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Rice with Chicken and Vegetables


Recipe Notes

  • 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 Food Hero LatinX work group for this recipe.

Recipe Image for Rice with Chicken and Vegetables
Prep time: 20 to 30 minutes
Cook time: 35 minutes
Makes: 7 cups
Nutrition Facts: View Label


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.


This is a new go-to recipe for our house because it is simple and flexible depending what vegetables or protein we have on hand. We have made with boneless pork loin and ground turkey.

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