Mexican Chicken and Rice

Spicy, zesty, packed with flavor this dish is a pan of intense flavor! The chicken cooks up juicy and tender, the rice is filled with robust richness, and the aroma as it cooks is heavenly.

Mexican Chicken and Rice

Prep Time 10 mins
Cook Time 35 mins
Marinade 4 hrs
Course Main Course
Cuisine Mexican
Servings 4


  • 1 pound chicken breast, boneless and skinless
  • Chili Lime Salt, to taste


  • 1 jalapeno, diced
  • 1/2 Spanish onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon brown sugar
  • 4 tablespoons olive oil
  • 1 lime, zested & juiced


  • 4 tablespoons butter
  • 1 cup ambrosia rice
  • 1/2 cup basmati rice
  • 1/2 cup orzo
  • 3 cups chicken broth
  • 1/2 cup red pepper, diced
  • 1 jalapeno, died
  • 14 ounces stewed tomatoes
  • 2 teaspoons chili lime salt
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper


  • Place the chicken in a shallow dish and season with some chili lime salt. In a medium bowl add the jalapeno, onion, garlic, chili powder, cumin, cayenne (more or less depending on how hot you like it), brown sugar, olive oil, and the zest and juice from the lime. Pour over the chicken. Turn the chicken pieces to coat well. Cover and marinate in the refrigerator for 4 hours or overnight.
  • When ready to cook, heat the oven to 375°F. Transfer the chicken to a roasting pan. Spoon the marinade into a food processor and pulse to a paste. Brush over the chicken. Place in oven and bake for 30 – 35 minutes.
  • Meanwhile cook the rice. In a large skillet melt the butter. Add the rice and sauté over medium heat until orzo starts to brown, stirring frequently.
  • Slowly stir in the broth. Then add the red pepper, jalapenos, and stewed tomatoes. Stir in the chili lime salt, smoked paprika and cayenne pepper. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes or until rice is tender.
Keyword Chicken & Poultry, Rice
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