Mexican Chicken and Rice

  • Yield 8 servings

Make this dish ahead of time and simply reheat for a quick and delicious dinner.


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





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