Life feels more flavorful with this rice dish for lunch or dinner. Chicken is generously rubbed with six spices and popped in the oven to seal in the flavors. Then it’s chopped and mixed with seasoned rice, peppers, onions and peas for a one-bowl meal that comes together in under an hour. It’s spicy and satisfying without being heavy. If chicken isn’t your thing, omit it for a zesty vegetarian side. And don’t forget the cilantro – it brightens every bite!
Spicy Mexican Rice with Chicken
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 400 kcal
Ingredients
- 1 cup dry jasmine rice
- 1 lb. chicken tenderloins
- 1/2 cup frozen peas
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 small yellow onion chopped
- 1 cup chicken broth
- 1 cup water
- 1 Tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. chipotle powder
- 1-1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 tsp. kosher salt
- 1 tsp. black pepper
- Fresh cilantro for garnish
Instructions
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Preheat oven to 375 degrees F.
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In small bowl, mix together all dry spices. Separate half into another bowl. Using one half, rub spices onto chicken.
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Bake chicken for 20-25 minutes until internal temperature is 165.
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In large pot, combine water, chicken broth and remaining half of dry spices. Bring to boil, then stir in rice and simmer on low for 20 minutes.
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In skillet with olive oil, cook peppers and onions until tender, then add peas and let simmer on low until rice and chicken are done.
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Chop chicken into cubes and stir into rice along with veggies.
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Garnish with cilantro if desired.
Recipe Notes
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Nutrition Facts
Spicy Mexican Rice with Chicken
Amount Per Serving
Calories 400
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 73mg24%
Sodium 1376mg57%
Potassium 871mg25%
Carbohydrates 50g17%
Fiber 5g20%
Sugar 5g6%
Protein 31g62%
Vitamin A 2941IU59%
Vitamin C 77mg93%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.