Spicy Mexican Rice

Spicy Mexican Rice

Recently I have reinvented Mexican recipes my husband Howard and I used to eat many years ago. When we both worked in London we would come home late from the office. We would always be in need of quick easy meals during the week. One of our favourites was chicken fajitas and I reintroduced this in our lives. This time everything, apart from the wraps, was made from fresh. I even combine the spices to go with the chicken, onion and peppers.

Of course you can buy fajita seasoning but normally it contains sugar. It’s why I much prefer making my own nowadays. As I have been in a Mexican meal kind of mood I thought I would try the chicken and spices with rice. I added chorizo too. It made the meal super tasty and one my whole family enjoyed. Even my son who is a little bit of a fussy eater enjoyed this dish.

What is your favourite rice dish? Let me know in the comments below and please don’t forget to like and follow me.

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  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Vegetable grater
  • Colander
  • Saucepan
  • Frying pan
  • Stirring spoon
  • Slotted spoon
  • Teaspoon
  • Mixing bowl


  • Spring Onions x 1 bunch
  • Courgette x 1
  • Yellow pepper x 1
  • Brown rice x 300g
  • Chicken stock or bone broth x 600ml
  • Chicken x 500g
  • Chorizo x 80g
  • Mild, medium or hot chilli powder x 1 tsp
  • Ground cinnamon x 1 tsp
  • Dried oregano x 1 tsp
  • Ground cumin x 1 tsp
  • Salt and pepper to taste


  • Remove the tops and tails from the spring onions.
  • Slice the onions and set aside.
  • Peel the courgette and grate it.
  • Cut the top from the pepper and remove the seeds and core.
  • Slice the chicken breasts into 2 inch pieces.
  • Next slice the chorizo into half centimetre pieces.
  • Wash the rice through twice in the colander under the cold tap.
  • Put the rice into a saucepan.
  • Add enough stock tom cover the rice and then 2 centimetres above the top of the rice.
  • Turn the hob on high and bring the pan to the boil.
  • Once boiling turn the heat down to low and leave to simmer until all the water has disappeared.
  • At the end of the cooking process you may need to turn the heat up slightly but remember to stir the rice so it doesn’t stick to the bottom.
  • While the rice is cooking put the frying pan onto a high heat and add in the chorizo.
  • Fry the chorizo for a few minutes and then add in the chicken.
  • If these ingredients are start to stick to the bottom of the pan turn the heat down slightly and add water.
  • When the ingredients are unstuck add in the smoked paprika, mild, medium or hot chilli powder, ground cinnamon, dried oregano and ground cumin.
  • Once the chicken is golden brown and both ingredients are covered in the spices remove from the pan with the slotted spoon.
  • Put the chicken and chorizo onto the plate and set to one side.
  • Try to leave any oil behind and turn the heat back up.
  • Add the spring onions to the pan and fry until the start to soften.
  • Next add in the yellow peppers and fry for a further few minutes.
  • Then add in the courgette and fry for a few more minutes.
  • Remove from the heat.
  • Put the brown rice, chicken, chorizo, spring onions, yellow pepper and courgette into the large mixing bowl.
  • Mix all these ingredients together.
  • When everything is well mixed and add salt and pepper to taste
  • Serve onto plates or bowls and enjoy.
Spicy Mexican Rice

Spicy Mexican Rice was a delicious dish that we all enjoyed. My little family and I had no complaints about this dinner and our plates were cleaned too. The plates were so clean we could have put them back into the cupboard. (Only joking!) The meal was simple and easy to cook. The rice took the longest to cook so I would recommend cooking it first. Then you can cook all the other ingredients while the rice is cooking. The dish is not freezable but you could cook extra for leftovers the next day. However you decide to eat this dish, as always, please enjoy. Thank you. xxx