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1 Tablespoon vegetable oil
1 cup chopped onion
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
3 cloves garlic, minced or 3/4 teaspoon garlic powder
2 Tablespoons minced jalapeno pepper
1 1/2 cups chopped bell pepper
3 cups (28-oz can) diced or crushed tomatoes, including juice
1/2 cup corn or other vegetables (fresh, frozen, or canned, drained and rinsed)
1 1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon salt
2 cups cooked brown rice
1/3 cup chopped fresh cilantro


  1. Wash hands with soap and water.
  2. In a large skillet, saute onion in oil over medium heat until softened, about 5 minutes. Add chicken and cook until no longer pink, about 10 minutes.
  3. Add garlic, jalapeno pepper and bell pepper and stir until softened, about 5 minutes. Add remaining vegetables, cumin, chili powder and salt. Simmer until heated through and vegetables are cooked.
  4. Add cooked rice (or serve over rice) and sprinkle cilantro over the top before serving.
  5. Refrigerate leftovers within 2 hours.


  • Add 1/2 cup shredded mozzarella cheese over the top with cilantro before serving.
  • Use 4 cups chopped fresh tomatoes instead of canned.

Thanks to the OSU Extension Latinx Work Group for this recipe.

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7 cups
Prep time:
20 to 30 minutes
Cooking time:
35 minutes
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