19 Mexican Grilled Chicken And Rice Recipe Try These Culinary Delights!

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 lime, juiced

For the rice:

• 1 cup long-grain white rice
• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup chicken broth
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

Step 1: Prepare the chicken

1. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
2. Place the chicken breasts in a large zip-top bag and pour the spice mixture over the chicken. Seal the bag and massage the spices into the chicken until well coated.
3. In a separate small bowl, whisk together the olive oil and lime juice. Pour this over the chicken, seal the bag again, and massage the marinade into the chicken. Let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Step 2: Grill the chicken

1. Preheat your grill to medium-high heat. Once hot, lightly oil the grates to prevent the chicken from sticking.
2. Remove the chicken from the marinade and discard the excess marinade. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
3. Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Step 3: Make the rice

1. In a medium saucepan, melt the butter over medium heat. Add the diced onion and minced garlic and cook until the onion is translucent.
2. Add the rice, diced tomatoes, chicken broth, cumin, chili powder, and salt and pepper to the saucepan. Stir everything together and bring to a boil.
3. Reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
4. Fluff the rice with a fork and let it sit for a few minutes before serving.

Step 4: Serve and enjoy!

Plate the sliced chicken with a generous serving of rice on the side. Garnish with fresh cilantro and serve hot. Enjoy the delicious flavors of Mexico in every bite!

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 lime, juiced

For the rice:

• 1 cup long-grain white rice
• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup chicken broth
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

Step 1: Prepare the chicken

1. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
2. Place the chicken breasts in a large zip-top bag and pour the spice mixture over the chicken. Seal the bag and massage the spices into the chicken until well coated.
3. In a separate small bowl, whisk together the olive oil and lime juice. Pour this over the chicken, seal the bag again, and massage the marinade into the chicken. Let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Step 2: Grill the chicken

1. Preheat your grill to medium-high heat. Once hot, lightly oil the grates to prevent the chicken from sticking.
2. Remove the chicken from the marinade and discard the excess marinade. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
3. Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Step 3: Make the rice

1. In a medium saucepan, melt the butter over medium heat. Add the diced onion and minced garlic and cook until the onion is translucent.
2. Add the rice, diced tomatoes, chicken broth, cumin, chili powder, and salt and pepper to the saucepan. Stir everything together and bring to a boil.
3. Reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
4. Fluff the rice with a fork and let it sit for a few minutes before serving.

Step 4: Serve and enjoy!

Plate the sliced chicken with a generous serving of rice on the side. Garnish with fresh cilantro and serve hot. Enjoy the delicious flavors of Mexico in every bite!