Best 5 Grilled Mexican Chicken Over Rice Recipes
Indulge in the vibrant flavors of Mexico with our grilled Mexican chicken over rice recipe. This tantalizing dish combines the zesty flavors of Mexican spices with the succulent tenderness of grilled chicken, all served over a bed of fluffy rice.
The recipe begins with a flavorful marinade that infuses the chicken with a blend of chili powder, cumin, garlic, paprika, and a hint of lime juice. Once marinated, the chicken is grilled to perfection, resulting in a juicy and slightly charred exterior that complements the tender and flavorful interior.
While the chicken sizzles on the grill, prepare the accompanying Mexican rice. Long-grain rice is cooked in a flavorful broth infused with tomatoes, onions, garlic, and a touch of chili powder. The result is a fluffy and savory rice that perfectly complements the grilled chicken.
To complete the dish, a vibrant and refreshing salsa fresca is prepared using fresh tomatoes, onions, cilantro, and lime juice. The salsa adds a burst of tangy flavor and brightness to each bite.
This grilled Mexican chicken over rice is a symphony of flavors that will tantalize your taste buds. The tender and flavorful chicken paired with the fluffy Mexican rice and tangy salsa fresca creates a delightful culinary experience that is sure to become a family favorite.
POLLO LOCO
Pollo Loco - grilled chicken over Mexican rice and smothered in white queso - My favorite Mexican recipe! I literally licked my plate! SOOO good!!
Provided by Plain Chicken
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Pour Lawrys Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
- While the chicken is grilling prepare the rice.
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern/Taco seasoning.
- Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
- Heat cheese dip according to package directions set aside.
- To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
GRILLED MEXICAN CHICKEN OVER RICE
Make and share this Grilled Mexican Chicken over Rice recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 44m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In shallow non-metal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well.
- Add chicken breast halves; turn to coat well.
- Let stand at room temperature for 15 minutes to marinate.
- If marinating chicken for more than 15 minutes, cover and refrigerate.
- Meanwhile, heat grill.
- Cook rice as directed on package, omitting margarine and salt.
- When ready to grill, oil grill rack.
- Remove chicken from marinade; discard marinade.
- Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
- Cover grill; cook 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
- Thinly slice each chicken breast half.
- Serve over hot cooked rice; top with salsa.
- Broiler directions: Marinate chicken and prepare rice as directed above.
- Line broiler pan with foil; spray rack with non-stick cooking spray.
- Remove chicken from marinade; discard marinade.
- Place chicken on sprayed rack.
- Broil 4 to 6 inches from heat for 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
- Serve as directed above.
GRILLED CHICKEN & VEGGIES OVER RICE
Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Blend Spread with Italian seasoning in small bowl.
- Brush chicken and vegetables with seasoning mixture.
- Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.
Nutrition Facts : Calories 840.6 calories, Carbohydrate 18.7 g, Cholesterol 213 mg, Fat 49.6 g, Fiber 7.5 g, Protein 58.9 g, SaturatedFat 16.3 g, Sodium 279.3 mg, Sugar 4.1 g
Tips:
- To enhance the flavor of the chicken, consider using a flavorful marinade or spice rub. Marinate the chicken for at least 30 minutes or up to overnight for maximum flavor absorption.
- For a smokier flavor, grill the chicken over charcoal instead of gas. If using a charcoal grill, let the coals burn until they are white-hot before placing the chicken on the grill.
- To prevent the chicken from sticking to the grill grates, lightly grease the grates with cooking oil before grilling.
- Cook the chicken over medium-high heat, turning it frequently to ensure even cooking and prevent burning.
- To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken is safe to eat when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Serve the grilled Mexican chicken over rice with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.
Conclusion:
This Grilled Mexican Chicken over Rice recipe is a flavorful and easy-to-make dish that is perfect for a quick and healthy weeknight meal. The chicken is marinated in a flavorful blend of spices and then grilled to perfection. The chicken is served over rice and topped with your favorite toppings, making it a customizable and delicious meal. Whether you are looking for a light lunch or a hearty dinner, this Grilled Mexican Chicken over Rice recipe is sure to satisfy.
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