Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day. Both meals are a big hit.
Debra Rzodkiewicz Erie, Pennsylvania
Mexican Rice with Chicken Recipe
Mexican Rice with Chicken
1 package (6.4 oz.) Mexican-style rice and pasta mix
2 Tbsp. butter
1 ¾ cups water
1 can (14 ½ oz.) diced tomatoes with onions, undrained
2 cups cubed cooked chicken
1 jalapeno pepper, seeded and chopped
In a large skillet, cook and stir pasta mix in butter until lightly browned, about 5 minutes. Add the water, tomatoes and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook 10 minutes.
Add chicken and jalapeno. Cover and cook for 8-10 minutes or until rice is tender and liquid is absorbed.
4 servings
(Recipe for Mexican Rice with Chicken was on www.tasteofhome.com, 2014)
Recent Comments