Mexican Chicken and Rice
with Pico de Gallo and Mexican Corn
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My take on Mexican chicken and rice! Enjoy robust flavors and pair with delicious sides of pico de gallo and Mexican corn. I made this recipe in hopes of capturing key spices and ingredients used within this cuisine. Although it may not be what is considered authentic, I promise you will enjoy it!
Nutrition Facts and Substitutions
Nutrition Facts:
Parboiled rice contains 0.559 mg of the mineral manganese which represents 24% of the daily value (based on 2,000 calories) per 1 cup cooked.
A large Roma tomato (100 g) provides 17.8 mg of vitamin C or ~20% of the daily value.
A boneless, skinless chicken breast contains 22.5 grams of protein per 100 grams (3.5 oz), representing 45% of the daily value.
(All facts sourced from USDA database: https://fdc.nal.usda.gov/)
Substitutions:
Choose grains such as brown rice, quinoa, kasha, millet, or bulgur for whole grain options.
Try fish or turkey for lean protein options; for plant proteins, pair grains with beans, lentils, or tofu.
Non-starchy veggies that can be added or replaced within the recipes include cucumbers, bell peppers, and zucchini.
Visit The Kitchen Corner for tool and gadget recommendations!
Mexican Chicken and Rice
Serves 6-8
Mexican Chicken
Ingredients:
2 lbs boneless, skinless chicken breast (or thighs), cleaned and cubed
Marinade (28 oz)
2 Roma tomatoes, quartered
5 Garlic cloves, peeled
1 small white onion, chopped
1/4 cup cilantro
1 can chipotle peppers in adobo sauce
2 tbsp lemon juice
1 tbsp tomato paste
1 tbsp distilled vinegar
1/2 cup water
1 tbsp dried oregano
1 tbsp dried chili powder
1 tbsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp salt
1 1/2 tsp black pepper
1 1/2 tsp cumin
Cooking Chicken:
2 tbsp olive oil
6 cups of water
1 bell pepper, sliced
1 small red onion, sliced
Directions:
Making Marinade
1. Add tomatoes, garlic, onion, cilantro, chipotle peppers, lemon juice, tomato paste, vinegar, water, and seasonings to a blender and blend until thoroughly combined.
2. Save 1/2 cup of marinade. Add the rest of the marinade to the cubed chicken and mix thoroughly.
3. Let marinade for at least 2 hrs or overnight in the fridge.
Cooking Chicken
1. Heat a large pot on the stove with 1 tbsp of oil for 5 minutes on medium heat.
2. Using a slotted spoon, separate the chicken from most of the marinade and let cook for 10 minutes until brown.
3. Add marinade and water and cover with a lid until liquid reduces on medium-high heat, approximately 30 minutes, or until sauce thickens.
4. Heat a skillet on medium heat with 1 tbsp of oil for 5 minutes or until hot. Add in pepper and onions and cook until fragrant. Toss in chicken and sear on all sides (spoon in marinade if dry).
5. Serve with rice and additional sauce if desired. Pair with tomato or corn salsa.
Mexican Rice
Makes ~ 30 oz, cooked
Ingredients:
2 tbsp olive oil
1 small onion, diced finely
3 cloves of garlic, minced
1 small jalapeño, minced
1 1/2 cup parboiled rice
1 Sazon seasoning packet
2 tsp garlic powder
1 1/2 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp chili powder
1/2 cup tomato sauce
1/2 cup marinade
3.5 cups water
Directions:
1. Heat oil in a pot for 5 minutes over medium heat. Sauté onion, garlic, and jalapeño in oil until fragrant and brown on the edges, roughly 5-8 minutes. Remove from oil once done.
2. Stir in rice, add in seasonings, and let toast for 2-3 minutes.
3. Pour in marinade, tomato sauce, and water and stir. Cover and let cook for approximately 20-30 minutes until the rice is tender and the liquid has evaporated. (Stir halfway through cooking for sticky rice if preferred).
4. Once done, let the rice sit covered for 10 minutes off the burner. Remove lid and serve hot.
Nutrition
“5 oz of rice and chicken” represents 5 oz of rice and 5 oz of chicken.
Serving size amounts are rounded to the nearest whole number. Nutrition information is not exact and is provided as an estimate for reference. Some vitamin and minerals may be excluded. Trans fat is not calculated but minimal. Nutrition analysis performed using https://recipecard.io/recipe-nutrition-analyzer/.
Pico de Gallo
Serves 5
Makes 20 oz
Ingredients:
2 large Roma tomatoes, diced
3/4 cup white onion, cubed (133 g)
1 jalapeño, minced
1/2 cup cilantro, minced (20 g)
Juice of 1/2 lime
1 tbsp distilled vinegar
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Directions:
1. Combine all prepped ingredients and seasonings.
Mexican Corn
Serves 7
Makes 28 oz
Ingredients:
1 1/2 cups of corn, fresh or canned
3/4 cup onion, cubed (133 g)
1 jalapeño, minced
2 1/2 tbsp sour cream
1 tbsp mayo
Juice of 1/2 lime
1/2 cup cilantro, minced (20 g)
1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
Directions:
1. If using fresh corn, boil for 10-15 minutes. Chop and cut kernels into bite-sized pieces. If using canned corn, drain liquid and pat dry.
2. Combine all prepped ingredients with corn and stir in with seasonings, mayo, and sour cream.
Notes
Season to your liking; limit and omit salt if a low-sodium or salt-free recipe is desired.
Omit sour cream and mayo for a corn salsa instead of creamy corn (this will lead to a lower total and saturated fat). Replace mayo and sour cream with egg-free and dairy-free alternatives if desired.
Omit jalapeno or use half to reduce spiciness.
Nutrition
Pico de Gallo:
Serving size amounts are rounded to the nearest whole number. Nutrition information is not exact and is provided as an estimate for reference. Some vitamin and minerals may be excluded. Trans fat is not calculated but minimal. Nutrition analysis performed using https://recipecard.io/recipe-nutrition-analyzer/.
Mexican Corn:
Serving size amounts are rounded to the nearest whole number. Nutrition information is not exact and is provided as an estimate for reference. Some vitamin and minerals may be excluded. Trans fat is not calculated but minimal. Nutrition analysis performed using https://recipecard.io/recipe-nutrition-analyzer/.
