Mexican Chicken Chili and Rice

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A one-skillet, family-friendly meal that is ready in 30 minutes. Make use of leftover, pre-cooked chicken for this fast, affordable meal. Serve in a bowl, wrapped in a flour tortilla or piled on a bed of greens; the possibilities are endless.

By Baking Nana
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil over medium heat in a 10-inch skillet; cook onions until starting to turn translucent, about 3 minutes. Add garlic and cook 1 minute more. Stir in chicken and chili powder. Add diced green chilies, fire roasted tomatoes with juices, pinto beans, and water. Cover and simmer until heated through and flavors blend, about 10 minutes.

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  • Add Knorr Fiesta Sides, Mexican Rice and corn. Stir to combine, cover and bring to a simmer. Reduce heat to low and cook, covered for 7 minutes. Turn off heat and let sit, covered, for an additional 5 minutes.

  • Serve garnished with cheese and tortilla chips, if desired.

Nutrition Facts

Per Serving:
301.4 calories; 19.8 g protein; 27 g carbohydrates; 35 mg cholesterol; 772.4 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

thedailygourmet
Rating: 5 stars
12/31/2017
I made this in my instant pot. I used frozen chicken pieces and poured in the tomatoes green chiles rice water and chili powder. Cooked on high pressure for thirty minutes then added the remaining ingredients for an extra 10 minutes. Good for a cold winter evening! Read More
Helpful
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
thedailygourmet
Rating: 5 stars
12/31/2017
I made this in my instant pot. I used frozen chicken pieces and poured in the tomatoes green chiles rice water and chili powder. Cooked on high pressure for thirty minutes then added the remaining ingredients for an extra 10 minutes. Good for a cold winter evening! Read More
Helpful
(1)
thedailygourmet
Rating: 5 stars
12/31/2017
I made this in my instant pot. I used frozen chicken pieces and poured in the tomatoes green chiles rice water and chili powder. Cooked on high pressure for thirty minutes then added the remaining ingredients for an extra 10 minutes. Good for a cold winter evening! Read More
Helpful
(1)
Julie62
Rating: 4 stars
07/20/2019
Quick and easy! I doubled this for my Mexican-food-loving family. I used one large onion two cloves garlic left over chopped chicken one can pinto and one can black beans one can diced tomatoes with green chilies and spices and one can regular diced tomatoes two cans corn two cans diced green chilies about a T of chilies powder and half a packet for f fajita mix. Cooked Mexican rice separately. Serve rice on the bottom top with chicken mixture garnish with cheese sour cream green onion and cilantro. Yum! Had it all done in less than 30 minutes. Read More
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Gina
Rating: 5 stars
05/14/2019
I didn't have corn or Mexican rice. Instead I made regular rice with the dish and added more salt and homemade taco seasoning with lots of shredded chicken. It was awesome! Made for a wonderful burrito too! Will definitely make again! Read More
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