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Chicken and Roasted Corn Mexican Rice

Chicken and Roasted Corn Mexican Rice

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 286kcal
Author Jenny


  • Stove


  • 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


  • 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.


Calories: 286kcal | Carbohydrates: 44g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 400mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 4.3mg | Calcium: 29mg | Iron: 1mg