Best 2 Mexican Chicken Chili And Rice Recipes
In the realm of culinary delights, Mexican chicken chili and rice emerges as a savory and vibrant dish that tantalizes taste buds with its harmonious blend of flavors. This delectable ensemble boasts tender chicken enveloped in a rich and flavorful chili sauce, accompanied by fluffy and aromatic rice. The chili sauce, a symphony of spices and fresh ingredients, forms the heart of this dish, offering a delightful balance of heat, smokiness, and tanginess. The chicken, marinated in a zesty blend of herbs and spices, absorbs the chili's essence, resulting in succulent and flavorful bites. The fluffy rice, cooked to perfection, serves as a comforting and absorbent base, soaking up the delectable chili sauce and providing a textural contrast to the tender chicken. This Mexican culinary masterpiece promises an explosion of flavors and textures, making it a perfect choice for a satisfying and memorable meal. Additionally, the article offers a tantalizing array of variations, including a vegetarian chili option, a spicy chili verde rendition, and a creamy white chicken chili, ensuring that every palate finds its perfect match.
Here are our top 2 tried and tested recipes!
CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE
I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: "Wow! That was really tender, tasty chicken!" (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans.
Provided by Belinda in Austin
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
- Remove chicken from marinade, and sprinkle with garlic salt and pepper.
- Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
- Serve with Mexican rice and black beans.
- Mexican Rice:.
- Cook rice in 1 tablespoon oil, until lightly browned.
- Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.
Nutrition Facts : Calories 362.7, Fat 7.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 610.9, Carbohydrate 39.9, Fiber 1.6, Sugar 0.9, Protein 31.1
MEXICAN CHICKEN CHILI AND RICE
A one-skillet, family-friendly meal that is ready in 30 minutes. Make use of leftover, pre-cooked chicken for this fast, affordable meal. Serve in a bowl, wrapped in a flour tortilla or piled on a bed of greens; the possibilities are endless.
Provided by Baking Nana
Categories Trusted Brands: Recipes and Tips Knorr®
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil over medium heat in a 10-inch skillet; cook onions until starting to turn translucent, about 3 minutes. Add garlic and cook 1 minute more. Stir in chicken and chili powder. Add diced green chilies, fire roasted tomatoes with juices, pinto beans, and water. Cover and simmer until heated through and flavors blend, about 10 minutes.
- Add Knorr Fiesta Sides, Mexican Rice and corn. Stir to combine, cover and bring to a simmer. Reduce heat to low and cook, covered for 7 minutes. Turn off heat and let sit, covered, for an additional 5 minutes.
- Serve garnished with cheese and tortilla chips, if desired.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 27 g, Cholesterol 35 mg, Fat 7.4 g, Fiber 7.5 g, Protein 19.8 g, SaturatedFat 1.5 g, Sodium 772.4 mg, Sugar 4.2 g
Tips:
- Prep your ingredients beforehand: Dicing the chicken, chopping the vegetables, and measuring out the spices before you start cooking will help the process go smoothly and quickly.
- Use a large pot: This recipe makes a big batch of chili, so make sure you have a pot that's large enough to hold all of the ingredients comfortably.
- Don't overcrowd the skillet: When searing the chicken, don't crowd the skillet. This will prevent the chicken from cooking evenly.
- Season to taste: The amount of salt, pepper, and chili powder you add to the chili is a matter of personal preference. Taste the chili as you cook it and adjust the seasonings accordingly.
- Let the chili simmer: The longer you simmer the chili, the more flavorful it will be. Simmer the chili for at least 30 minutes, or up to 2 hours, if you have time.
Conclusion:
This Mexican Chicken Chili and Rice is a delicious and easy-to-make meal that's perfect for a weeknight dinner or a potluck. The chili is packed with flavor and the rice is the perfect accompaniment. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner, give this Mexican Chicken Chili and Rice a try. You won't be disappointed!
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