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.
Introduction and My Rating
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:
- 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 the is planning ahead, and 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.
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.
High 4 or low 5.
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.
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.
Start with things I always have on hand.
Trim and cut two skinless boneless chicken breasts. Cut into convent size pieces.
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 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 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon 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. It is done in 25 minutes.
30-Minute Mexican Chicken and Rice
- 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 teaspoon chili powder
- 2 cups Minute Rice
- 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 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 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon 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.
- You can use chicken thighs if you wish, and even bone-in should be fine.
- You can use precooked chicken, like a rotisserie chicken. Cook the onion, then add with the broth.
- This is made for Minute Rice, simmering for other rice will overcook everything else.
- Good refrigerated for 3-4 days. I never recommend freezing rice.
ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition is generally 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.
Originally Published September 10, 2013. Updated with expanded options, refreshed photos and a table of contents to help navigation.