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Mexican Chicken and Rice

4.5 by 3 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



  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


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.

Nutrition Facts (Mexican Chicken and Rice)

    Per serving:
  • 414 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 73 mg chol.,
  • 518 mg sodium,
  • 47 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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