You are here: Home » Recipes » Mexican Chicken and Rice Mexican Chicken and Rice Recipe by Favorite Recipes Press Yield 8 servings Make this dish ahead of time and simply reheat for a quick and delicious dinner. PrintEmail Ingredients 6 -- chicken breasts1 teaspoon salt1 teaspoon pepper1 teaspoon garlic salt1 small onion, finely chopped1 -- red bell pepper, chopped1 small green bell pepper, chopped2 tablespoons garlic, minced1/4 cup olive oil1 cup chopped ham2 -- tomatoes, chopped3 1/2 cups chicken broth1 cup beer1 teaspoon salt1/2 teaspoon pepper2 teaspoons saffron1 teaspoon cumin2 cups uncooked rice1 cup frozen peas1 pound asparagus, trimmed Instructions 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. 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).