Chicken Taco Rice

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Chicken taco rice is a tasty mid week meal the whole family will love! With all the flavours of Mexican food, it's quickly going to become a family favourite. Mexican chicken and rice for the win!

Chicken taco rice, mexican chicken and rice in a frypan

Contents hide

1 Why you're going to love this recipe

2 What goes into the recipe

3 How to make this recipe

4 Expert tips and FAQs

5 More easy Mexican style recipes?

6 Chicken Taco Rice

Why you're going to love this recipe

Kids love food in a bowl! And secretly, as an adult, I do too.
It's easy to make, easy to eat and packed full of delicious veggies.
Chicken Taco Rice is great for lunch the next day too, whether it's in a thermos for school or for work.
Made with delicious Mexican flavours.
Easy to make in advance and reheat for dinner.

What goes into the recipe

don't forget to scroll to the recipe card for quantities and the full method

ingredients for chicken taco rice: chicken breast, brown rice, oil, onion, carrot, zucchini, frozen peas, frozen corn, lime, coriander

brown rice- I prefer it because it's low GI but you can swap for white rice- medium grain if you prefer.
carrot and zucchini- these are great smuggling veggies- swap for broccoli and cauliflower or green beans.
onion- I prefer red onion, but if you are trying to hide it- use a brown- it's almost invisible with the rice and other veggies
my special spice mix! I use it to sub for Mexican spice packets. It's standard pantry stuff and super easy to make.

spice mix, ground black pepper, paprika, oregano, salt, ground cumin, chilli powder

How to make this recipe

Get your rice cooking! I do this in the rice cooker and it finishes just when I get to the point where I need to add it to the recipe. 2 cups of uncooked brown rice needs 4 cups of water to cook. (Image 1)

Grate the zucchini and carrot. Dice the onion. (Image 2)
Slice the chicken (Image 3)
Make your spice mix! Combine the spices in a bowl together and mix well. (Image 4)

grate the zucchini and carrot, dice the onion
slice the chicken,
mix the spice mix.

Heat the oil in the base of your frypan. Fry off the chicken- you want it to be golden. Then set it aside. (Images 5!)
Add the zucchini, carrot and onion to the pan with the spice mix and stir well. (Image 6)
Add the corn, and peas to the pan and the rice. Mix well. (Image 7)
Return the chicken to the pan.

fry the chicken, add the zucchini, carrot, onion and spice mix to the pan. Add the corn, peas and rice and then the chicken.

Add ½ cup water and the juice of 1 lime. Cook until all the water has evaporated.
Garnish with coriander and serve.

add the water, the juice of one lime and cook until the liquid evaporate. garnish with the coriander.

Expert tips and FAQs

This isn't a tricky recipe- think of it as a pseudo Mexican version of fried rice. It doesn't end up dry, especially when made with brown rice, and it ends up with more of a paella texture. Chicken Taco Rice is set to become your next family favourite.

How do you cook your rice?

I do mine in the rice cooker, it's quick and hands off. Brown rice needs loads of water- double the water to the rice. It also takes longer to cook than white rice.

How long can I store this mexican chicken and rice?

Two days in the fridge in an airtight container.

Can I freeze this recipe?

It freezes surprisingly well for a rice dish, anything with rice undergoes a textural change in the freezer and MUST be reheated fully before eating.

Can I use Mexican spice mix instead?

Of course! I mix my own because it's cheaper and they are standard spices that I always have in the pantry.

What should I serve this with?

It's jam-packed with veggies, a side of avocado is awesome with it, and if you're feeling fancy some sour cream (or greek yoghurt) and some grated cheese.

More easy Mexican style recipes?

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