Get ready to ignite your taste buds with these 20 mouth-watering Spicy Mexican Chicken and Rice recipes! Who says you can’t have it all – flavor, spice, and convenience? From classic casserole dishes to innovative bowls and bakes, we’ve got the ultimate collection of recipes that will transport your taste buds south of the border. Whether you’re a seasoned cook or just starting out, these bold and delicious recipes are sure to become staples in your kitchen.
In this article, we’ll be exploring a diverse array of Mexican-inspired dishes that combine the savory flavors of chicken with the comforting warmth of rice. From spicy chipotle sauces to smoky jalapeños, each recipe is carefully crafted to balance heat and flavor, making it perfect for any level of spice lover. So, let’s dive in and start cooking up some fiesta-worthy meals!
One-Pot Mexican Chicken and Rice Casserole
This hearty casserole combines the flavors of Mexico with ease and simplicity. With only one pot to clean, this recipe is perfect for a quick weeknight dinner or a weekend meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups uncooked white rice
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup frozen peas and carrots
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the rice, diced tomatoes, peas and carrots, cumin, paprika, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until the rice is cooked and the liquid has been absorbed.
5. Sprinkle with cheese and cilantro. Serve hot.
Cooking Time: 25-30 minutes
Chipotle Lime Chicken and Rice Bowls
This recipe combines tender chicken, flavorful rice, and a tangy chipotle lime sauce to create a delicious meal. Perfect for a quick weeknight dinner or lunch on-the-go.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 cup cooked white rice
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Optional toppings: diced avocado, shredded cheese, sour cream, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, onion, garlic, and chipotle pepper.
3. Add the chicken to the bowl and toss to coat evenly with the marinade.
4. Cook the chicken in the oven for 20-25 minutes or until cooked through.
5. Prepare the rice according to package instructions.
6. In a small bowl, whisk together lime juice and a pinch of salt and pepper.
7. Assemble the bowls by placing cooked chicken on top of rice, then drizzling with chipotle lime sauce.
Cooking Time: 40-45 minutes
Cheesy Mexican Chicken and Rice Skillet
A flavorful and satisfying one-pot meal that combines the comfort of chicken and rice with the spice of Mexico.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 can (10.5 oz) of enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet.
3. In the same skillet, add the cooked rice, enchilada sauce, cumin, salt, and pepper. Stir to combine.
4. Return the chicken to the skillet and stir to coat with the rice mixture.
5. Sprinkle the shredded cheese over the top and cover the skillet with a lid until melted.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: 20-25 minutes
Slow Cooker Mexican Chicken and Rice
A flavorful and easy-to-make meal that’s perfect for a busy day. This recipe combines tender chicken, saucy rice, and the bold flavors of Mexico in one convenient slow cooker dish.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 packet (0.25 oz) sazón seasoning
– 1 tsp cumin
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Place chicken, rice, water, diced tomatoes, sazón seasoning, and cumin in the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in chopped cilantro (if using).
4. Season with salt and pepper to taste.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Mexican Street Corn Chicken and Rice Bake
This flavorful casserole combines the bold flavors of Mexico with the comfort of a classic chicken and rice dish. Perfect for a weeknight dinner or potluck, this recipe is sure to please!
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 cup frozen corn kernels, thawed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken over medium-high heat until browned, about 5 minutes. Add cumin, paprika, salt, and pepper; stir to combine.
3. In a separate pot, combine cooked rice, corn kernels, bell pepper, onion, and garlic. Stir in olive oil and season with salt and pepper.
4. In a 9×13-inch baking dish, layer the chicken mixture, then the rice mixture. Top with shredded cheese (if using).
5. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Green Chile Chicken and Rice Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines tender chicken, creamy green chile, and savory rice with a crispy tortilla.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1 cup green chile sauce (see note)
– 6-8 corn tortillas
– 1/4 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced onions, sour cream, cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken breasts over medium-high heat until browned and cooked through.
3. Add green chile sauce and stir to combine; set aside.
4. Cook rice according to package instructions.
5. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
6. Assemble enchiladas by spooning chicken and rice mixture onto the center of a tortilla, then rolling up and placing seam-side down in a baking dish.
7. Top with remaining green chile sauce and shredded cheese; bake for 15-20 minutes or until cheese is melted and bubbly.
Cook Time: 25-30 minutes
Spicy Arroz con Pollo
This flavorful one-pot dish combines the classic Latin American comfort food with a spicy kick, perfect for a quick and satisfying meal. With its bold combination of chicken, saffron-infused rice, and spicy peppers, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 jalapeño pepper, sliced
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the chicken, onion, garlic, bell pepper, and jalapeño; cook until browned, about 5-7 minutes.
3. Add the rice, chicken broth, saffron, cumin, smoked paprika, salt, and pepper; bring to a boil.
4. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 25-30 minutes
Black Bean and Corn Chicken Rice Bowl
This recipe combines the flavors of grilled chicken, black beans, corn, and creamy avocado, served over a bed of fluffy white rice. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: avocado slices, cilantro, lime wedges for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. Grill chicken breast until cooked through, about 5-6 minutes per side.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add black beans and corn kernels to the skillet. Cook for 2-3 minutes or until heated through.
5. Slice grilled chicken into strips.
6. Assemble bowls by placing cooked rice at the bottom, topping with chicken, black bean and corn mixture, and garnishing with avocado slices, cilantro, and lime wedges if desired.
Cooking Time: approximately 25-30 minutes
Mexican Red Rice with Shredded Chicken
A flavorful and vibrant twist on traditional rice dishes, this Mexican-inspired recipe combines tender shredded chicken with a spicy red sauce infused into fluffy cooked rice.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes, drained
– 1 cup shredded cooked chicken breast or thigh
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Rinse rice and combine with water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed.
2. Heat oil in a large skillet over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Stir in cumin, smoked paprika (if using), diced tomatoes, and cooked chicken. Cook for an additional 2-3 minutes, breaking up any clumps with a spoon.
4. Fluff cooked rice with a fork, then stir in the chicken mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 25-30 minutes
Chicken Fajita Rice Skillet
This one-pot wonder combines juicy chicken breast, crispy bell peppers, and flavorful rice for a quick and easy weeknight dinner. Serve with warm flour or corn tortillas, sour cream, and your favorite toppings.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 cup uncooked white rice
– 2 cups water
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro, lime wedges, and shredded cheese for serving
Instructions:
1. Heat the olive oil in a large oven-safe skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion and bell peppers to the skillet; cook until tender, about 5 minutes.
4. Add the garlic, cumin, salt, and pepper. Cook for 1 minute.
5. Add the rice and water to the skillet. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and liquid is absorbed.
6. Return the chicken to the skillet and stir to combine. Serve hot.
Cooking Time: 30-35 minutes
Queso Verde Chicken and Rice Bake
This recipe combines the classic comfort of chicken, rice, and cheese with a tangy twist from the addition of queso verde. The result is a creamy, flavorful dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 cup uncooked white rice
– 3 cups chicken broth
– 1 can (10 oz) queso verde
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine chicken, rice, chicken broth, queso verde, olive oil, paprika, salt, and pepper. Mix well.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Bake for 35-40 minutes or until the chicken is cooked through and the rice is tender.
5. Garnish with chopped cilantro, if desired.
Cooking Time: 35-40 minutes
Poblano Chicken and Rice Stuffed Peppers
Elevate your stuffed pepper game with this flavorful and nutritious recipe, featuring tender chicken, creamy poblano peppers, and savory rice.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 lb boneless, skinless chicken breast or thighs, cooked and diced
– 2 cups cooked white rice
– 1/2 cup cream cheese, softened
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 large poblano peppers, roasted and chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked chicken, rice, cream cheese, cilantro, olive oil, and cumin.
3. Stuff each bell pepper with the chicken mixture, filling to the top.
4. Place stuffed peppers in a baking dish and cover with aluminum foil.
5. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: Approximately 40-45 minutes
Mexican Chicken and Rice Soup
This hearty soup combines the warmth of chicken and rice with the bold flavors of Mexico, perfect for a cozy night in. With its rich aroma and satisfying taste, this recipe is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: jalapeños, cilantro, and lime wedges for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned.
3. Add the rice, chicken broth, diced tomatoes, cumin, and chili powder. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes or until rice is tender and liquid has been absorbed.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with jalapeños, cilantro, and lime wedges if desired.
Cooking Time: 35-40 minutes
Cilantro Lime Chicken with Spanish Rice
This flavorful dish combines the brightness of lime juice and the freshness of cilantro with the comfort of creamy chicken and savory Spanish rice. Perfect for a weeknight dinner or special occasion, this recipe is sure to please.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1/4 cup freshly chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup Spanish rice (cooked according to package instructions)
– 1 cup mixed bell peppers, diced
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together cilantro, lime juice, olive oil, garlic powder, salt, and pepper.
3. Place chicken breasts in a shallow baking dish and brush with the cilantro-lime mixture.
4. Bake for 25-30 minutes or until chicken is cooked through.
5. Serve with Spanish rice and mixed bell peppers.
Cooking Time: 30 minutes
Taco Seasoned Chicken and Rice
Taco Seasoned Chicken and Rice Recipe
This recipe combines flavorful taco seasoned chicken with fluffy rice, perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 packet taco seasoning
– 1 cup uncooked white rice
– 2 cups water
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, sour cream, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes.
3. Sprinkle taco seasoning evenly over the chicken; stir to coat. Cook for an additional minute.
4. Transfer chicken to a baking dish; bake for 15-20 minutes or until cooked through.
5. Meanwhile, cook rice according to package instructions using 2 cups of water and salt to taste.
6. Serve chicken on top of fluffy rice, adding your desired toppings.
Cooking Time: 30-40 minutes
Mexican Chicken and Rice Stuffed Zucchini Boats
Transform ordinary zucchinis into flavorful boats filled with a savory blend of chicken, rice, and Mexican spices. This recipe is perfect for a quick weeknight dinner or a crowd-pleasing party appetizer.
Ingredients:
– 4 medium-sized zucchinis
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 cup cooked white rice
– 1/2 cup canned black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 packet of taco seasoning
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar), optional
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked chicken, rice, black beans, olive oil, onion, and taco seasoning.
4. Stuff each zucchini boat with the chicken-rice mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
6. Serve warm, topped with shredded cheese if desired.
Cooking Time: 25-30 minutes
Salsa Verde Chicken and Rice Casserole
A flavorful and satisfying casserole that combines the tanginess of Salsa Verde with the comfort of chicken and rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 cup Salsa Verde (homemade or store-bought)
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat.
3. In a separate bowl, combine cooked rice, Salsa Verde, diced tomatoes, and cilantro.
4. Grease a 9×13-inch baking dish with cooking spray. Arrange half of the rice mixture in the bottom of the dish.
5. Add the chicken on top of the rice mixture, followed by the remaining rice mixture.
6. Cover the dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is lightly browned.
Cooking Time: 40-45 minutes
Jalapeño Popper Chicken and Rice Bake
Elevate your weeknight dinner with this flavorful and satisfying casserole, featuring spicy jalapeños, creamy chicken, and savory rice.
Ingredients:
– 1 1/2 cups cooked white rice
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (4 oz) diced green chilies
– 1/2 cup cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine cooked rice, chicken, green chilies, cream cheese, and shredded cheddar cheese. Mix well until combined.
3. Add garlic powder, salt, and pepper; mix again.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Sprinkle chopped cilantro on top.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Creamy Avocado Chicken and Rice
A deliciously creamy and flavorful dish that combines the richness of avocado with tender chicken and fluffy rice. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 1 ripe avocado, diced
– 1 tablespoon olive oil
– 1 onion, diced
– 1 clove garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add diced onion and minced garlic. Cook until softened, about 2-3 minutes.
4. Stir in heavy cream and bring to a simmer. Add cooked rice and stir until well combined.
5. Add cooked chicken back into the skillet and stir until coated with the creamy sauce. Fold in diced avocado.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Pineapple Salsa Chicken and Rice Bowls
This Pineapple Salsa Chicken and Rice Bowl recipe combines the sweetness of pineapple with the savory flavor of chicken, all wrapped up in a flavorful rice bowl. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup cooked white rice
– 1 cup pineapple chunks
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: cilantro, lime wedges, and diced avocado for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
3. Transfer chicken to the oven and bake for 15-20 minutes or until cooked through.
4. While chicken is baking, combine pineapple, red bell pepper, jalapeño, garlic, salt, and pepper in a bowl.
5. Cook rice according to package instructions.
6. Assemble bowls by placing chicken on top of rice, followed by a spoonful of the pineapple salsa.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meals with these 20 flavorful Mexican chicken and rice recipes! From one-pot casseroles to slow cooker dishes, there’s something for everyone. Try a Chipotle Lime Chicken and Rice Bowl or a Cheesy Mexican Chicken and Rice Skillet for a comforting treat. For a twist on traditional enchiladas, make some Green Chile Chicken and Rice Enchiladas. And if you’re in the mood for something spicy, try one of our many jalapeño-infused recipes. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these recipes are sure to satisfy your cravings.
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