Mexican Meal Recipe

Rice: A staple grain that serves as the base for this dish, giving it a nice, filling texture.

Black beans: These add protein and a creamy texture, plus they’re a classic in Mexican cooking.

Corn: Sweet and crunchy, corn adds a fresh pop of flavor and color.

Chicken breast: Cut into strips, it cooks quickly and soaks up all the spices.

Olive oil: Used for cooking the chicken, it adds a mild, fruity flavor.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a little heat and depth.

Cumin: A warm, earthy spice that’s key in Mexican food.

Chili powder: Brings a gentle spicy kick and rich flavor.

One of the most important steps in this Mexican Meal Recipe is cooking the chicken strips until they’re nicely browned. Here’s a simple way to get that perfect color and flavor:

1. Heat the olive oil in your pan over medium heat. You want it hot enough so the chicken sizzles when it hits the pan, but not so hot that it burns right away.
2. Add the chicken strips in a single layer. Don’t crowd the pan—if the pieces are too close, they’ll steam instead of brown.
3. Let the chicken cook without moving it for a few minutes. This helps it form a nice crust.
4. After a few minutes, flip the strips to brown the other side. Keep cooking until the chicken is cooked through and golden all over.

Getting a good brown color on the chicken makes the dish taste so much better because it adds a little crunch and a lot of flavor. When the chicken browns, it creates tiny caramelized bits that make every bite more interesting.

I remember the first time I tried this, I kept stirring the chicken too much because I was worried it would burn. But that just stopped it from browning properly! Now I know it’s worth waiting and letting it sit in the pan. Also, if you don’t have olive oil, you can use any cooking oil you like, but olive oil gives a nice taste that fits perfectly with the spices like cumin and chili powder in this recipe.

Once your chicken is browned, adding the black beans and corn right after helps soak up all those tasty bits stuck to the pan. That’s when the magic happens!

• rice - Substitute with quinoa: Quinoa is a high-protein grain that cooks similarly to rice and provides a slightly nutty flavor.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a good alternative.

• corn - Substitute with peas: Peas offer a sweet flavor and similar texture, adding a different but complementary taste to the dish.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well and can be cut into strips like chicken.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat, which can complement the other spices in the dish.

• cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor, though it is slightly sweeter and less intense.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a smoky flavor, making it a good alternative to chili powder.

• Allow the rice and chicken mixture to cool completely before storing. This helps prevent condensation, which can make the food soggy.

• Use airtight containers or heavy-duty freezer bags to store the meal. For best results, separate the rice and the chicken mixture into individual portions. This makes reheating easier and ensures even distribution of flavors.

• Label each container or bag with the date and contents. This helps you keep track of how long the meal has been stored and ensures you use the oldest meals first.

• Store the meal in the refrigerator for up to 4 days. If you plan to keep it longer, freezing is a better option.

• To freeze, place the containers or bags in the freezer. The meal can be stored for up to 3 months without significant loss of flavor or texture.

• When ready to eat, thaw the meal in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the chicken and vegetables.

• Reheat the meal in a microwave or on the stovetop. If using a microwave, cover the container with a microwave-safe lid or plastic wrap to retain moisture. Heat on medium power, stirring occasionally, until the meal is heated through. If using the stovetop, add a splash of water or broth to prevent sticking and heat over medium heat, stirring occasionally.

• For an added burst of freshness, garnish with chopped cilantro, a squeeze of lime juice, or a dollop of sour cream just before serving.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a small amount of olive oil or a splash of water to the pan.
  3. Add the leftover Mexican meal to the pan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the chicken and rice are heated through.

• Microwave Method:

  1. Transfer the leftovers to a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap.
  4. Heat on high for 2-3 minutes, stirring halfway through.
  5. Check if the chicken and beans are heated through. If not, continue heating in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftovers in an oven-safe dish.
  3. Add a splash of chicken broth or water to keep the rice from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes or until the chicken and rice are heated through.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming basket.
  2. Add water to the pot and bring it to a boil.
  3. Place the leftovers in the steaming basket.
  4. Cover and steam for about 5-10 minutes or until the chicken and rice are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftovers in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the chicken and rice are heated through. If not, continue heating in 2-minute intervals.

• Measuring cups: To measure the rice and other ingredients accurately.

• Can opener: To open the can of black beans.

• Colander: To drain and rinse the black beans.

• Cutting board: To cut the chicken breast into strips.

• Chef's knife: To slice the chicken breast efficiently.

• Large pan: To cook the chicken and mix it with the other ingredients.

• Wooden spoon: To stir the ingredients in the pan.

• Rice cooker: To cook the rice according to package instructions (alternatively, you can use a saucepan).

• Mixing bowl: To combine the black beans, corn, and spices before adding them to the pan.

• Measuring spoons: To measure the salt, pepper, cumin, and chili powder accurately.

Cook rice in advance: Prepare the rice a day before and store it in the fridge to save time on the cooking day.

Use pre-cooked chicken: Buy pre-cooked chicken breast strips to reduce cooking time.

Frozen vegetables: Use frozen corn and black beans to skip the rinsing and draining steps.

One-pan method: Cook everything in one pan to minimize cleanup and save time.

Pre-mix spices: Combine the salt, pepper, cumin, and chili powder in a small bowl beforehand for quick seasoning.