Quick Mexican Chicken

Total Time
Prep 5 mins
Cook 25 mins

Thanks to leeannr and Bekah826 who helped me with this recipe one day when I was really lacking in inspiration.

Ingredients Nutrition


  1. Cook the rice according to the directions on the packet.
  2. In a large, deep frying pan, saute the peppers for a couple minutes.
  3. Add the mushrooms and saute a couple more.
  4. Add in the corn, tomatoes, water, tomato paste and sugar.
  5. Stir to mix and let simmer for about 10 minutes or until a thicker sauce develops.
  6. Add the chicken and spices.
  7. Let cook another couple minutes until the chicken is warmed through.
  8. Serve over rice, topping with grated cheddar cheese and the spring onions, if desired.


Most Helpful

I had all the ingredients, and cooked chicken that needed to be used up--so I made this casserole and we were delighted. My husband mentioned several times he loved the spices in it. I followed the recipe except I used monterey jack cheese for the top, and baked it for about 10 minutes. My only comment is if this serves 2 to 3 I would like to meet those people. It serves a least 4 and maybe 6 if you serve it with a salad and rolls. Thanks to a "doer again"! Carole in Orlando

carole in orlando January 19, 2004

This recipe is great! All 4 of my children are picky eaters, so I omitted the mushrooms. I was still worried they wouldn't eat it because of the chunks of tomatoes, but tried it anyway. I was pleasantly surprized when my pickiest eater was gobbling it up making yummy 'mmmm' sounds every time he took a bite. My whole family loved it! No leftovers with this recipe.

katmancann January 20, 2010

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