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Mexican Chicken and Rice
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Prep Time:
15 minutes
Total Time:
40 minutes
Elevate rice with bold Mexican flavors. Zesty taco-seasoned chicken drumsticks cooked with corn, peas, tomato, onion, and garlic. Fresh cilantro and lime juice brighten this vibrant meal. Ready in just 40 minutes for a quick and satisfying Mexican Chicken and Rice dinner.
Ingredients:
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 6 large chicken drumsticks
  • 1 large Beefsteak tomato
  • 1 small Vidalia onion
  • 3 garlic cloves
  • 2 cups long grain uncooked rice
  • 1 can (7 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 cups of water
  • Cilantro, chopped (optional)
  • Lime, wedges (optional)
  • Salt to taste
Instructions:
  • Sprinkle 1/2 packet of taco seasoning mix over the chicken drumsticks for a flavorful kick.
  • Sear the chicken drumsticks in a hot skillet with a hint of oil until they are golden brown all over. Remove the chicken from the skillet and set it aside.
  • In a food processor or blender, puree tomato, onion, and garlic. Transfer to a large skillet on medium-high heat and sauté for a minute or two.
  • Add rice, chiles, corn, peas, and the remaining taco seasoning mix to the pan. Stir thoroughly and cook for 1-2 minutes. Season with salt to taste.
  • Pour in the water and heat until boiling.
  • Arrange the chicken over the rice.
  • Cover tightly and simmer on low heat for 20-25 minutes until the rice has fully absorbed the liquid.
  • Garnish with a generous amount of chopped cilantro and squeeze fresh lime juice on top before serving.

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