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Southwestern Grilled Chicken with Mexican Rice

This chicken and rice dish is full of flavor and anything but boring. It has wonderful southwestern flavors, and as a bonus, the chicken is cooked on the grill, so there are less dishes to wash!  As a finishing touch, diced tomatoes and melted Mexican Queso top the chicken and rice, which puts this dish over-the-top delicious!

Southwestern Grilled Chicken with Mexican Rice

Author/Source:

heather @onceamonthmeals.com, adapted from Plain Chicken

Ingredients:

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 bottle baja chipotle marinade or mesquite marinade
  • 3 Tablespoons vegetable oil
  • 1 cup uncooked long grain rice (not instant)
  • 1 Tablespoon minced onion flakes, dried
  • 1 teaspoon garlic salt
  • 1 teaspoon taco seasoning
  • 2 cups chicken broth
  • 0.5 cup tomato sauce
  • 15 ounces Mexican Queso
  • 0.5 cup chopped tomato

Directions:

Divide chicken among 1/2 the number of indicated gallon freezer bags. Divide and pour bottled marinade over chicken. Marinate for an hour or two. Once marinated, remove chicken from bag and discard marinade. Grill chicken about 15 minutes or until done (165 degrees).

Heat oil in large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic salt and taco seasoning. Stir in onion flakes, tomato sauce and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes. Separate with fork.

Freezing Directions:

Prepare chicken and freeze in gallon freezer bags. Prepare rice as directed above; allow to completely cool. Place rice in gallon freezer bag. Seal and freeze both bags. To serve: Thaw chicken and rice. Preheat grill to medium heat. Remove chicken from bag and discard marinade. Grill chicken about 15 minutes or until done (165 degrees). Place rice in large microwavable bowl, sprinkle 2-3 Tbsp water over rice. Microwave 2-3 minutes. Fluff with fork and repeat. Let stand 2 minutes, then fluff again. Place rice on plate, top with grilled chicken. Heat cheese dip according to package directions, pour 2-3 Tbsp over chicken and top with tomatoes.

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

7 Responses to “Southwestern Grilled Chicken with Mexican Rice”

  1. Angela says:

    Hello,
    You have 0.5 tomato sauce on the ingredients. Is that 1/2 cup?

  2. heather says:

    Yes it is 1/2 cup tomato sauce. Thank you! Changing it now!

  3. Jessa says:

    I don’t think she had a problem with the fraction, the recipe does not state 0.5 of what (cup, can, tablespoon, etc), I was just about to ask the same question, but now see it is half a “cup”.

  4. Mariah says:

    This may seem like a silly question, but if you are going to freeze it then grill it, do you freeze it raw?

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