CHICKEN, RECIPES

Mexican Rice and Chicken

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Mexican Rice and Chicken

Recipe by Julia Pacheco
Difficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 5.6 oz bag Knorr Mexican rice (follow the instructions on the back of the bag)

  • 15.25 oz can southwest style corn, drained

  • 15 oz can black beans, drained and rinsed

  • 12 oz can chicken, drained (or any cooked chicken)

  • 10 oz can diced tomatoes and green chilis (or rotel)

  • 10 oz can green enchilada sauce

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp oregano

  • 1 tsp cumin

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • Optional Toppings: shredded cheese, shredded iceberg lettuce, avocado, salsa, sour cream and more

Directions

  • To a small pot on the stove cook the rice according to the package instructions.
  • To a large pot on the stove add in the corn, black beans, chicken, diced tomatoes, green enchilada sauce, seasonings, and cooked rice. Stir well and let cook together for 10 minutes. Once heated through serve and top with your favorite toppings. 

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