Description
These Southwestern Chicken & Rice Foil Packets are bursting with bold Tex-Mex flavor and made with pantry staples like black beans, corn, and instant rice. Whether baked or grilled, they’re the ultimate no-mess, all-in-one dinner solution that’s perfect for busy weeknights or casual cookouts.
Ingredients
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup uncooked instant white rice
1 1/2 cups chicken broth
1 cup canned black beans, drained and rinsed
1 cup canned corn, drained
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 cup shredded Mexican cheese blend
Instructions
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Preheat oven to 400°F (200°C) or preheat grill to medium-high. Cut four large sheets of aluminum foil.
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In a large bowl, mix the uncooked rice and chicken broth. Let it sit for 2–3 minutes so the rice can begin to absorb the liquid.
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Add the chicken, black beans, corn, red and green bell peppers, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss everything together until well combined.
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Divide the mixture evenly between the foil sheets. Fold and seal each foil pack tightly to create a pouch that traps steam.
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Oven Method: Place foil packets on a baking sheet and bake for 30–35 minutes.
Grill Method: Grill foil packets for 15–20 minutes, flipping halfway through. -
Carefully open each packet and sprinkle with shredded cheese. Reseal lightly and let sit for 2–3 minutes until the cheese melts. Serve warm straight from the foil or transfer to a plate.
Notes
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Use rotisserie chicken to cut cook time—just reduce grilling or baking to 15–20 minutes.
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Swap Mexican cheese for pepper jack or cheddar for a twist.
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Add chopped jalapeños or hot sauce if you want more heat.
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Great for camping—just prep ahead and toss onto hot coals or a grill.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Foil Packet (Oven or Grill)
- Cuisine: Southwestern