Get ready to spice up your mealtime with these mouth-watering 18 Spicy Mexican Chicken and Rice Flavorful Recipes! Who says you can’t have it all – flavor, ease, and versatility? These recipes will take you on a culinary adventure from the heart of Mexico, where bold flavors and vibrant colors await. From classic one-pot casseroles to creative skillet meals and even soups, these dishes will satisfy your cravings for something new and exciting.
In this article, we’ll dive into the world of Mexican cuisine, where chicken, rice, and spices come together in perfect harmony. Whether you’re a seasoned chef or just starting out, our 18 recipes will guide you through the process with ease, providing step-by-step instructions and mouth-watering photos to inspire your cooking.
So, are you ready to ignite your taste buds? Let’s explore these Spicy Mexican Chicken and Rice Flavorful Recipes together!
One-Pot Mexican Chicken and Rice Casserole
This hearty casserole combines flavorful chicken, savory rice, and spicy peppers in one easy-to-make pot. Perfect for a 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 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add chicken; cook until browned, about 5-6 minutes. Remove from pot.
3. Add onion, bell pepper, and garlic to pot; cook until vegetables are tender, about 4-5 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Add cooked rice, diced tomatoes with green chilies, and chicken back to pot. Stir well.
6. Bring mixture to a simmer; reduce heat to low and cook for 10-12 minutes or until liquid is absorbed.
7. Taste and adjust seasoning as needed. Serve hot, topped with cheese and cilantro if desired.
Cooking Time: 20-22 minutes
Slow Cooker Mexican Chicken and Rice
This recipe is a perfect combination of tender chicken, flavorful rice, and rich spices, all cooked to perfection in your slow cooker. With just a few simple ingredients and minimal effort, you’ll have a delicious meal ready for the family.
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
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. In the slow cooker, combine chicken, rice, chicken broth, diced tomatoes with green chilies, cumin, paprika, salt, and pepper.
2. Stir well to combine.
3. Cook on low for 6-8 hours or high for 4 hours.
4. About 30 minutes before serving, stir in chopped cilantro.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 4-8 hours
Cheesy Mexican Chicken and Rice Bake
Elevate your dinner game with this flavorful and satisfying casserole that combines the comfort of chicken, rice, and cheese with the bold flavors of Mexico. This recipe is perfect for a weeknight meal or a weekend gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 can (10.5 oz) of enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken over medium-high heat until browned, about 5-6 minutes.
3. Add the cooked rice, enchilada sauce, cumin, salt, and pepper to the skillet. Stir until combined.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Top with shredded cheese and sprinkle with cilantro.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Easy Skillet Mexican Chicken and Rice
Get ready for a flavorful and satisfying meal with this simple skillet recipe! This dish is perfect for a quick weeknight dinner or a weekend brunch.
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
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
– Optional: jalapeños, sour cream, shredded cheese, and avocado for toppings
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the cumin, salt, and pepper to the chicken; stir to combine.
4. Add the cooked rice, diced tomatoes with green chilies, and chopped cilantro to the skillet. Stir to combine.
5. Cook for an additional 2-3 minutes or until heated through.
6. Taste and adjust seasoning as needed.
Cooking Time: 15-18 minutes
Mexican Chicken and Rice Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the bold flavors of Mexico with the comfort of chicken and rice. Perfect for a quick weeknight dinner or a crowd-pleasing party dish.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 cup cooked white rice
– 1 can (10 oz) enchilada sauce
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers, removing seeds and membranes. Place in a baking dish.
3. In a large bowl, combine chicken, rice, enchilada sauce, cheese, cilantro, cumin, salt, and pepper. Mix well.
4. Stuff each pepper with the chicken-rice mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, until peppers are tender.
Cooking Time: 35-40 minutes
Spicy Chipotle Mexican Chicken and Rice
Add a bold flavor to your dinner table with this spicy chipotle chicken and rice dish, perfect for a quick weeknight meal or weekend gathering. This recipe combines the smoky heat of chipotle peppers in adobo sauce with tender chicken and fluffy white rice.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1/4 cup chipotle peppers in adobo sauce
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add diced onion, garlic, and chipotle peppers to the skillet. Cook for an additional 2-3 minutes.
4. Combine cooked rice with the chicken mixture in a large bowl. Season with cumin, salt, and pepper.
5. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes or until heated through.
Cooking Time: 30-40 minutes
Creamy Mexican Chicken and Rice Soup
A hearty and comforting soup that combines the flavors of Mexico with creamy goodness. This recipe is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup heavy cream or half-and-half
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
3. Add the rice, chicken broth, diced tomatoes, cumin, paprika, salt, and pepper to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the rice is tender.
5. Stir in the heavy cream or half-and-half and cooked chicken.
6. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Mexican Chicken and Rice Burrito Bowls
This recipe combines the flavors of Mexico with a twist on traditional burritos – serving them as bowls instead! The result is a flavorful, filling meal that’s easy to customize to your taste.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional toppings: avocado, salsa, shredded cheese, cilantro, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
3. Add cumin, chili powder, salt, and pepper to the skillet and stir to combine. Cook for an additional minute.
4. Divide cooked rice among four bowls. Top with chicken mixture, black beans, red bell pepper, and onion.
5. Garnish with optional toppings of your choice.
Cooking Time: 20-25 minutes
Instant Pot Mexican Chicken and Rice
Quickly cook flavorful Mexican-inspired chicken and rice dish with this easy-to-make recipe using your Instant Pot. Perfect for a weeknight dinner or weekend lunch, this recipe is a great way to spice up your meal routine.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white rice
– 4 cups water
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– Optional: chopped bell peppers, onions, or jalapeños for added flavor
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add chicken, cumin, paprika, salt, and pepper. Cook until browned (about 5 minutes).
3. Add rice, water, diced tomatoes with green chilies, and stir to combine.
4. Close the lid and ensure the valve is set to “SEALING”. Press “Manual” or “Pressure Cook” mode and cook on high pressure for 6-8 minutes.
5. Let the pressure release naturally (NR) for 10 minutes before opening the lid.
Cooking Time: 16-18 minutes
Serve hot, garnished with chopped cilantro, avocado, or a dollop of sour cream if desired!
Mexican Chicken and Rice Enchiladas
This recipe combines tender chicken, flavorful rice, and creamy enchilada sauce to create a delicious and satisfying dish that’s perfect for any occasion. With just a few simple ingredients and steps, you can enjoy this mouthwatering Mexican-inspired meal in no time.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1/2 cup enchilada sauce
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken over medium-high heat until browned and cooked through.
3. Add cooked rice, enchilada sauce, and shredded cheese to the skillet. Stir until combined.
4. Brush tortillas with vegetable oil and warm in the microwave for 20-30 seconds.
5. Assemble enchiladas by spooning chicken and rice mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
6. Repeat with remaining ingredients, finishing with a layer of cheese on top.
7. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 30-40 minutes
Grilled Mexican Chicken and Rice Salad
A flavorful and refreshing twist on a classic salad, this Grilled Mexican Chicken and Rice Salad combines the bold flavors of Mexico with the comfort of a warm grilled chicken. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup cooked white rice
– 1 red bell pepper, diced
– 1 small onion, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp lime juice
– 1 tsp ground cumin
– Salt and pepper to taste
– 1 jalapeño pepper, seeded and finely chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill chicken for 5-6 minutes per side, or until cooked through.
3. In a large bowl, combine rice, bell pepper, onion, tomatoes, cilantro, olive oil, lime juice, cumin, salt, and pepper.
4. Once chicken is done, slice into strips and add to the bowl.
5. Toss to combine and top with chopped jalapeño (if using).
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Mexican Chicken and Rice Taco Bake
Elevate your taco Tuesday with this flavorful and easy-to-make casserole. A fusion of Mexican-inspired flavors, tender chicken, and creamy rice, all wrapped up in a crunchy tortilla crust.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup uncooked white rice
– 2 cups water
– 1 can (10 oz) diced tomatoes with green chilies
– 1 packet of taco seasoning
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
– Shredded cheese, for serving
Instructions:
1. Preheat oven to 350°F.
2. Cook chicken in a skillet until fully cooked; shred and set aside.
3. In a separate pot, cook rice with water and diced tomatoes with green chilies. Add taco seasoning; stir well.
4. Arrange tortillas in the bottom of a 9×13-inch baking dish. Top with shredded chicken, cooked rice mixture, and chopped cilantro.
5. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Zesty Lime Mexican Chicken and Rice
This vibrant dish combines the bold flavors of Mexico with a zesty kick from lime juice and a hint of spice from cumin. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1/4 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika (optional)
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes.
3. Add garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for an additional minute.
4. Stir in lime juice and cook until the liquid has almost evaporated.
5. Serve chicken atop cooked white rice, garnished with chopped cilantro.
Cooking Time: 20-25 minutes
Mexican Chicken and Rice Quesadillas
This recipe combines the comfort of chicken and rice with the excitement of Mexican flavors, all wrapped up in a crispy quesadilla. Perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 lb cooked chicken breast, shredded
– 1 cup cooked white rice
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Salsa, sour cream, and cilantro for serving (optional)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together chicken, rice, onion, bell pepper, jalapeño, garlic, cumin, and chili powder.
3. Place a tortilla in the skillet and sprinkle half with shredded cheese.
4. Spoon about 1/2 cup of the chicken mixture on top of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2 minutes.
8. Repeat with remaining ingredients.
9. Serve hot with salsa, sour cream, and cilantro if desired.
Cooking Time: 10-12 minutes
Black Bean Mexican Chicken and Rice
This recipe combines the comforting warmth of chicken, rice, and black beans with the bold flavors of Mexico. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup chicken broth
– 1 tbsp olive oil
– Optional: shredded cheese, diced tomatoes, cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the onion, bell pepper, cumin, chili powder, paprika, salt, and pepper. Cook until vegetables are tender, about 5 minutes.
4. Stir in the cooked rice, black beans, and chicken broth. Bring to a simmer.
5. Reduce heat to low and cook for 10-12 minutes or until the flavors have melded together and the liquid has been absorbed.
Cooking Time: 20-22 minutes
Mexican Chicken and Rice Stuffed Avocados
Mexican Chicken and Rice Stuffed Avocados: A flavorful twist on traditional guacamole!
Ingredients:
– 3 ripe avocados, halved and pitted
– 1 pound cooked chicken breast, diced
– 1 cup cooked white rice
– 1/2 cup chopped red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled queso fresco (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. In a medium bowl, combine chicken, rice, red bell pepper, jalapeño, lime juice, and cumin. Mix well.
2. Spoon about 1/4 cup of the chicken mixture into each avocado half.
3. Top with crumbled queso fresco (if using) and garnish with cilantro leaves.
4. Serve immediately or cover and refrigerate for up to 30 minutes before serving.
Cooking Time: 10-15 minutes
Enjoy your delicious and nutritious Mexican Chicken and Rice Stuffed Avocados!
Smoky Mexican Chicken and Rice Skillet
This hearty skillet recipe combines smoky chicken with flavorful rice, spices, and vegetables for a delicious and satisfying meal. Perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the bell pepper, onion, and garlic to the skillet. Cook until the vegetables are tender, about 4-5 minutes.
4. Stir in the smoked paprika, cumin, and chili powder. Cook for an additional minute.
5. Add the cooked rice to the skillet, stirring to combine with the vegetable mixture.
6. Return the chicken to the skillet and stir to combine.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Mexican Chicken and Rice Nacho Casserole
A flavorful twist on traditional nachos, this casserole combines the comforting flavors of chicken, rice, and cheese with a spicy kick. Perfect for a crowd-pleasing dinner or party.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 2 cups cooked white rice
– 1 can (10.5 oz) of enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into quarters
– Vegetable oil for greasing
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine chicken, rice, enchilada sauce, cheddar cheese, Monterey Jack cheese, cumin, salt, and pepper. Mix well.
3. Grease a 9×13-inch baking dish with vegetable oil.
4. Arrange half of the tortilla quarters in the prepared dish.
5. Pour the chicken-rice mixture over the tortillas.
6. Top with the remaining tortilla quarters.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Summary
Get ready to spice up your meals with these 18 delicious Mexican chicken and rice recipes! From one-pot casserole to slow cooker dishes, there’s something for everyone. Try the Cheesy Mexican Chicken and Rice Bake or the Spicy Chipotle Mexican Chicken and Rice for a flavor boost. Or go easy with the Easy Skillet Mexican Chicken and Rice or Mexican Chicken and Rice Stuffed Peppers. Whether you’re in the mood for soups, salads, tacos, or quesadillas, these recipes will satisfy your cravings. ¡Buen provecho!
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