Easy Mexican chicken and rice skillet made in one pan
If you plan to ditch your regular rice and beans, Mexican chicken and rice skillet is the way to go. Packed with inviting aromas that you can’t resist; this delicacy is a staple in its native country Mexico. Chicken and rice tastes yummy with loads of flavours and juicy vegetables that add crunch and sweetness. Follow the recipe below, and feel free to add your own twist to it.
Mexican chicken and rich ingredients
500grams of cooked rice, 2 chicken breasts, 1 tablespoon of cumin, 1 bell pepper, 2 vine tomatoes, 400g of kidney beans, 1 onions, 2 garlic cloves (or 1 ½ teaspoon of garlic granules) 100mls of extra virgin olive (or any cooking oil), 1 stock cube, 1 teaspoon of oregano and grounded pepper (or 2 small jalapeños); and salt to taste. Ths ingredients will makes 2- 3 serves.
Using this recipe, there isn’t much preping to do other than getting your vegetables and chicken ready to use.
- Dice the tomatoes, onions and bell pepper and set it aside.
- Chop the chicken breast into small chunks.
- Add cumin, salt and stock cubes to the chicken and mix well with your hands.
Other rice recipes
Utensils and tools
To twist or make Mexican chicken and rice better by adding sweet corn (as extra vegetable), cilantro leaves or any other herbs, shredded cheese, lime wedges (for serving) and chicken broth (sub for stock cubes).
For the vegetarian version of Mexican chicken and rice skillet, replace chicken with marinated tofu. If the tofu isn’t marinated, spice with a pinch of salt and vegetarian stock cube before frying.
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