Are you a fan of spicy food? Do you crave dishes that ignite your taste buds and leave you craving more? Look no further! In this article, we’ll be exploring 20 mouth-watering spicy chicken and rice recipes from around the world. From classic Cajun jambalaya to Korean gochujang-inspired bowls, and from Indian biryani to Mexican casseroles, these dishes are sure to satisfy your cravings for something bold and flavorful.
Whether you’re a seasoned chef or a culinary novice, we’ve got you covered with these easy-to-follow recipes that pack a punch. So grab your apron, fire up the stove, and get ready to spice things up in the kitchen!
Spicy Thai Basil Chicken and Rice
This spicy and aromatic dish combines the bold flavors of Thailand with the comfort of a classic chicken and rice bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white or brown rice
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/4 cup Thai red curry paste
– 1/4 cup fish sauce (optional)
– 1/4 cup chopped fresh Thai basil leaves
– Salt and pepper to taste
– Lime wedges for serving
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes.
3. Add garlic, ginger, and curry paste; stir-fry for 1 minute.
4. Add cooked rice to the pan, stirring to combine with the chicken mixture.
5. Cook for an additional 2-3 minutes or until heated through.
6. Season with fish sauce (if using) and salt and pepper to taste.
7. Garnish with Thai basil leaves and serve with lime wedges.
Cooking Time: 15-20 minutes
Cajun Spicy Chicken Jambalaya
Get ready to spice up your meal with this flavorful Cajun-inspired jambalaya dish, featuring chicken, sausage, and a blend of bold spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb smoked sausage (such as Andouille), sliced
– 2 cups uncooked white rice
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, and yellow)
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add sausage to the pot and cook until browned, about 3-4 minutes. Remove from pot and set aside with chicken.
4. Add onion, garlic, and bell peppers to the pot. Cook until vegetables are tender, about 5 minutes.
5. Stir in rice, oregano, cumin, paprika, and cayenne pepper. Cook for 1 minute.
6. Add cooked chicken and sausage back into the pot. Stir well.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender and liquid has been absorbed.
Cooking Time: 40-45 minutes
Korean Spicy Gochujang Chicken Rice Bowl
This Korean-inspired dish combines the bold flavors of gochujang, a fermented soybean paste, with juicy chicken and fluffy rice. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp gochujang
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp ground ginger
– 1 cup cooked white rice
– 1/4 cup diced green onions
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and ginger. Add the chicken and marinate for at least 30 minutes.
2. Preheat oven to 400°F (200°C). Remove the chicken from marinade, letting excess liquid drip off. Bake for 20-25 minutes or until cooked through.
3. Cook white rice according to package instructions.
4. In a small pan, toast sesame seeds over medium heat for 1-2 minutes or until fragrant.
5. Assemble bowls by placing chicken on top of cooked rice, garnishing with green onions and toasted sesame seeds.
Cooking Time: 25-30 minutes
Spicy Chicken Biryani with Fragrant Basmati
Experience the perfect blend of spices and aromas with this flavorful Spicy Chicken Biryani recipe, cooked to perfection with fragrant basmati rice.
Ingredients:
– 1 cup basmati rice
– 2 lbs boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons ghee or vegetable oil
– 2 cups water
– Fresh cilantro, chopped (optional)
Instructions:
1. Cook the basmati rice according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook until golden brown, about 5 minutes.
3. Add chicken, cumin, coriander, cinnamon, cardamom, cayenne pepper, and salt. Cook until chicken is cooked through, about 10-12 minutes.
4. Combine cooked rice with the chicken mixture and stir well to combine.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Mexican Spicy Chicken and Rice Casserole
A flavorful and spicy casserole that combines the bold flavors of Mexico with the comfort of a classic chicken and rice dish.
Ingredients:
– 1 1/2 cups cooked white rice
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium onion, diced
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the onion, bell pepper, jalapeño, and garlic. Cook until the vegetables are tender, about 4-5 minutes.
4. In a large mixing bowl, combine the cooked rice, chicken mixture, cumin, paprika, salt, and pepper. Stir well to combine.
5. Transfer the mixture to a 9×13 inch baking dish and top with shredded cheese (if using).
6. Bake for 20-25 minutes or until the casserole is hot and the cheese is melted.
Cooking Time: 20-25 minutes
Jerk Chicken with Coconut Rice and Peas
Experience the bold flavors of Jamaica with this aromatic dish that combines spicy jerk chicken, creamy coconut rice, and sweet peas.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup jerk seasoning
– 1/4 cup brown sugar
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 cup uncooked white rice
– 1 cup coconut milk
– 1 cup frozen peas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning, brown sugar, garlic, and salt.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 5-6 minutes on each side, or until cooked through.
5. In a separate pot, combine rice and coconut milk. Bring to a boil, then reduce heat and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
6. Add frozen peas to the pot during the last 2 minutes of cooking.
7. Serve the jerk chicken with coconut rice and peas.
Cooking Time: 35-40 minutes
Spicy Chicken Fried Rice with Sriracha
A spicy twist on a classic Chinese dish, this recipe combines cooked chicken, vegetables, and rice with the bold flavor of Sriracha.
Ingredients:
– 2 cups cooked chicken (diced)
– 1 cup cooked rice
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 teaspoon soy sauce
– 1/2 teaspoon Sriracha sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Add the mixed vegetables and cooked chicken; stir-fry for 2-3 minutes.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
5. Stir in soy sauce and Sriracha sauce. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes, until the rice is heated through and starting to brown.
7. Garnish with chopped scallions (if using). Serve immediately.
Cooking Time: 10-12 minutes
Indian Spicy Chicken Pulao
A flavorful and aromatic one-pot dish that combines the spices of India with the comfort of a hearty pulao. This spicy chicken pulao is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups basmati rice
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 cups water or chicken broth
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and cook until golden brown, about 5 minutes.
3. Add garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
4. Add chicken and cook until browned, about 5-7 minutes.
5. Add rice, salt, and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
Cooking Time: 35-40 minutes
Spicy Chicken and Rice Stuffed Peppers
Spicy Chicken and Rice Stuffed Peppers Recipe
Summary:
This recipe combines flavorful chicken and rice with the crunch of bell peppers for a spicy twist on traditional stuffed peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast or thighs, cooked and diced
– 2 cups cooked white rice
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers, remove seeds and membranes, and place them in a baking dish.
3. In a large bowl, combine chicken, rice, cilantro, olive oil, onion, garlic, cumin, cayenne pepper (if using), salt, and pepper. Mix well.
4. Stuff each bell pepper with the chicken mixture, filling to the top.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
7. Sprinkle with shredded cheese (if using) and serve hot.
Cooking Time: 45-50 minutes
Louisiana Spicy Chicken and Sausage Gumbo
Get ready to ignite your taste buds with this spicy and savory gumbo recipe, blending the bold flavors of Louisiana.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 lb smoked sausage (such as Andouille or Kielbasa), sliced
– 2 medium onions, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 2 cups chicken broth
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/4 tsp paprika
– Salt and pepper to taste
– Filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Remove from pot.
2. Add chicken to the pot and cook until browned, about 5-6 minutes. Remove from pot with sausage.
3. Reduce heat to medium. Add onions, celery, and garlic; cook until vegetables are tender, about 10 minutes.
4. Stir in diced tomatoes, chicken broth, thyme, cayenne pepper, paprika, salt, and pepper. Bring to a simmer.
5. Add the cooked chicken and sausage back into the pot. Simmer for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed. Serve hot over rice, with filé powder sprinkled on top (if desired).
Cooking Time: Approximately 45-50 minutes
Szechuan Spicy Chicken Rice Stir-Fry
This classic Szechuan dish is a flavorful and spicy stir-fry that combines tender chicken, savory rice, and crunchy vegetables. With its bold flavors and vibrant colors, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups cooked white rice
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup mixed bell peppers (any color), sliced
– 1/4 cup soy sauce
– 2 tablespoons Szechuan peppercorns, toasted and ground
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the garlic, ginger, and bell peppers. Cook for 2-3 minutes or until the vegetables are tender.
5. Stir in the soy sauce, Szechuan peppercorns, and sesame oil.
6. Add the cooked rice to the skillet and stir-fry for about 2 minutes or until the rice is well coated with the sauce.
7. Return the chicken to the skillet and stir-fry everything together.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Spicy Chicken and Rice Soup with Jalapeños
Spicy Chicken and Rice Soup with Jalapeños Recipe
Kick off your meal with a flavorful and spicy soup that combines tender chicken, creamy rice, and the perfect amount of heat from jalapeños.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium jalapeños, seeded and chopped
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the rice, chicken broth, cumin, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the rice is cooked and liquid has been absorbed.
5. Add the chopped jalapeños during the last 10 minutes of cooking.
6. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Caribbean Spicy Chicken and Rice with Pineapple
Caribbean Spicy Chicken and Rice with Pineapple Recipe
This mouthwatering dish combines the bold flavors of Caribbean spices, succulent chicken, and sweet pineapple, all wrapped up in a hearty serving of flavorful rice. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1 cup mixed Caribbean spices (such as curry powder, cumin, and paprika)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 can pineapple rings in juice, drained
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together Caribbean spices, salt, and pepper.
3. Place chicken breasts on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle spice mixture evenly over both breasts.
4. Bake for 25-30 minutes or until cooked through.
5. While chicken is cooking, combine cooked rice and chopped cilantro in a separate bowl.
6. Once chicken is done, place pineapple rings on top of each breast.
7. Serve chicken with rice and pineapple.
Cooking Time: 45-50 minutes
Spicy Chicken and Rice Burrito Bowl
Spicy Chicken and Rice Burrito Bowl Recipe
A flavorful twist on traditional burritos, this spicy chicken and rice bowl combines juicy chicken, creamy avocado, crunchy veggies, and warm rice for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 cup cooked white rice
– 2 cups mixed veggies (bell peppers, onions, carrots)
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 ripe avocado, sliced
– Optional: sour cream, salsa, shredded cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper.
3. Add the chicken breast and toss to coat. Bake for 20-25 minutes or until cooked through.
4. Cook white rice according to package instructions. Set aside.
5. Heat a non-stick skillet over medium-high heat. Add mixed veggies and cook for 5-7 minutes or until tender.
6. Assemble the bowl by placing cooked chicken, rice, and veggies on a plate.
7. Top with sliced avocado, cilantro, and optional toppings.
Cooking Time: approximately 30-40 minutes
Peruvian Spicy Chicken Arroz con Pollo
This bold and flavorful Peruvian dish combines the classic Spanish arroz con pollo (chicken and rice) with a spicy kick from ají amarillo peppers. Experience the vibrant flavors of Peru in this easy-to-make recipe.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 2 medium ají amarillo peppers, diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups chicken broth
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken, onion, garlic, cumin, smoked paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Add the diced ají amarillo peppers and cook for an additional 2 minutes.
4. Stir in the cooked rice, chicken broth, and chopped cilantro (if using). Bring to a simmer and cook for 2-3 minutes or until the liquid is absorbed.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Spicy Chicken and Rice Noodle Salad
A flavorful and refreshing twist on traditional salads, this Spicy Chicken and Rice Noodle Salad combines the best of Asian-inspired flavors with the comfort of a warm bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 cup cooked white rice noodles
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted sesame seeds
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp grated ginger
– 1/2 tsp sriracha sauce
– Salt and pepper to taste
– 1/4 cup diced bell peppers (any color)
Instructions:
1. Cook rice noodles according to package instructions.
2. In a large bowl, combine chicken, mixed greens, scallions, sesame seeds, soy sauce, honey, ginger, sriracha, salt, and pepper.
3. Toss until well combined.
4. Top with diced bell peppers.
5. Serve immediately.
Cooking Time: 15-20 minutes
Spicy Chicken and Rice Stuffed Tomatoes
A flavorful twist on traditional stuffed tomatoes, this recipe combines spicy chicken, savory rice, and fresh herbs for a delicious and satisfying meal.
Ingredients:
– 4 large tomatoes
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 cup cooked white rice
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides.
3. In a bowl, mix together chicken, rice, cilantro, jalapeño, garlic, cumin, salt, and pepper.
4. Stuff each tomato with the chicken-rice mixture, dividing it evenly among the four tomatoes.
5. Drizzle olive oil over the stuffed tomatoes and bake for 25-30 minutes or until the filling is heated through and the tomatoes are tender.
Cooking Time: 25-30 minutes
Spicy Chicken and Rice Skillet with Black Beans
This one-pan wonder combines the flavors of spicy chicken, creamy rice, and black beans for a deliciously satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 cup canned black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet.
3. Add the diced onion and red bell pepper to the skillet. Cook until tender, about 4-5 minutes.
4. Stir in the garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
5. Add the cooked rice, black beans, and chicken back into the skillet. Stir until well combined.
6. Season with salt and pepper to taste.
7. Reduce heat to low and simmer, covered, for 5-7 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Spicy Chicken and Rice Paella
Paella, a classic Spanish dish, gets a spicy kick with the addition of chicken and saffron-infused rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow), sliced
– 1 tsp smoked paprika
– 1/2 tsp saffron threads, soaked in 2 tbsp hot water
– 1/4 tsp cayenne pepper
– Salt and black pepper, to taste
– 2 cups chicken broth
– 1/4 cup chopped fresh parsley
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan.
3. Add onion, garlic, bell peppers, smoked paprika, saffron mixture, cayenne pepper, salt, and black pepper to the pan. Cook for 4-5 minutes or until vegetables are tender.
4. Add rice to the pan, stirring to coat with the vegetable mixture.
5. Add chicken broth and stir to combine.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
7. Garnish with parsley and serve hot.
Cooking Time: 25-30 minutes
Spicy Chicken and Rice Lettuce Wraps
A flavorful twist on classic wraps, this recipe combines spicy chicken, savory rice, crunchy lettuce, and creamy sauce all wrapped up in a single serving.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 cup cooked white rice
– 2 cups mixed greens (lettuce, spinach, arugula)
– 2 tablespoons ranch dressing
– Salt and pepper to taste
– 6 large lettuce leaves
Instructions:
1. In a medium bowl, whisk together olive oil, cumin, smoked paprika, and cayenne pepper.
2. Add chicken breasts and marinate for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Cook chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, prepare lettuce leaves by washing and drying them thoroughly.
5. Assemble wraps by spreading a spoonful of ranch dressing on each lettuce leaf, then topping with cooked chicken, rice, and any additional desired toppings (such as diced bell peppers or sliced avocado).
6. Serve immediately.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your mealtime with these 20 mouth-watering chicken and rice recipes! From spicy Thai basil to Cajun jambalaya, and from Korean gochujang bowls to Indian pulao, each dish is packed with flavor. Satisfy your cravings with Jerk chicken and coconut rice, or try a Mexican casserole with a kick. For a more adventurous palate, explore recipes like Szechuan stir-fry or Peruvian arroz con pollo. Whether you’re in the mood for something spicy or just want to add some excitement to your meals, this collection has something for everyone.
