Mexican Chicken and Rice

  • Yield: 8 servings


6-- chicken breasts
1teaspoon salt
1teaspoon pepper
1teaspoon garlic salt
1small onion, finely chopped
1-- red bell pepper, chopped
1small green bell pepper, chopped
2tablespoons garlic, minced
1/4cup olive oil
1cup chopped ham
2-- tomatoes, chopped
3 1/2cups chicken broth
1cup beer
1teaspoon salt
1/2teaspoon pepper
2teaspoons saffron
1teaspoon cumin
2cups uncooked rice
1cup frozen peas
1pound asparagus, trimmed


  1. Place the chicken, 1 teaspoon salt, 1 teaspoon pepper and the garlic salt in a saucepan and cover with the water.  Bring to a boil and cook until the chicken is cooked through.  Drain the chicken and set aside to cool.  Shred the chicken into small pieces, discarding the skin and bones.
  2. Saute the onion, bell peppers and garlic in the olive oil in a skillet until the onion is traslucent.  Add the chicken, ham and tomatoes.  Add the broth, beer, 1 teaspoon salt, 1/2 teaspoon pepper, and saffron and cumin.  Bring to a boil.  Add the rice and return to a boil.  Cook, covered, over low heat for 30 minutes.  Add the peas and asparagus.  Cook, covered, for 5 minutes.  Spoon onto a platter to serve.  The recipe can be made in advance, spooned into a baking dish and reheated in a preheated 350F oven until warmed through.

Recipe reprinted with permission from the Junior League of Galveston County’s Beachside to Boardwalk (Junior League of Galveston County, Inc., 2010).