Tequila Laced Mexican Rice and Chicken

Tequila Laced Mexican Rice and Chicken

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Cooking last night wasn’t high on my list of priorities. Adding to my lack of motivation was the fact that there wasn’t a lot to choose from in the pantry – a can of beans, leftover rice and cooked chicken. Talk about a dull list of ingredients!

Mexican Rice and Chicken

What could I do to make this dish a bit more appealing? Add Tequila! Who doesn’t love Tequila?

The Tequila and lime added some much needed zip to my plain old rice and beans. Topped with a little cheese and sour cream, this meal turned out pretty darn good, considering it’s humble beginnings.


  • ½ cup onion, finely chopped
  • ½ cup red pepper, finely chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 14.5 ounces diced tomatoes, drained
  • 1 can Swanson Caribbean Recipe Black Beans or Black Beans
  • 1 cup frozen corn kernels
  • 1 cup chicken breast, cooked and chopped
  • 2 cups brown rice, cooked
  • 4 tablespoons Tequila
  • 1 tablespoon lime
  • 1 tablespoon chili powder
  • 8 tablespoons low fat cheddar cheese, shredded
  • 4 tablespoons light sour cream
Read the whole recipe on Mother RImmy's Cooking Light Done Right