Roasted Chicken and Rice

Inspired by the classic Mexican recipe, arroz con pollo. Juicy pieces of red chili and roasted chicken cooked to perfection with a savory tomato and garlic rice. Serve with black bean salsa and guacamole.


2 cups

Rotisserie chicken, from the deli, shredded or cut into strips

1 oz.

Taco seasoning packet

2 Tbsp.

Olive oil

1 Tbsp.

Garlic, minced

2 cups

Instant rice

2 1/2 cups

Chicken broth

1, 12 oz. jar


1, 14 oz. can

Black beans, drained, rinsed

2 cups

Tomatoes, diced

1 Tbsp.

Cilantro, chopped


Lime, juiced

1/2 cup

Yellow onion, diced

1 Tbsp.

Jalapenos, seeds removed, diced

1/2 cup

Sweet corn

1 tsp.



  1. In a medium bowl, combine black beans, tomatoes, cilantro, lime juice, yellow onion, jalapenos and sweet corn. Cover and chill.

  2. Heat oil on medium-high heat in a large skillet; sprinkle 2 tsp. of taco seasoning on both sides of chicken and place in skillet. Heat chicken for 2-3 minutes, reduce heat.

  3. Remove chicken. Add the garlic, rice and broth to skillet.

  4. Add the chicken back to skillet; cover and cook until rice is done, or liquid has been absorbed.

  5. Serving suggestion: garnish rice with leaves of cilantro. Serve with the previously prepared black bean salsa and add guacamole.