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Appetizers and Sides

Chicken and Roasted Corn Mexican Rice

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This Chicken and Roasted Corn Mexican Rice is such a flavor packed simple dinner to have as an accompaniment or eaten on it’s own.
Chicken and Roasted Corn Mexican Rice

I’m always looking for simple dinner ideas and this “healthier” Chicken and Roasted Corn Mexican Rice will be put on repeat from now on.  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!

Hope you enjoy this simple yet completely delicious mexican rice!

Chicken and Roasted Corn Mexican Rice


Chicken and Roasted Corn Mexican Rice

Chicken and Roasted Corn Mexican RicePrep time: 10 min | Cook time: 20 min (for the rice) | Total time: 30 min


  • 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


  1. 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.

Makes 8 Servings

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16 Responses | Comments RSS

  1. 1

    […] Read the rest of Chicken and Roasted Corn Mexican Rice […]

  2. 2

    I was going to make tacos tonight, but I’m thinking these need to be actioned!

  3. 3

    What a great dinner idea! Easy peasy!

  4. 4
    Brian L says:

    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.

  5. 5
    Maria says:

    Lots of yummy flavors going on in this recipe!

  6. 6
    Linda says:

    This sounds delicious. I love all those textures and flavors in a dish. I must make this.

    Wishes for tasty dishes,

  7. 7

    This looks awesome JennY!

  8. 8
    Chels R. says:

    Love how simple this is, but packed with flavor!

  9. 9
    Cailee says:

    YUM! This looks amazing! What a great recipe! I love Mexican food!! Seriously my fave! 🙂 Thanks for sharing!

  10. 10

    So easy for night when I feel like I don’t have time to make dinner!

  11. 11

    I have to make this dish asap! I think even my picky toddler would like it!

  12. 12
    Jean says:

    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.

  13. 13
    Hannah says:

    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!” 

  14. 14
    James says:

    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. 

  15. 15

    […] Monday: Chicken and Roasted Corn Rice  […]

  16. 16

    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 🙂

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!

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