{Photo from The Pioneer Woman Blog}

I know it’s been a long time since I’ve posted anything on here, but life has just been crazy! With two boys to chase and keep up with, needless to say, they keep me going. I wanted to post this recipe because its one of my new favorites. You can find step by step pictures on The Pioneer Woman’s blog since the rice is her recipe. After making her rice, I wanted to create this into a simple dish all together, not just a side dish. All I’ve done is add chicken with taco seasoning, it’s not rocket science I know, but I like to keep things simple and this is simple and easy.

My first tip is to have EVERYTHING chopped up and ready to go. Go ahead and open the cans of tomatoes, because you don’t have much time when you start cooking the rice to stop and open the can or chop the onions. So start by prepping before you turn your skillet on.



Mexican Chicken and Rice



3 chicken breast (about 1 pound) cut into small bite size pieces

Taco Seasoning

Canola Oil

2 cloves of Garlic

1 small Onion, chopped

2 cups Long Grain Rice

1 can Rotel Diced Tomatoes & Green Chilies

1 can Diced Tomatoes

1 tsp Cumin

1 tsp Kosher Salt

2 cups Chicken Broth



Season chicken with taco seasoning (my recipe is below). Set chicken aside.

Heat two large pans on medium/high heat.

The pan for the rice, add about 2 tablespoons of canola oil. Add garlic and onions stir to cook for about 2 mins. Turn heat down to med/low. Add rice and stir constantly until it turns light brown, or about 3 mins. Add in the can of Rotel and the can of tomatoes, stir to combine. Add cumin and kosher salt and broth. Stir. Bring to a boil. Cover and let bubble on low for 20 minutes.

While rice cooks, add oil to pan for the chicken. Sauté chicken until brown on both sides. The rice should be done by the time the chicken is down. Add rice to the chicken skillet and stir to combine. Serve immediately. Top with fresh cilantro, avocado, or salsa.


Taco Seasoning Mix

2 TBsp Chili Powder

2 tsp ground Cumin

2 tsp Garlic Powder

2 tsp Paprika

1 tsp Oregano

1 tsp Onion Powder

1/2 tsp Salt

1/2 tsp pepper

1/2 tsp Crushed Red Pepper

Mix together and keep in an airtight container.

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