mexican chicken and rice
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.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 3 - chicken breast, cooked and diced
- 1 can rotel tomatoes & peppers (whichever hotness you like)
- 1 can tomatoes, diced (15 oz)
- 1 can black beans, rinsed and drained (15 oz)
- 1 1/2 teaspoons cumin
- - salt & pepper, to taste
- EXTRAS:
- - white rice
- - cheddar cheese, shredded
- - tortilla chips
How To Make mexican chicken and rice
-
Step 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.
-
Step 2We serve this over white rice with shredded cheese over the top and tortilla chips for munching.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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