This Tex-Mex Chicken and Rice dish combines tender chicken, seasoned rice, enchilada sauce, and melty Mexican cheese for a hearty, flavorful meal. Perfect for a comforting family dinner, it’s packed with bold flavors and vibrant textures.
Ingredients
🍗 6 chicken drumsticks (or substitute with chicken breast or thighs)
🧂 Salt, to taste
🧂 Black pepper, to taste
🌾 1 cup white rice
🧅 ¼ onion, chopped
🧄 2 garlic cloves, minced
🥫 2 cups canned enchilada sauce
💧 1 cup water
🧂 1 tablespoon chicken bouillon
🥫 1 can mixed vegetables
🌿 3-4 stems of cilantro
🧀 8 oz shredded Mexican cheese
Equipment
• Non-stick pan or skillet
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Lid for the pan
Prep Time
15 minutes
Cook Time
45 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 350
• Protein: 25g
• Carbohydrates: 28g
• Fat: 15g
Instructions
1. Cook the Chicken
o Season the chicken drumsticks with salt and black pepper.
o Heat a non-stick pan over medium heat. If using chicken breast or a non-stick pan, add 2 tablespoons of cooking oil.
o Place the chicken in the pan and cook until golden brown on all sides but not fully cooked. Remove the chicken and set aside.
2. Toast the Rice
o In the same pan, using the fat rendered from the chicken, add the rice.
o Stir and fry until the rice is golden brown.
3. Sauté the Aromatics
o Add the chopped onion and minced garlic to the pan.
o Stir and cook for 1-2 minutes, or until fragrant.
4. Combine Ingredients
o Pour in the enchilada sauce and water. Stir to combine.
o Add the chicken bouillon, mixed vegetables, chicken, and cilantro stems.
5. Cook the Dish
o Cover the pan with a lid and reduce the heat to low.
o Cook until the rice is tender and the liquid has been absorbed, about 20-25 minutes.
6. Add the Cheese
o Uncover the pan and sprinkle the shredded Mexican cheese evenly over the top.
o Cover again and let the cheese melt for 3-5 minutes.
7. Serve
o Remove from heat and discard the cilantro stems.
o Serve hot and enjoy your Tex-Mex Chicken and Rice!
Cooking and Serving Tips
• Variations: Substitute drumsticks with boneless thighs or add extra vegetables like diced bell peppers for more flavor.
• Serving Suggestions: Pair with a fresh green salad or warm tortillas.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.
Enjoy your Tex-Mex Chicken and Rice! 🍗🌾🧀