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!
Course Appetizer
Cuisine Mexican
Keyword authentic mexican rice recipe, best mexican rice recipe, easy mexican rice, homemade mexican rice, how to make mexican rice, how to make rice, mexican rice recipe, restaurant style mexican rice, rice and chicken recipe
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Calories 286kcal
Author Jenny
Equipment
Stove
Ingredients
2cupsdry riceI used brown today
2tablespoonsextra virgin olive oil
1cupfinely chopped white onion
1tablespoonfresh minced garlic
1/2cuptomato sauce
1teaspoonground cumin
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
1/4teaspoonLawry’s garlic salt
2cupsfinely shredded chicken
1cuproasted corn kernelsmine were from Trader Joe’s frozen section
1/4cupfresh 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.