Best Grilled Mexican Chicken Over Rice Recipes

MEXICAN CHICKEN AND RICE

Steps:

• Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
• Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
• Stir in the green onions. Serve warm with any other desired toppings.

CHEESY GRILLED MEXICAN CHICKEN

Steps:

• Place chicken breasts in a resealable plastic bag. Set aside about 1/2 cup of the marinade and pour the rest into the bag, covering the chicken.
• Press all the air out of the bag and seal tightly. Marinate for at least an hour (best if overnight in the refrigerator).
• While chicken is marinating, prepare Mexican rice. See recipe link in notes.
• When chicken is finished marinating, remove from bag and discard marinade.
• Grill chicken, brushing on a little remaining marinade (the 1/2 cup that was set aside earlier) every few minutes, until done and internal temp reaches 165-degrees F.
• Heat queso/nacho cheese sauce according to directions on jar.
• Place each chicken breast on about 1/2 cup of rice, top with queso, tomatoes, and cilantro.

MEXICAN CHICKEN AND RICE

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.

GRILLED MEXICAN CHICKEN OVER RICE

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.

EASY TEX-MEX CHICKEN AND RICE

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 GRILLED CHICKEN

Steps:

• Put all marinade ingredients in the blender or food processor and liquify.
• Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
• Refrigerate for at least 2 hours I leave it for about 10 hours.
• Remove chicken from marinade and place on hot grill. Discard marinade.
• Grill, turning occasionally, until chicken is cooked through.

RICE ON THE GRILL

Steps:

• In a 9-in. round disposable foil pan, combine the first seven ingredients. Dot with butter. Cover with heavy-duty foil; seal edges tightly. , Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed. Remove foil carefully to allow steam to escape. Fluff with a fork.

GRILLED CHICKEN & VEGGIES OVER RICE

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.