This Chicken and Roasted Corn Mexican Rice is a simple, flavorful dish to have as a side or eat on its own. It also happens to be my favorite mexican rice recipe!
Chicken and Roasted Corn Mexican Rice Recipe
We enjoy Mexican food on a weekly basis at my home. This restaurant style Mexican rice is going to quickly become one of your favorite rice recipes! It’s great with taco night, burritos or in a bowl with a spoon with your favorite salsa. I used the roasted corn from Trader Joe’s freezer section. I highly recommend it if you haven’t tried it yet. This roasted corn has become a staple in my freezer, I have used it for so many dinners lately. It’s so great in soups too! Especially Mexican style soups!
Try my Salsa Verde Rice Skillet too! Follow Picky Palate on Instagram for daily recipe inspiration,
How To Cook Rice
- Boil water and add salt
For every cup of rice, use 1¾ cups of water. Pour water into a large saucepan with a tight-fitting lid. Bring to a boil and add 1 teaspoon salt into the water. - Pour rice into boiling water.
- Stir gently to separate the rice
Don’t over-stir, this can cause the rice to become sticky. - Cover the pot and simmer
Be sure the lid fits tightly. Turn down the heat to low/simmer setting. Let rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the covered pot for 5 more minutes.
Types of Rice
White Rice comes in short-, medium-, and long-grain varieties.
Brown rice Brown rice comes in short-, medium-, and long-grain varieties.
Black rice is a highly nutritious source of iron, vitamins, antioxidants, and fiber. It actually turns purple when you cook it.
Aromatic rices are basmati (India) Jasmine (Thailand), Texmati (Texas), and Wehani and pecan wild rice.
Arborio rice is a medium-short-grain, starchy white rice, used most famously to make risotto.
Sticky rice is a short-grained rice that is typically used in Asian specialties such as sushi.
Wild rice Wild rice has a nutty flavor and chewy bite.
Instant or quick rice is cooked before being dehydrated and packaged. It lacks the flavor and texture of regular rice.
Chicken and Roasted Corn Mexican Rice
Equipment
- Stove
Ingredients
- 2 cups dry rice I used brown today
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 1 tablespoon fresh minced garlic
- 1/2 cup tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Lawry’s garlic salt
- 2 cups finely shredded chicken
- 1 cup roasted corn kernels mine were from Trader Joe’s frozen section
- 1/4 cup fresh chopped cilantro
Instructions
- Cook rice according to package directions. Heat oil in large skillet over medium heat. Add onion and garlic, cooking until tender about 5 minutes.
- Stir in cooked rice, tomato sauce, cumin, salt, pepper and garlic salt. Stir and cook for another 5 minutes until hot.
- Transfer to a 9×13 inch dish, top with warm shredded chicken and corn. Garnish with fresh cilantro and serve warm.
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I know this post is over a year old but I stumbled across it when looking for some inspiration to help complete a vague idea for a weeknight dinner that I had in mind. I made this chicken, rice and corn combo last night but used it as a stuffing for a roasted red bell pepper and it worked beautifully! I cooked everything for slightly less time that your recipe suggested as I knew it would finish off inside the pepper when the whole lot was being roasted.
This one has definitely gone in my recipe file! Thank you for sharing it 🙂
Very good, however, the glaze takes much longer than 20 minutes to thicken as directed. I just let it simmmer, simmer and simmer…it finally thickened up. I suspect that perhaps those that tasted too much vinegar did not let it cook off enough.
For those who want EXTRA SAUCE/GLAZE read here! I wanted to serve the chicken over rice but I wanted it to be saucy. I doubled the ingredients and did 10 drumsticks BUT I threw it all into a crock pot. I didn’t want to have to stand over the stove so the crock pot was great! I let it cook for 4 hours on low, and next time I would throw in some thighs and maybe even breasts. There was sooo much extra sauce, that it almost needed more chicken. My husband and kids loved it, the sauce is delicious even by itself over rice! The crock pot made the chicken so tender it was just falling off the bone. I eventually did take all the meat off the bone, put it over the rice and spooned the sauce over..YUMMY! Definitely a recipe that will stay with me forever, I even posted the recipe from this site onto my Facebook status as “Tonights Dinner!”
Taco is a very versatile dish. You could add different kind of ingredients and experiment with your left-overs food. Last week I’ve made one pot taco rice skillet you wouldn’t really believe that it is made from left overs. This is one of easiest but incredibly delicious Mexican food.
I have to make this dish asap! I think even my picky toddler would like it!
So easy for night when I feel like I don’t have time to make dinner!
YUM! This looks amazing! What a great recipe! I love Mexican food!! Seriously my fave! 🙂 Thanks for sharing!
Love how simple this is, but packed with flavor!
This looks awesome JennY!
This sounds delicious. I love all those textures and flavors in a dish. I must make this.
Wishes for tasty dishes,
Linda
Lots of yummy flavors going on in this recipe!
That Trader Joe’s Roasted Corn is the best in the world. I pretty much only use that in our house. Can’t wait to try this one.
What a great dinner idea! Easy peasy!
I was going to make tacos tonight, but I’m thinking these need to be actioned!