Mexican Rice and Chicken

5 from 1 vote

Loaded with bold spices, beans, and veggies, this mexican rice and chicken is a one-pot dinner that’s both easy and filling.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: mexican rice and chicken

Servings: servings

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

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.