Mexican Chicken and Rice

Marianne Gleason


This recipe is a result of some leftover grilled chicken and pantry ingredients. It quickly became a regular in our house. Can also be made with left over steak, ground beef or meat-less.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 3
    chicken breast, cooked and diced
  • 1 can(s)
    rotel tomatoes & peppers (whichever hotness you like)
  • 1 can(s)
    tomatoes, diced (15 oz)
  • 1 can(s)
    black beans, rinsed and drained (15 oz)
  • 1 1/2 tsp
  • ·
    salt & pepper, to taste

  • ·
    white rice
  • ·
    cheddar cheese, shredded
  • ·
    tortilla chips

How to Make Mexican Chicken and Rice


  1. In a dutch oven on the stove top, mix chicken, Rotel and tomatoes (with their juice), black beans, cumin, salt & pepper. Heat until hot - all ingredients are already cooked.
  2. We serve this over white rice with shredded cheese over the top and tortilla chips for munching.

Printable Recipe Card

About Mexican Chicken and Rice

Course/Dish: Chicken Beef
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #rice #beans #black

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