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


Add to Grocery List

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


  • 1In 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.
  • 2We 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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