Mexican Chicken and Rice

Whip up a well-balanced meal in one skillet and just 25 minutes! The spicy vegetable and brown rice side dish comes together in the same pan after the chicken is cooked.

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Reviews (0)

4.0 by 6 people

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  • Makes: 4 servings
  • Serving Size: 3 ounces cooked chicken and about 1 cup rice mixture each
  • Prep: 25 mins
  • Cook: 25 mins

Mexican Chicken and Rice

Directions

  1. Sprinkle chicken breast halves with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Brown chicken breasts in hot oil for 5 minutes, turning once.
  2. Add the remaining 1 teaspoon oil to the skillet. Add the onion and garlic; cook and stir for 2 minutes. Stir in broth, undrained tomatoes, jalapeno, lime juice, the remaining 1/2 teaspoon pepper, and the remaining 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in zucchini. Cover and simmer for 3 to 4 minutes more or until zucchini is crisp-tender and chicken is no longer pink (170 degrees F). Stir in rice, heat through. Sprinkle each serving with cilantro and serve with lime wedges.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Mexican Chicken and Rice)

  • Per serving:
  • 414 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 73 mg chol. ,
  • 518 mg sodium ,
  • 47 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 31 g pro.
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Reviews (1)

6 Ratings
37 Days Ago
5.0
I made this for the first time and will definitely not be the last. It is very tasty and "moreish". Cannot get enough. 1 change I will make is to cut the chicken in smaller pieces.

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