I hate handling raw chicken. The ever-present threat of salmonella turns me into a raging germophobe whenever I have to deal with any kind of poultry. I spray everything in my kitchen that was in the vicinity of the chicken with disinfectant spray and then wipe it off with antibacterial cleaning wipes. It takes awhile for the smell of the cooking chicken to overpower the cleaner fumes.

But I love chicken. It’s tasty and healthy. To avoid contact with the raw version of one of my favorite meats I tend to buy several pounds at a time and cook it all at once. Baking is a favorite cooking method, as is the slow cooker. The chicken breast I used in this was cooked in the slow cooker, covered in spicy Rotel tomatoes. On the first day I shredded it and used it for taco filling. The next day I came up with this recipe.

Skillet meals like this are quick and easy. My dish is a great way to combine leftovers with common pantry ingredients to make a delicious meal. This one received rave reviews from my family. Raid the refrigerator for toppings and everybody can customize their rice with cheese, salsa, avocado, etc.

By the way, I wrote a little “truffle” sized bonus story featuring this recipe for my Bartonville series. I’ve set it up as an exclusive reward for liking my new Facebook page. If you’re interested in reading it, you can find my Facebook page here or by clicking on the icon in the sidebar.  Just “Like” the page and then click on the Free Story tab. If you read it, stop back here and let me know what you think – and thank you for liking my page!

Mexicali Chicken & Rice
Recipe type: Main Dish
Serves: 4-6
This is a quick and easy way to turned leftover chicken into a tasty meal. It also makes a great taco or burrito filling.
  • 2 cups shredded, cooked chicken
  • 1 - 10 oz. can Rotel diced tomatoes and green chilies, undrained
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • 1 - 5.25 oz. can black beans, drained and rinsed
  • ½ cup frozen corn, thawed
  • 1 - 2.25 oz. can sliced black olives, drained
  • ¼ cup chopped cilantro
  1. In a large skillet combine chicken and tomatoes. Bring to a simmer over medium-high heat. Add the rest of the ingredients, except the cilantro. Lower heat to medium and cook until everything is heated through, stirring frequently. Sprinkle with cilantro. Serve with any of the following: salsa, shredded cheese, diced avocado, sour cream or plain yogurt, diced onion, fresh or pickled jalapeno slices

This post is linked to Tasty Thursdays, Foodie Friday and Weekend Cooking

26 thoughts on “Mexicali Chicken & Rice

  1. Loved reading about Emma and Daisy again! Considering what I just posted today, the story and recipe are perfect timing for me. I’m like Emma when it comes to cooking, so maybe I should give the recipe a try!

    1. I’m sure you could make this! Rotisserie chicken and leftover rice from takeout would work, as I see you’re getting that a lot lately. 🙂

  2. I am hungry for something with a kick and this sounds like it would fill the bill. Not only does it sound good, it’s not difficult to prepare which makes it doubly good.

    1. This could be as spicy as you want. Hot chili powder, hot salsa, maybe add some jalapenos while the rice is heating up – those would all spice it up. Enjoy!

  3. Great post , you gave us several ideas for good dinners. We eat lots of chicken too. Fairly inexpensive and so many ways to prepare it.

    1. I actually just picked up a free Kindle cookbook that is about preparing chicken breasts with recipes for now and then later (freezer meal). Chicken is definitely a staple in my house.

    1. No, you are definitely not alone. Actually, I don’t like the feel of raw chicken either, but the germs freak me out even more.

  4. I get a bit paranoid about chicken too – I use separate boards and utensils and even put the dishtowel in the wash if I have even touched it. I used to use disposable gloves but they are a bit awkward. The other thing I do is to cut up all the vegetables etc first and make the chicken the last thing I prepare. Cheers

    1. I have a dedicated chicken cutting board also. And I do the same thing with the dish towels. Into the wash they go!

  5. We eat lots of chicken too, I’m a lightweight when it comes to chili so I’d turn down the heat just a little but this looks really tasty.

    1. You could substitute regular or smoked paprika for the chili powder. There are also very mild chili powders, to cut down the heat level.

  6. Hi Janel,

    We eat chicken and fish quite often, with read meat being consigned to maybe once a week. I usually buy mini breast fillets when I cook with chicken and generally cook it fresh each day.

    Our tastes in sauces seem to vary a little from your own, with us tending towards either a curry, or sweet and sour sauce, if we are having rice. If we have the chicken served with pasta, then a hot crushed chilli sauce is always the favourite.

    Whatever the sauce, with the exception of a small pan for coking the rice or pasta, everything else goes into one pan and is cooked very quickly on a very high heat.

    Your recipes sound like they might be a good alternative to try one day, thanks for sharing.


    1. You’ve reminded me that I have a very good recipe *somewhere* for a curried chicken with apples and raisins. Should see if I can track it down and make it for dinner soon.

    1. I think the chicken juice obsession goes along with the not-spreading-germs-while sick behaviors with me. 🙂

Comments are closed.