Mexican Chicken & Rice Skillet

Mexican Chicken Rice Skillet with text

I’m a planner... Especially when it comes to meals.  I plan my meals every week and prepare a grocery list according to my meal plan.  BUT, sometimes whatever I have planned for dinner, just isn’t floating my boat.  This recipe was born on one of those days.  I knew I wanted something Mexican, and only had chicken in the fridge, so I started digging thru the fridge and pantry and came up with the ingredients for this recipe.  AND, it’s actually healthy and very low-calorie… BONUS!!

So today was not a great day… Our air conditioning went out around 7:30pm last night and we aren’t able to get the a/c tech out here until Monday, ugh!  It’s May in Texas and the high was 90° today, so in an effort to keep the house as cool as possible, I cooked outside using the side burner on my Charbroil TRU Infra-red Grill.  If you’re thinking about getting a new grill, I highly recommend this one.  I’ve had it for almost a year now and it’s the best grill we’ve ever owned.  It has very even heating and will heat to about 500-600 degrees in 15 minutes.  Because it’s an infra-red grill, there’s a U-shaped trough over the burners, which means no flare-ups at all.  You can spray cooking spray directly on the cast iron grill grates and not worry about flames shooting up or setting the house on fire.

There is a bit of prep involved in this recipe, but really, it couldn’t be simpler.  Cook your rice according to the package directions, you’ll need 1 and 1/2 cups cooked rice.  Start out with some taco seasoning and chicken breast strips, and cook in a pan with cooking spray until done, about 8 minutes.  Remove chicken from the pan and set aside.  Spray pan with more cooking spray.

Chicken with taco seasoning

Slice up your veggies, cut up your stewed tomatoes, press or mince your garlic, thaw out your frozen corn and get your spices ready.  Add your onion, green peppers and zucchini to the pan and saute for about 5 minutes.

Cast of Characters

After your veggies are done, add in the tomatoes, corn and spices, combining well, and bring to a boil.  Add in your chicken and rice and simmer until heated through.  Serve with salsa and tortilla chips if desired.

Mexican Chicken complete

If you’re a lover of Mexican food, you’re going to want to try this!  It’s spicy but won’t hurt you.  The veggies are sauteed just enough to be crisp tender and the cumin and chili powder give it that distinct Mexican flavor that Tex-mex is famous for.

Mexican Chicken Rice Skillet 2

With the highs in the 90’s again tomorrow and no air conditioning til Monday, I think tomorrow’s dinner will definitely be a cold one.  🙂

Mexican Chicken & Rice Skillet

1 lb. boneless skinless chicken breasts, cut into thin strips

1 and 1/2 tablespoons taco seasoning

Cooking spray

1 medium onion, cut into thin strips

1 medium green pepper, cut into thin strips

1 1/2 cups zucchini squash, halved and sliced about 3/4″ thick

2 teaspoons fresh garlic, minced or pressed

1 can stewed tomatoes, cut up

1 cup frozen corn, thawed

1/2 teaspoon salt

1 teaspoon ground cumin

1 tablespoon chili powder

1  and 1/2 cups cooked rice

fresh cilantro (optional)

Coat chicken strips with taco seasoning and toss to coat.  Spray a large skillet with cooking spray,and stir-fry chicken unit no longer pink.  Remove and set aside.  In the same skillet, add more non-stick spray and saute the onion, green pepper and zucchini for about 5 minutes, until crisp tender, adding the garlic at the very end of the saute just until fragrant.  Stir in the tomatoes, corn, salt, cumin and chili powder and bring to a boil.  Add in chicken and rice and cook until heated through.  Add in chopped fresh cilantro (if desired) right before serving.

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17 thoughts on “Mexican Chicken & Rice Skillet

  1. This looks delicious! I love anything that has to do with Tex-Mex (I’m a homesick Texan myself). I’m definitely going to have to try this! I also have a dachshund! She is the most loyal cooking parter aka right at my feet to catch all the droppings!

    Reply
    • Yes, Texas heat and no a/c really does suck, but we’re surviving. There’s supposed to be an a/c tech to the rescue tomorrow. Definitely check out that grill, everything we’ve grilled on it has turned out perfect. It sears meat beautifully! Enjoy the rest of your weekend (what little is left, lol)

      Reply
  2. I’d like to invite you to join our site http://www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
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    Reply
  3. I love Mexican food …. and easy dishes 🙂 I’m on my way to like your FB page … and, I’m pinning this to try!

    Reply
  4. This looks so yummy! Especially the zucchini! Thanks for sharing at Church Supper. Love seeing new blogs, and I absolutely adore the name of yours! Be sure to stop by this Sunday b/c your recipe will be featured since it was the most viewed last week! Have a blessed Memorial Day weekend, and please come back soon.

    Reply
  5. I think you should be honored for cooking in that heat with no AC. I’d be eating out! It will be 97 here today, but low humidity. We call that a dry heat. It’s still hot!

    I’d love it if you shared your recipe with us today at What’d You Do This Weekend. It looks really good. http://www.tumbleweedcontessa.com/blog/

    Reply
    • I remember telling my husband something to that effect, but you know how it goes… The chicken was already thawed out and ready to go and so I just sucked it up and did it, LOL. I’d be happy to head on over to your site and share my recipe. Thanks so much for the invite!

      Reply

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