25 Delicious Mexican Chicken and Rice Recipes for Every Occasion

Kickstart your culinary adventure with our roundup of 25 Delicious Mexican Chicken and Rice Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, a festive dish for your next gathering, or just some hearty comfort food, we’ve got you covered. Each recipe is a vibrant blend of flavors that promises to bring a little fiesta to your table. Let’s dive in and spice up your meal plan!

Spicy Mexican Chicken and Rice Casserole

Vibrant flavors and hearty ingredients come together in this Spicy Mexican Chicken and Rice Casserole, a dish that promises to be a crowd-pleaser any night of the week. You’ll love how the spices meld with the tender chicken and fluffy rice, creating a meal that’s both comforting and exciting.

Ingredients

• 2 cups long-grain white rice, rinsed
• 1 lb boneless, skinless chicken thighs, diced
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced chicken and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the onion, garlic, bell pepper, and jalapeño to the skillet. Sauté until the vegetables are softened, about 3 minutes.
4. Stir in the cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 1 minute until fragrant. Tip: Toasting the spices enhances their flavor.
5. Add the rinsed rice, diced tomatoes, and chicken broth to the skillet. Bring to a simmer, then cover and transfer to the oven. Bake for 25 minutes, or until the rice is tender and the liquid is absorbed. Tip: Avoid peeking to keep the steam inside.
6. Remove the skillet from the oven. Sprinkle the Monterey Jack cheese over the top and return to the oven, uncovered, for 5 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro before serving.

Delight in the creamy texture of the melted cheese against the spicy, smoky flavors of the chicken and rice. Serve with a dollop of sour cream or a side of avocado slices for an extra touch of richness.

Easy One-Pot Mexican Chicken and Rice

Looking for a fuss-free dinner that packs a punch of flavor? This one-pot Mexican chicken and rice is your ticket to a delicious meal with minimal cleanup.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 2 tbsp extra-virgin olive oil
• 1 cup long-grain white rice, rinsed
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1.5 cups low-sodium chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup frozen peas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large, deep skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then sear for 4-5 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, sauté onion, garlic, and bell pepper for 3-4 minutes until softened.
4. Stir in rice, cumin, smoked paprika, and chili powder, cooking for 1 minute to toast the spices.
5. Add chicken broth, diced tomatoes, and tomato paste, scraping up any browned bits from the bottom of the pan.
6. Return chicken to the skillet, nestling it into the rice mixture. Bring to a simmer, then cover and reduce heat to low.
7. Cook for 20 minutes, then stir in frozen peas and cook for an additional 5 minutes until rice is tender and chicken is cooked through.
8. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork and sprinkle with cilantro.
9. Serve with lime wedges for squeezing over the top.

Absolutely bursting with vibrant flavors, this dish offers a perfect balance of tender chicken and fluffy, aromatic rice. Try topping it with avocado slices or a dollop of sour cream for an extra layer of richness.

Cheesy Mexican Chicken and Rice Bake

Guess what? You’re about to make a dish that’s as easy as it is delicious. This Cheesy Mexican Chicken and Rice Bake is the perfect weeknight dinner that brings the fiesta to your table with minimal effort.

Ingredients

• 1.5 cups long-grain white rice, rinsed
• 2 cups chicken broth, low-sodium
• 1 lb boneless, skinless chicken thighs, pasture-raised, diced into 1-inch pieces
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup canned black beans, rinsed and drained
• 1 cup canned corn kernels, drained
• 1.5 cups shredded Monterey Jack cheese
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt, and cook until lightly browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add the onion, garlic, and bell pepper. Sauté until softened, about 3 minutes.
4. Stir in the rice, black beans, corn, cumin, smoked paprika, and chili powder. Cook for 1 minute to toast the spices.
5. Pour in the chicken broth and bring to a simmer. Return the chicken to the skillet, stir to combine, then transfer everything to the prepared baking dish.
6. Cover tightly with aluminum foil and bake for 25 minutes.
7. Remove the foil, sprinkle the Monterey Jack cheese evenly over the top, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
8. Let stand for 5 minutes before serving. Garnish with fresh cilantro.

Outcome: This bake comes out with perfectly tender rice, juicy chicken, and a gooey cheese topping that’s irresistible. Serve it with a dollop of sour cream or a side of avocado slices for an extra touch of creaminess.

Mexican Chicken and Rice Stuffed Peppers

Kickstart your dinner with these vibrant Mexican Chicken and Rice Stuffed Peppers, a dish that’s as fun to make as it is to eat. You’ll love how the flavors meld together, creating a comforting meal that’s perfect for any night of the week.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth, low-sodium
• 1 tbsp olive oil, extra-virgin
• 1 lb chicken breast, pasture-raised, diced into 1/2-inch pieces
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1/2 cup cilantro, finely chopped
• 1 cup Monterey Jack cheese, shredded
• Salt, to taste

Instructions

1. Preheat your oven to 375°F. Lightly grease a baking dish large enough to hold the peppers snugly.
2. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes. Stir in the cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.
5. Fold in the cooked rice, black beans, corn, and cilantro. Season with salt to taste. Tip: Taste the filling before stuffing the peppers to adjust seasoning as needed.
6. Stand the prepared peppers in the baking dish. Divide the filling among them, packing lightly. Top each with shredded Monterey Jack cheese.
7. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For extra color, broil for the last 2 minutes.

Ready to serve, these stuffed peppers boast a delightful contrast between the tender bell peppers and the hearty, spiced filling. For a festive touch, garnish with extra cilantro and a dollop of sour cream on the side.

Slow Cooker Mexican Chicken and Rice

Got a craving for something hearty and flavorful without spending all day in the kitchen? This slow cooker Mexican chicken and rice is your answer. It’s packed with bold spices and tender chicken that falls apart at the touch of a fork.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth, low-sodium
• 1 cup fire-roasted diced tomatoes
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 cup fresh cilantro, chopped
• 1 tbsp extra-virgin olive oil

Instructions

1. Heat the extra-virgin olive oil in a skillet over medium-high heat. Sear the chicken thighs for 3 minutes per side until golden brown. Transfer to the slow cooker.
2. In the same skillet, sauté the finely diced yellow onion and minced garlic for 2 minutes until fragrant. Add to the slow cooker.
3. Combine the rinsed long-grain white rice, chicken broth, fire-roasted diced tomatoes, ground cumin, smoked paprika, chili powder, sea salt, and freshly ground black pepper in the slow cooker. Stir gently to mix.
4. Cover and cook on low for 4 hours or until the chicken is tender and the rice is fully cooked.
5. Remove the chicken thighs, shred with two forks, and return to the slow cooker. Stir in the chopped fresh cilantro.
6. Let stand for 5 minutes before serving to allow the flavors to meld.

Out of the slow cooker, this dish boasts a perfect balance of smoky and spicy flavors, with the rice absorbing all the delicious juices. Serve it topped with avocado slices or a dollop of sour cream for an extra touch of creaminess.

Mexican Chicken and Rice Soup

Craving something cozy yet packed with flavor? This Mexican Chicken and Rice Soup is your go-to for a hearty meal that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, trimmed and cubed
• 1 cup long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1 cup fire-roasted diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced yellow onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the cubed chicken thighs, browning on all sides, approximately 5 minutes.
5. Tip: For deeper flavor, let the chicken develop a golden crust before stirring.
6. Pour in the rinsed rice, chicken stock, and fire-roasted diced tomatoes, stirring to combine.
7. Season with ground cumin, smoked paprika, and sea salt, then bring to a boil.
8. Reduce heat to low, cover, and simmer until the rice is tender and chicken is cooked through, 20 minutes.
9. Tip: Avoid lifting the lid too often to keep the steam in for perfectly cooked rice.
10. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
11. Tip: Garnish with fresh cilantro and a squeeze of lime juice just before serving for a bright finish.

Brimming with tender chicken and fluffy rice, this soup offers a comforting texture with a smoky, slightly spicy kick. Serve it with warm tortillas or a dollop of sour cream for an extra indulgent touch.

Healthy Mexican Chicken and Rice Bowl

Looking for a dish that’s both nutritious and bursting with flavor? You’ve got to try this Healthy Mexican Chicken and Rice Bowl—it’s a vibrant, satisfying meal that comes together in no time.

Ingredients

• 1 cup basmati rice, rinsed
• 1.5 lbs boneless, skinless chicken thighs, trimmed and diced
• 2 tbsp extra-virgin olive oil
• 1 medium red bell pepper, finely diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1.5 cups low-sodium chicken broth
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco

Instructions

1. In a medium saucepan, combine the rinsed basmati rice with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced chicken thighs and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the red bell pepper, yellow onion, and minced garlic to the skillet. Sauté until the vegetables are softened, about 3 minutes.
4. Stir in the ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 1 minute until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the liquid is reduced by half, about 5 minutes.
6. Fluff the cooked rice with a fork and divide among bowls. Top with the chicken mixture, fresh cilantro, lime juice, avocado slices, and crumbled queso fresco. Tip: For an extra kick, serve with a side of hot sauce or salsa.

Mouthwatering and packed with textures, this bowl offers the perfect balance of tender chicken, fluffy rice, and creamy avocado. Try garnishing with extra lime wedges for a zesty finish.

Mexican Chicken and Rice with Black Beans

Wondering what to make for dinner that’s both hearty and full of flavor? This Mexican Chicken and Rice with Black Beans is a one-pot wonder that combines tender chicken, fluffy rice, and creamy black beans for a meal that’s sure to satisfy.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 cups chicken stock, low-sodium
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste

Instructions

1. Heat olive oil in a large, deep skillet over medium-high heat until shimmering.
2. Add diced chicken thighs, seasoning with salt, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in cumin and smoked paprika, cooking for 30 seconds until fragrant.
5. Add rinsed rice to the skillet, toasting lightly for 2 minutes to enhance its nutty flavor.
6. Pour in chicken stock, scraping up any browned bits from the bottom of the pan for extra flavor.
7. Return the chicken to the skillet, adding black beans. Bring to a simmer, then cover and reduce heat to low. Cook for 20 minutes, or until rice is tender and liquid is absorbed.
8. Remove from heat. Stir in fresh cilantro and lime juice, adjusting seasoning with salt if needed.

Bursting with vibrant flavors, this dish offers a perfect balance of tender chicken, fluffy rice, and creamy beans. Serve it with a side of avocado slices or a dollop of sour cream for an extra touch of richness.

Creamy Mexican Chicken and Rice Skillet

Ever find yourself craving something hearty, creamy, and packed with flavor but short on time? This one-pan wonder is your weeknight savior, combining tender chicken, fluffy rice, and a creamy sauce that’s bursting with Mexican-inspired flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth, low-sodium
• 1 cup heavy cream
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• Salt, to season

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces, seasoning with salt, and sear until golden brown, about 3 minutes per side. Remove and set aside.
3. In the same skillet, sauté onion until translucent, about 4 minutes, then add garlic, cumin, smoked paprika, and cayenne, cooking until fragrant, 1 minute.
4. Stir in rinsed rice, coating it with the spices and onions, toasting lightly for 2 minutes.
5. Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet.
6. Return chicken to the skillet, nestling pieces into the rice mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until rice is tender and liquid is absorbed.
7. Sprinkle Monterey Jack cheese over the top, cover again, and let melt for 2 minutes off the heat.
8. Garnish with fresh cilantro before serving.

Best enjoyed straight from the skillet, this dish offers a creamy texture with a slight kick from the cayenne. For an extra touch, serve with a side of warm tortillas or a crisp green salad to balance the richness.

Mexican Chicken and Rice Enchiladas

Oh, you’re going to love these Mexican Chicken and Rice Enchiladas. They’re packed with flavor, easy to make, and perfect for a cozy dinner at home.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup long-grain white rice, uncooked
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 medium white onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the rice, cumin, smoked paprika, and salt, cooking for 1 minute until fragrant.
4. Add the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly cooked rice.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then mix in the shredded chicken.
6. Warm the tortillas for 30 seconds in the microwave to make them pliable. Spoon the chicken and rice mixture evenly among the tortillas, roll them up, and place seam-side down in the baking dish.
7. Pour the enchilada sauce over the top, spreading evenly. Sprinkle with Monterey Jack cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For extra crispiness, broil for the last 2 minutes.
9. Garnish with fresh cilantro before serving. Tip: Let the enchiladas sit for 5 minutes after baking for easier serving.

Unbelievably delicious, these enchiladas have a perfect balance of tender chicken, fluffy rice, and melted cheese. Serve them with a side of avocado slices for a creamy contrast.

Grilled Mexican Chicken and Rice Salad

Feeling like you need a fresh, flavorful dish to spice up your weeknight dinners? This Grilled Mexican Chicken and Rice Salad is your ticket to a vibrant, satisfying meal that’s as easy to make as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed
• 2 cups cooked basmati rice, cooled
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small bowl, whisk together olive oil, lime juice, cumin, smoked paprika, salt, and pepper to create a marinade.
3. Place chicken breasts in a shallow dish, coat evenly with the marinade, and let sit for 10 minutes at room temperature.
4. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid flipping more than once to get perfect grill marks.
5. Remove chicken from grill, let rest for 5 minutes, then slice into strips.
6. In a large bowl, combine cooled basmati rice, cherry tomatoes, red onion, and cilantro.
7. Add the sliced chicken to the bowl, gently tossing to mix all ingredients evenly. Tip: For extra flavor, drizzle with additional lime juice before serving.
8. Serve immediately, or chill for 30 minutes to enhance the flavors. Tip: This salad pairs wonderfully with a crisp, chilled white wine or a light beer.

Delight in the smoky, tangy flavors and the satisfying contrast of textures—tender chicken, fluffy rice, and crisp vegetables. Try serving it in a hollowed-out pineapple for a fun, tropical twist that’ll impress your guests.

Mexican Chicken and Rice Tacos

Let’s dive into making these mouthwatering Mexican Chicken and Rice Tacos that are sure to spice up your dinner routine. Perfect for a cozy night in or a lively gathering, they’re packed with flavor and easy to love.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 2 tbsp olive oil, divided
• 1 medium white onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 2 cups chicken broth
• 1 cup tomato sauce
• 1/2 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1 lime, cut into wedges
• Salt, to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, and cook until golden brown, about 5 minutes. Remove and set aside.
2. In the same skillet, add remaining olive oil. Sauté onion until translucent, about 3 minutes. Add garlic, cumin, smoked paprika, and coriander; cook for 1 minute until fragrant.
3. Stir in rinsed rice, coating it well with the spice mixture. Pour in chicken broth and tomato sauce, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Return chicken to the skillet, mixing gently. Cover and cook for an additional 5 minutes, until rice is tender and liquid is absorbed.
5. Remove from heat. Let stand covered for 5 minutes, then fluff rice with a fork. Stir in chopped cilantro.
6. Warm tortillas according to package instructions. Fill each with the chicken and rice mixture, serving with lime wedges on the side.

Best enjoyed fresh, these tacos boast a delightful contrast of tender chicken and fluffy rice, with a hint of smokiness from the paprika. For an extra kick, drizzle with hot sauce or top with avocado slices.

Mexican Chicken and Rice Burritos

Zesty and satisfying, these Mexican Chicken and Rice Burritos are your next weeknight dinner hero. Packed with flavor and easy to whip up, they’re a surefire way to spice up your meal routine.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth, low-sodium
• 1 tbsp olive oil, extra-virgin
• 1 lb boneless, skinless chicken thighs, pasture-raised, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 cup fresh cilantro, chopped
• 1 cup Monterey Jack cheese, shredded
• 4 large flour tortillas, burrito-size
• 1 tbsp clarified butter

Instructions

1. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Lower the heat to medium, add the onion and garlic to the skillet, and sauté until translucent, about 3 minutes.
4. Stir in the cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant. Tip: Toasting spices releases their essential oils, deepening the flavor.
5. Fold the cooked rice and cilantro into the chicken mixture, combining well. Remove from heat.
6. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable. Tip: Covering them with a damp towel keeps tortillas warm and flexible.
7. Divide the chicken and rice mixture among the tortillas, topping each with Monterey Jack cheese. Fold the sides in and roll tightly to enclose the filling.
8. Heat clarified butter in a clean skillet over medium heat. Cook each burrito seam-side down first, turning once, until golden and crisp, about 2 minutes per side.

Mouthwatering and hearty, these burritos boast a perfect balance of spicy, smoky, and cheesy flavors. Serve them with a side of salsa verde and a sprinkle of extra cilantro for an extra kick.

Mexican Chicken and Rice Quesadillas

Mexican chicken and rice quesadillas are the ultimate comfort food with a twist. Imagine tender chicken, fluffy rice, and melted cheese all hugged by a crispy tortilla—it’s a game-changer for your weeknight dinners.

Ingredients

• 2 cups cooked, shredded chicken breast
• 1 cup cooked white rice
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 large flour tortillas
• 1/4 cup chopped fresh cilantro
• 1 tbsp unsalted butter, for cooking

Instructions

1. In a large bowl, combine the shredded chicken, cooked white rice, Monterey Jack cheese, cheddar cheese, red bell pepper, green bell pepper, olive oil, ground cumin, and smoked paprika. Mix until all ingredients are evenly distributed.
2. Heat a large skillet over medium heat and add 1/2 tbsp of unsalted butter, swirling to coat the pan.
3. Place one flour tortilla in the skillet. Spread half of the chicken and rice mixture evenly over one half of the tortilla, leaving a small border around the edge.
4. Fold the tortilla over the filling, pressing down gently. Cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.
5. Repeat the process with the remaining tortillas and filling, adding more butter to the skillet as needed.
6. Sprinkle the chopped fresh cilantro over the quesadillas before serving.

For an extra kick, serve these quesadillas with a side of spicy salsa or a dollop of sour cream. The combination of crispy tortilla, gooey cheese, and flavorful chicken and rice makes every bite irresistible.

Mexican Chicken and Rice Nachos

Oh, you’re going to love this twist on nachos that combines the heartiness of Mexican chicken and rice with the crunch of tortilla chips. It’s a crowd-pleaser that’s perfect for game day or a cozy night in.

Ingredients

• 2 cups cooked, shredded chicken (preferably free-range)
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock (homemade preferred)
• 1 tbsp extra-virgin olive oil
• 1 medium white onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 cup sharp cheddar cheese, grated
• 1 cup Monterey Jack cheese, grated
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 bag (10 oz) tortilla chips
• 1/2 cup sour cream
• 1/2 cup salsa verde
• 1 avocado, diced

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Stir in the cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
4. Add the rinsed rice to the saucepan, stirring to coat the grains with the spice mixture.
5. Pour in the chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
6. Once the rice is cooked, fluff it with a fork and mix in the shredded chicken, half of the cilantro, and lime juice.
7. On a large baking sheet, spread out the tortilla chips in an even layer.
8. Spoon the chicken and rice mixture over the chips, then sprinkle with both cheeses.
9. Bake for 10 minutes, or until the cheese is melted and bubbly. Tip: For extra crispiness, broil for the last 2 minutes.
10. Remove from the oven and top with dollops of sour cream, salsa verde, diced avocado, and the remaining cilantro. Tip: Serve immediately to maintain the perfect chip crunch.

Just imagine the layers of flavor in every bite—the creamy avocado, the tangy salsa verde, and the smoky, cheesy goodness. Try serving these nachos straight from the baking sheet for a fun, communal eating experience.

Mexican Chicken and Rice Stuffed Avocados

Oh, you’re going to love this twist on stuffed avocados that’s perfect for a quick dinner or a fancy lunch. It’s packed with flavors that’ll make your taste buds dance, and it’s surprisingly easy to whip up.

Ingredients

• 2 large, ripe avocados, halved and pitted
• 1 cup cooked jasmine rice
• 1 cup shredded, cooked chicken breast
• 1/4 cup diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 cup shredded Monterey Jack cheese

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the avocados.
2. In a medium bowl, combine the cooked jasmine rice, shredded chicken breast, diced red bell pepper, chopped cilantro, lime juice, ground cumin, smoked paprika, and sea salt. Mix gently until all ingredients are evenly distributed.
3. Scoop the chicken and rice mixture into the hollowed-out avocado halves, packing it lightly to fill them completely.
4. Sprinkle the shredded Monterey Jack cheese evenly over the top of each stuffed avocado.
5. Place the stuffed avocados on a baking sheet and bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let them cool for 2 minutes before serving to allow the flavors to meld together beautifully.

Best enjoyed when the avocados are just warm, with the cheese perfectly melted and the filling flavorful and moist. Serve them on a bed of mixed greens for an extra crunch or alongside a dollop of sour cream for a creamy contrast.

Mexican Chicken and Rice Fajitas

Unbelievably easy and packed with flavor, these Mexican Chicken and Rice Fajitas are your next weeknight dinner hero. You’ll love how the spices meld with the juicy chicken and fluffy rice, all wrapped up in a warm tortilla.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 cups long-grain white rice, rinsed
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 medium white onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 cups chicken stock, low-sodium
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 8 flour tortillas, warmed
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken thighs, seasoning with salt, cumin, smoked paprika, and cayenne pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the bell peppers and onion, cooking until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the rinsed rice, toasting it lightly with the vegetables for 2 minutes.
6. Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and the liquid is absorbed, about 18 minutes. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
7. Return the chicken to the skillet, mixing gently to combine. Squeeze lime juice over the top and sprinkle with chopped cilantro.
8. Serve the chicken and rice mixture in warmed flour tortillas.

Bursting with vibrant colors and bold flavors, these fajitas offer a satisfying crunch from the peppers and a comforting creaminess from the rice. Try topping with avocado slices or a dollop of sour cream for an extra layer of richness.

Mexican Chicken and Rice Pizza

Craving something different for dinner tonight? Imagine combining the hearty flavors of Mexican chicken and rice with the crispy, cheesy goodness of pizza. This fusion dish is a game-changer for your weeknight meals.

Ingredients

• 1 cup cooked, shredded chicken breast
• 1 cup cooked white rice
• 1/2 cup salsa verde
• 1 cup shredded Monterey Jack cheese
• 1 pre-made 12-inch pizza crust
• 2 tbsp olive oil
• 1/4 cup chopped cilantro
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F (218°C) to ensure a crispy crust.
2. Brush the pizza crust evenly with olive oil, creating a barrier to keep the crust from getting soggy.
3. Spread salsa verde over the crust as your base layer, leaving a small border for the crust.
4. In a bowl, mix the shredded chicken, white rice, cumin, and smoked paprika. This blend will give your pizza a flavorful kick.
5. Evenly distribute the chicken and rice mixture over the salsa verde layer.
6. Sprinkle Monterey Jack cheese generously over the top, ensuring coverage to the edges for perfect melt.
7. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and let it sit for 2 minutes before slicing. This rest period helps the toppings set.
9. Garnish with chopped cilantro for a fresh, vibrant finish.

Out of the oven, this pizza boasts a delightful contrast of textures—crispy crust, tender chicken, and fluffy rice. The smoky paprika and fresh cilantro elevate the flavors, making it a standout dish. Serve it with a side of sour cream or guacamole for an extra indulgent touch.

Mexican Chicken and Rice Lasagna

Now, imagine combining the comforting layers of lasagna with the vibrant flavors of Mexican cuisine. That’s exactly what you get with this Mexican Chicken and Rice Lasagna, a dish that’s as fun to make as it is to eat.

Ingredients

• 2 cups cooked, shredded chicken breast
• 1 cup long-grain white rice, rinsed
• 2 cups homemade chicken stock
• 1 tbsp extra-virgin olive oil
• 1 medium white onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup fire-roasted diced tomatoes
• 1 cup whole milk ricotta cheese
• 1 cup shredded Monterey Jack cheese
• 6 no-boil lasagna noodles
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the cumin and smoked paprika, cooking for 1 minute until fragrant.
4. Add the rice and chicken stock, bringing to a boil. Reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the shredded chicken and diced tomatoes.
6. In a separate bowl, mix the ricotta cheese with half of the Monterey Jack cheese.
7. Layer half of the rice mixture in the prepared baking dish. Top with 3 lasagna noodles, then spread the ricotta mixture over the noodles.
8. Repeat the layers, ending with the remaining rice mixture. Sprinkle the remaining Monterey Jack cheese on top.
9. Bake for 25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
10. Garnish with fresh cilantro before serving. Tip: Let the lasagna rest for 10 minutes after baking for easier slicing.

Brimming with layers of flavor, this lasagna offers a delightful contrast between the creamy ricotta and the smoky, spiced chicken and rice. Serve it with a side of avocado slices and a drizzle of crema for an extra touch of indulgence.

Mexican Chicken and Rice Stuffed Zucchini

Kickstart your dinner with a dish that’s as fun to make as it is to eat. You’ll love how the flavors meld together in this hearty, veggie-packed meal.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped
• 2 cups cooked jasmine rice
• 1 lb free-range chicken breast, diced
• 1 tbsp extra virgin olive oil
• 1/2 cup organic tomato sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup fresh cilantro, chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, warm the olive oil and sauté the diced chicken until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in the tomato sauce, cumin, and smoked paprika, cooking for another 2 minutes until fragrant.
4. Combine the chicken mixture with the cooked jasmine rice and half of the cilantro. Season with sea salt and black pepper.
5. Fill each zucchini half with the chicken and rice mixture, packing it gently. Tip: Use a spoon to evenly distribute the filling.
6. Sprinkle the grated cheddar cheese on top of each stuffed zucchini.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly browned. Tip: For extra crispiness, broil for the last 2 minutes.
8. Garnish with the remaining cilantro before serving.

Cheesy, smoky, and with a bit of crunch from the zucchini, this dish is a crowd-pleaser. Serve it with a dollop of sour cream or a side of avocado slices for an extra touch of creaminess.

Mexican Chicken and Rice Meatballs

Ready to spice up your dinner routine? These Mexican Chicken and Rice Meatballs are a fun twist on classic meatballs, packed with bold flavors and a satisfying texture. Perfect for a weeknight meal or a festive gathering, they’re sure to be a hit.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1 cup cooked long-grain white rice, cooled
• 1/4 cup finely diced white onion
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 cup chopped fresh cilantro
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, for frying
• 1 cup tomato sauce, for serving

Instructions

1. In a large mixing bowl, combine the ground chicken, cooked rice, white onion, garlic, cumin, smoked paprika, kosher salt, cilantro, and beaten egg. Mix gently until just combined to avoid tough meatballs.
2. Using a 1.5-inch scoop or your hands, form the mixture into 20 evenly sized meatballs. Tip: Wet your hands slightly to prevent sticking.
3. Heat the clarified butter in a large skillet over medium heat until shimmering. Add the meatballs in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook the meatballs for 4-5 minutes per side, turning gently with a spoon, until golden brown and cooked through (internal temperature should reach 165°F). Tip: Don’t move them too soon; letting them sear ensures a nice crust.
5. Serve the meatballs warm, topped with tomato sauce. Tip: For an extra kick, stir a pinch of chili powder into the sauce before serving.

Hearty and flavorful, these meatballs have a tender interior with a slightly crispy exterior. Try serving them over a bed of greens for a lighter meal or alongside warm tortillas for a more traditional touch.

Mexican Chicken and Rice Patty Melts

So, you’re craving something hearty, flavorful, and a little bit different for dinner tonight, right? These Mexican Chicken and Rice Patty Melts are just the ticket, blending juicy chicken, spicy rice, and melted cheese into a sandwich that’s downright irresistible.

Ingredients

• 1 cup cooked, shredded chicken breast
• 1 cup cooked white rice, cooled
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely diced red onion
• 1 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp clarified butter
• 4 slices sourdough bread
• 1/2 cup refried beans
• 1/4 cup sliced pickled jalapeños

Instructions

1. In a large mixing bowl, combine the shredded chicken, cooled white rice, Monterey Jack cheese, red onion, cilantro, ground cumin, smoked paprika, and salt. Mix until evenly distributed.
2. Heat a large skillet over medium heat and add 1 tbsp of clarified butter, swirling to coat the pan.
3. Form the chicken and rice mixture into two equal-sized patties, pressing firmly to ensure they hold together.
4. Place the patties in the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to move them around too much to get a good sear.
5. Remove the patties from the skillet and set aside. Wipe the skillet clean with a paper towel.
6. Spread refried beans evenly on two slices of sourdough bread. Top each with a cooked patty and sliced pickled jalapeños. Close the sandwiches with the remaining bread slices.
7. Return the skillet to medium heat and add the remaining clarified butter. Place the sandwiches in the skillet and cook for 2-3 minutes on each side, or until the bread is golden and the cheese is melted. Tip: Use a spatula to press down gently for even browning.
8. Remove from heat and let rest for a minute before slicing. Tip: Letting them rest ensures the fillings set slightly, making them easier to handle.

Every bite of these melts is a perfect mix of crispy, creamy, and spicy. Try serving them with a side of cool avocado slices or a dollop of sour cream to balance the heat.

Mexican Chicken and Rice Stuffed Tomatoes

Delightfully easy and packed with flavor, these Mexican Chicken and Rice Stuffed Tomatoes are a perfect weeknight dinner that feels anything but ordinary. You’ll love how the juicy tomatoes pair with the spicy, savory filling.

Ingredients

• 4 large beefsteak tomatoes, tops removed and seeds scooped out
• 1 cup cooked long-grain white rice
• 1 cup shredded cooked chicken breast
• 1/2 cup black beans, rinsed and drained
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, red onion, cilantro, olive oil, cumin, smoked paprika, salt, and pepper. Mix until all ingredients are evenly distributed.
3. Carefully spoon the filling into the hollowed-out tomatoes, packing it gently to fit as much as possible without breaking the tomatoes.
4. Place the stuffed tomatoes in a baking dish and sprinkle the tops with shredded Monterey Jack cheese.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the tomatoes are tender but still hold their shape.
6. Let the tomatoes cool for 5 minutes before serving to allow the filling to set slightly.

Great for a light yet satisfying meal, these stuffed tomatoes offer a delightful contrast between the soft, juicy tomato and the hearty, spiced filling. Serve them with a dollop of sour cream or a side of avocado slices for an extra touch of creaminess.

Mexican Chicken and Rice Wraps

Sometimes, you just need a meal that’s both comforting and exciting, and that’s exactly what these Mexican Chicken and Rice Wraps deliver. Packed with flavor and easy to make, they’re perfect for a busy weeknight or a lazy weekend.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth, low-sodium
• 1 tbsp olive oil, extra-virgin
• 1 lb boneless, skinless chicken thighs, pasture-raised, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 cup tomato sauce
• 1/4 cup fresh cilantro, chopped
• 4 large flour tortillas, warmed
• 1 cup Monterey Jack cheese, shredded
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the onion and garlic to the skillet with the chicken. Cook until softened, about 3 minutes.
4. Stir in the cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
5. Add the tomato sauce and simmer for 2 minutes, stirring occasionally. Tip: This step deepens the flavors.
6. Fluff the cooked rice with a fork and fold into the chicken mixture along with the chopped cilantro. Tip: Letting the rice sit covered off the heat ensures it’s perfectly fluffy.
7. Divide the chicken and rice mixture among the warmed tortillas. Top with shredded cheese, avocado slices, and a squeeze of lime before wrapping.

Vibrant and hearty, these wraps boast a delightful contrast of textures—tender chicken, fluffy rice, and creamy avocado. Serve them with extra lime wedges on the side for a zesty kick.

Mexican Chicken and Rice Dumplings

Hey, you know those days when you crave something comforting but still packed with flavor? This Mexican Chicken and Rice Dumplings dish is your answer, combining tender chicken, fluffy rice dumplings, and a rich, spicy broth that’ll warm you right up.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium white onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 4 cups chicken stock
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the milk, beaten egg, and clarified butter to the dry ingredients, stirring until just combined to form a sticky dough. Tip: Don’t overmix to keep the dumplings light.
3. In a Dutch oven over medium heat, sauté the diced chicken until golden brown, about 5 minutes.
4. Add the onion and garlic, cooking until translucent, about 3 minutes.
5. Stir in the cumin and smoked paprika, cooking for 1 minute until fragrant.
6. Pour in the chicken stock, bringing to a gentle boil. Tip: Skim off any foam for a clearer broth.
7. Using a tablespoon, drop spoonfuls of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid. Tip: This ensures the dumplings cook evenly and stay fluffy.
8. Remove from heat, stir in the cilantro and lime juice.

Kind of magical how the dumplings soak up the broth yet stay pillowy, right? Serve this with extra lime wedges and a sprinkle of cilantro for a bright finish.

Conclusion

Delightful flavors await in our roundup of 25 Mexican Chicken and Rice recipes, perfect for any occasion! Whether you’re craving something spicy, sweet, or savory, there’s a dish here to satisfy. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!