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mexican chicken and rice

(1 rating)
Mern avatar
Recipe by
Marianne Gleason
@Mern
Cincinnati, OH

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 rating)
yield 6 -8
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For mexican chicken and rice

  • 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 tsp
    cumin
  • salt & pepper, to taste
  • EXTRAS:
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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