25 minutes, one pan and minimal skill will get you a tasty, healthy weeknight complete dinner. Start with a couple of skinless boneless chicken breast 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 stove top 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.
What I wanted:
- I didn’t want that bland white rice taste. The rice needed some “pop” to it.
- I wanted chicken included in the cooking method. Precooked chicken would work, but I don’t usually have that.
- Some great taste with a little spice.
- Easy and quick enough I can do it after a 12 hour day.
- It must use things I always have. No special trip to the store.
Rating:
High 4 or low 5.
Notes:
A heat note: skip the chili powder if you’re totally heat adverse but most will like the 1/2 to 1 teaspoon but you manly men can
do 1 1/2 t.
I as a little nervous about ratios but all came out great. More stove top rice recipes will be coming.
Without the chicken, this rice would be a great “Mexican Rice” side dish for a complete Mexican meal.
Start with things I always have on hand. Take 1 T butter and melt over medium-high heat.
Trim and cut two skinless boneless chicken breast. Cut into convent size pieces. Mine were medium large, so I chose thirds.
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 1/2 medium onion and crush two large cloves of garlic.
After the chicken has cooked 10 minutes, add the onion and garlic. Cook until chicken has an internal temp of 160. About five more minutes. (a total of 15 minutes)
Add one 14.5 oz can chicken broth, a 10.5 oz can RoTel, 1/2 tsp salt, 1/4 tsp pepper and 1/2 to 1 t chili powder. Mix well and bring to boil over medium-high heat.
Add 2 cup Minute Rice and stir in well and get most of the rice off the top of the chicken.
Cover and remove from heat. In 5 minutes stir well and serve. Done in 25 minutes.
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Easy Mexican Rice and Chicken
Ingredients
- 2 skinless boneless chicken breasts
- 1 tablespoons butter
- 14.5 oz chicken broth
- 10.5 oz RoTel
- 1 onion - small or 1/2 medium
- 2 cloves garlic - large crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 to 1 teaspoon chili powder
- 2 cups Minute Rice
Instructions
- Take 1 T butter and melt over medium-high heat.
- Trim and cut two skinless boneless chicken breast. Cut into convent size pieces. Mine were medium large, so I chose thirds.
- 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 1/2 medium onion and crush two large cloves of garlic.
- After the chicken has cooked 10 minutes, add the onion and garlic. Cook until chicken has an internal temp of 160. About five more minutes. (a total of 15 minutes)
- Add one 14.5 oz can chicken broth, a 10.5 oz can RoTel, 1/2 tsp salt, 1/4 tsp pepper and 1/2 to 1 t chili powder. Mix well and bring to boil over medium-high heat.
- Add 2 cup Minute Rice and stir in well and get most of the rice off the top of the chicken. Cover and remove from heat. In 5 minutes stir well and serve. Done in 25 minutes.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
I'm DrDan and welcome to my blog. You will find delicious easy everyday recipes mostly for smaller households. Please look around and enjoy your visit. 
Mrs B
August 27, 2016 at 9:26 pmI 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.
DrDan
August 29, 2016 at 9:30 pmHi 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
jessica mcmanus
October 28, 2013 at 1:48 pmrandom 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!
Dan Mikesell
October 28, 2013 at 7:16 pmLet’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 t table salt = 1 1/2 t Diamond Crystal Kosher = 2 t Morton Kosher
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.
John Whelan
September 28, 2013 at 5:51 pmLooks good, but I only have/use long grain rice.
Chris
September 16, 2013 at 6:17 pmPinned it, I like Mexican rice so one with chicken is even better, right?
Heidi Menocal
September 11, 2013 at 10:44 amMy 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.
Dan Mikesell
September 11, 2013 at 11:28 amI’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
September 12, 2013 at 11:01 amI will try it soon with long grain rice. I will add more broth and less rice.