Easy Mexican Chicken and rice. In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Living in California my whole life I've been exposed to some pretty awesome Mexican food.

A perfect go-to meal when you're craving Mexican food. This is my quick and easy version of a Mexican flavored chicken and rice dinner. What I wanted: I didn't want that bland white rice taste. You can have Easy Mexican Chicken and rice using 6 ingredients and 2 steps. Here is how you cook it.

Ingredients of Easy Mexican Chicken and rice

1. It's 1 1/2-2 pounds of skinless boneless, chicken breasts cut into pieces (size you like).
2. You need 1/2 jar (24 oz) of Lime and Garlic Salsa.
3. You need 1/2 jar (24 oz) of Roasted Salsa Verde (green).
4. It's 1 pkg of sliced mushrooms (unless you don't like them).
5. You need of Shredded sharp cheddar cheese for topping.
6. Prepare 1 box of Spanish Rice (I use Knorr's or Zatarain's).

The rice needed some "pop" to it. I wanted chicken included in the cooking method. Mexican chicken and rice is a one-pot meal loaded with flavor. Marinated chicken thighs simmer together with healthy vegetables, black beans, and tender long grain rice.

Easy Mexican Chicken and rice instructions

1. Using a large skillet, spray with cooking oil and put in 1/2 the salsa and chicken. Cook on medium for 10 minutes, covered. Then add the rest of the salsa and turn the chicken. Cook another 10 minutes. Add the mushrooms in and cook on low for another 10 minutes..
2. While the chicken is cooking, make the rice according to the recipe on the box. Serve the chicken salsa mixture over the rice and top with shredded cheese. I put a dollop of sour cream on top as well. Delicious!.

Stir in the salt and pepper. It's made with enchilada sauce, green chiles, rice, and all the toppings (hello avocado, sour cream, and tomato)!. If you're looking for more tried and true Mexican recipes with chicken you'll love this Mini Chicken Chimichangas, Grilled Mexican Lime Chicken, or this One-Pan Chicken Tortilla Bake. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender.