the form of salt you use influence a dish? Is it bad to use one over the other? Ive googled this question before when trying one of the tenderloin recipes but it was kinda confusing!

    Reply
    • Dan Mikesell says

      October 28, 2013 at 7:16 pm

      Let's talk basic salt. Table salt as pictured above. This is what I tend to use when cooking where it just dissolves. Diamond Crystal Kosher salt is larger grained and it take 50%. Morton kosher is even larger grain and it takes twice as much. So the equivalent is :

      1 teaspoon table salt = 1 1/4 teaspoon Morton kosher salt = 2 teaspoon Diamond Crystal kosher salt

      Outside of baking, salt is mostly to taste anyways. I always picture what I used but if I say salt, it is table salt or equivalent. If I say course salt I try to mean the salt pictured but really substitute back and forth between the Morton and Diamond Crystal since they are close.

      Sea salt is about like Morton. The fancier designer salts (various seas salts etc.) seems strange to me. Somebody has much better taste buds than I do... The only difference is some trace minerals.

      Remember salt is just sodium chloride, nothing magic. Anymore I tend to keep the Diamond Crystal next to the stove and just equilibrate when I measure.

  4. John Whelan says

    September 28, 2013 at 5:51 pm

    Looks good, but I only have/use long grain rice.

    Reply
  5. Chris says

    September 16, 2013 at 6:17 pm

    Pinned it, I like Mexican rice so one with chicken is even better, right?

    Reply
  6. Heidi Menocal says

    September 11, 2013 at 10:44 am

    My mother used to make something like this with ground beef and regular rice. She called it spanish rice. I think I might try your version with long grain rice as I am not a fan of minute rice.

    Reply
    • Dan Mikesell says

      September 11, 2013 at 11:28 am

      I'm sure a standard rice would do but I have never had good luck with them. I initially was going to do this stove top to oven with only partly cooking the chicken and long grain rice but I "chickened" out plus time is a big issue for me right now. If you do it, let me know. Dan
      PS Note to others, DO NOT just substitute other rices into this technique. The technique needs to match the rice used.

    • Heidi Menocal says

      September 12, 2013 at 11:01 am

      I will try it soon with long grain rice. I will add more broth and less rice.

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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