Traditional recipes

Mexican Chicken and Brown Rice Foil-Packet Dinner

Mexican Chicken and Brown Rice Foil-Packet Dinner

  • Prep 15min
  • Total50min
  • Servings4



cup uncooked instant brown rice


boneless skinless chicken breasts


teaspoon ground black pepper


teaspoon ground coriander


medium green bell pepper, sliced


medium red bell pepper, sliced


cup medium chunky style salsa


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  • 1

    Heat oven to 350° F. In small bowl, mix rice and water; soak 5 minutes. Drain.

  • 2

    Season both sides of each chicken breast with cumin, black pepper and coriander.

  • 3

    Cut 4 (12 x 10-inch) sheets of heavy-duty foil. Spray center of one side of each with cooking spray. Spoon one-fourth of rice mixture onto center of each sheet. Top each with 1 chicken breast. Top chicken with one-fourth of green and red bell pepper slices. Top each with 1/4 cup of the salsa.

  • 4

    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.

  • 5

    Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F). Let stand 5 minutes before serving.

Expert Tips

  • To add more vegetables to this recipe, add 1/4 cup drained vacuum-packed whole kernel corn with red and green peppers to each packet dinner.
  • Recipe can easily be doubled or tripled.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
1 1/2g
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Blogger Angie McGowan shares a fun packet dinner idea that would make a great make-ahead dinner, or take-along dinner when you go camping.

Chicken Camping Recipes - Camping Meals

Some of these chicken camping recipes have more ingredients than you might want to bring with you camping. My suggestion, especially for the spices, is to plan ahead, measure out and bag your spices in small Ziploc bags, labeled for each recipe. That way you aren't having to bring a whole spice cabinet on your camping trip.

Other ingredients, such as rice, can also be measured out and put into Ziploc bags for each recipe. Now you have made each recipe easy to make and can enjoy your time camping. And if you are looking for super easy camping recipes for chicken, try my 100 Easy Camping Recipes book.

Chicken Camping Recipes Campfire Mexican Chicken

Campfire skillet with lid
Non-stick cooking spray
12 corn tortillas
3 cups cooked chicken, shredded
1 can diced tomatoes with green chilies, 10 oz. undrained
1 can red enchilada sauce, 10 oz.
1 can tomato sauce, 8 oz.
2 cups Colby jack or pepper jack cheese, shredded

Tear tortillas into bite-size pieces. Spray skillet with non-stick spray. Place chicken and tortillas into skillet and place on high heat until hot, stirring as it cooks. Pour canned ingredients over chicken and mix well. Sprinkle half of the shredded cheese on top, cover skillet and cook until boiling, stir occasionally. Remove from fire and sprinkle with remaining cheese.

Chicken Packet Dinner

1 Rotisserie chicken, 2 lbs.
1 bunch asparagus
1 can sliced mushrooms, drained
1 can Progresso Creamy Tomato Basil soup
Salt and pepper
Aluminum foil

Tear off 4 foil squares. Cut asparagus into 1 inch pieces. Shred chicken and place even portions on each piece of foil. Place even portions of asparagus and mushrooms on top of chicken. Spoon 4 tablespoons of the tomato soup on top of asparagus and mushrooms. Season with salt and pepper to taste. Fold packets up until they are sealed tight but leave a little room between food and foil packet for heat circulation and expansion. Cook over medium heat until good and hot about 15 minutes. Serve in or out of foil packets.

Quick and Easy Chicken Wings

15 or 20 chicken wings
Garlic and herb seasoning, to taste
Aluminum foil, heavy duty

Make a large pocket out of foil. In a bowl or sack, mix chicken wings with garlic and herb seasoning and place in foil pocket. Fold pocket edges down for a tight seal leaving room for air circulation and expansion. Cook for approximately 1 hour. Chicken should be slightly crispy. Carefully unfold foil and eat around the campfire.

Yummy Sticky Chicken

2 boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon honey
1/4 cup creamy peanut butter
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Salt and pepper to taste
Aluminum foil

Chop chicken into 1" square pieces. Place all the ingredients in a frying pan, making sure to break up the chicken cubes. Cook over campfire for approximately 20 minutes or until chicken is cooked throughout. Serve with brown or white rice if desired.

Tip: The day before you leave to go camping, chop chicken into cubes approximately 1 inch square. Wrap chicken cubes in foil and place overnight in freezer. The next day, right before leaving, take the frozen chicken cubes and wrap them with a second layer of foil.

Oriental Chicken Packets

4 chicken breast, boneless and skinless
1/2 cup sweet and sour sauce
1 can pineapple chunks, 8 oz.
1/2 bell pepper, cut into thin strips
1/4 onion, cut into wedges
1/2 cup chow mein noodles
Heavy duty aluminum foil

Preheat grill. Tear off 4 pieces (18 x 12 inches) of heavy-duty aluminum foil and spray with cooking spray. Place one chicken breastin the center of each foil square and top with a single tablespoon of the sweet and sour sauce and 1/4 of the pineapple chunks. Add equal portions of pepper slices and onion wedges. Top off with the remaining sweet and sour sauce.

Fold the foil over veggies and chicken, make sure the edges meet evenly. Seal the edges tightly, then fold again or use another piece of foil. Allow some room for heat expansion.

Place the foil packets on grill over medium heat then cover grill. Let cook approximately 15 to 20 minutes, rotate packets a half turn every 10 minutes. Juice of chicken should be clear when done. Place packets on serving plate and with a sharp knife cut an X on top, then fold back the cut edges. Place a portion of noodles on top and serve. Yield: 4 servings.

Campfire Chicken and Rice

4 or 6 boneless chicken breast
1 can small mushrooms, drained and sliced
1 clove of garlic, minced
2 tablespoons vegetable oil
2 cans chicken broth
1 can cut green beans, drained
1 teaspoon basil
3 cups rice, instant
Salt and pepper

Dice chicken breast. In a Dutch oven or large skillet, saute chicken in oil until done. Add minced garlic and sliced mushrooms, stirring until the mushrooms are cooked. Pour in green beans and chicken broth. Cook until boiling. Remove pan from heat and add rice. Cover for at least 5 minutes and serve.

Tasty Chicken Meal for Camping

1 lb. boneless chicken breast, with skin removed
1 each red and yellow bell pepper, sliced into strips
1 pkg. fresh sliced mushrooms, 8 oz.
2 medium onions, diced
4 garlic cloves, sliced
4 small potatoes, diced
1 lemon, juiced
1/4 cup olive oil

Cube boneless chicken. Place all the ingredients into a zip-top bag and mix well. Tear off 4 large sheets of foil. Place even portions of the chicken mixture on the center of each foil square. Top each foil square with another sheet of foil and match the edges, then fold the edges together tightly, leaving room for air circulation and expansion. Wrap packets with an additional piece of foil and cook in the hot coals of your campfire. Let packets cook for approximately 40 minutes. Chicken should be opaque in color and potatoes should be tender when done.

Campfire Fajitas

1 lb. chicken breast
1 bell pepper
1 onion
4 or 8 flour tortillas
1 pkg. fajita seasoning
1/4 cup water
Aluminum foil

1 cup Colby jack cheese, shredded
Chunky salsa
Sour Cream

Wrap tortillas in foil and place near the campfire to slowly heat. Thinly slice chicken breast, then slice bell pepper and onion, mix all together with fajita seasoning and water.

Tear off four pieces of foil and place equal portions of the fajita mixture on each foil square. Fold each foil square in half, matching the ends, then fold ends tightly to secure. Foil packet should be air tight. Place prepared foil packet on hot coals or a campfire grill. Packets should not be placed directly in the fire. Chicken is done when the juice from the chicken runs clear. To serve, place fajita mixture on a flour tortilla and top with your favorite toppings, then roll up the tortilla and enjoy.

Chicken Dinner for Two

2 boneless chicken breasts, skinless
2 red potatoes, quartered
1/4 cup onion, chopped
1 carrot, sliced
1 celery rib, sliced
1/2 teaspoon sage
1/2 teaspoon dill
2 tablespoons water
Salt and pepper to taste
Aluminum foil

Tear off two large pieces of foil. Place one chicken breast and equal portions of veggies on each foil square. Sprinkle with dill, sage, salt, pepper and water. Fold the foil around the chicken and veggies and tightly seal, leaving some room for expansion. Place packets on a campfire grilling rack over medium heat for approximately 30 to 40 minutes or until chicken juices run clear.

Even the kids love Santa fe Foil pack chicken.

Plus the kids will love it so that makes this even better. No fuss and no mess and no complaints from anyone. Yeah!

They will also love assembling their own foil packet dinners. I don’t know about your family but our kids take pride in cooking and brag when they help cook dinner.

Now they can make their very own dinner with Mom or Dad’s help.

The only extra step we take is to serve this with homemade salsa and homemade guacamole. Both of these are super easy and they really add to the flavor of this dish.

Sometimes, I also top with a dollop of sour cream.

Chicken And Instant Brown Rice Recipes

Brown Rice Chicken Biryani Instant Pot

15 Minute Chicken Rice Dinner

Instant Pot Brown Rice Pilaf Simply Happy Foodie

Instant Pot Congee Easy Chicken And Rice Recipe The Worktop

Chicken And Brown Rice Soup You Ll Thank Your Lucky Stars

Instant Pot Lemon Chicken And Rice

Oven Baked Chicken And Rice Recipetin Eats

Instant Pot Brown Rice Recipe Rachel Cooks

Instant Pot Garlic Rice And Chicken 365 Days Of Slow

Instant Pot Chicken And Rice Recipe Ready In Only 30 Minutes

Instant Pot Chicken And Rice Salt Lavender

Instant Pot Chicken Teriyaki Bowls Tastes Better From Scratch

All In One Instant Pot Chicken And Brown Rice

Instant Pot Curried Chicken And Brown Rice Thm E Low Fat

Instant Pot Chicken And Rice Recipe Quick Weeknight Meal

The Best Instant Pot Chicken Fried Rice Eating Instantly

Brown Rice Chicken Biryani

Crock Pot Chicken And Rice Soup Well Plated By Erin

Instant Pot Parmesan Chicken And Rice With Mushrooms Creme

Instant Pot Chicken And Rice

All In One Instant Pot Chicken And Brown Rice

Instant Pot Chicken And Rice

Instant Pot Chicken Taco Bowls

Instant Pot Meal Chicken Breasts From Frozen With Rice Carrots

Easy Mexican Rice This Mama Cooks On A Diet

Instant Pot Parmesan Chicken And Rice With Mushrooms

Instant Pot Fried Rice Ifoodreal Healthy Family Recipes

Cajun Instant Pot Chicken And Rice

Golden Instant Pot Chicken And Rice

Brown Rice Chicken Biryani Instant Pot Ministry Of Curry

Campfire Meals Recipe

In these 10 campfire meals recipe ideas there are some of the recipes are for the weeknight dinner and some are for camping.

So, check all the recipes one by one and let me know which one is your favorite and will you try to make it?

#10. Baked Potato Foil Packs

These easy Baked Potato Foil Packs are perfect for a no-mess dinner or campfire meal. We’re channeling the flavors of a baked potato into a hearty and filling foil pack meal, complete with all your favorite baked potato toppings.

#09. Chicken Fajita Foil Packet Dinners

Quick and easy to prep, these chicken fajita foil packet dinners with a simple homemade fajita seasoning mix are cooked on the grill or in the oven and ready to eat in just about 30 minutes.

#08. Grilled Green Beans Foil Packets

These Grilled Green Beans Foil Packets are the perfect quick and easy side dish on your grill! Grab your fresh green beans, season them, wrap them in foil and you will have a delicious, healthy grilling recipe everyone will love!

#07. Cheesy BBQ Bacon Potato

Mouthwatering, tender, cheesy baked baby potatoes are loaded up with bacon and cooked in your favorite BBQ sauce using easy foil packets for zero clean up! Cheesy BBQ Bacon Potato Foil Packets are ultimate side dish, perfect for the oven, grill, even a campfire!

#06. Foil Pack French Dip Sandwiches

Foil Pack French Dip Sandwiches made easy in a foil pack. Perfect for grilling, taking camping, or even cooking in your oven!

#05. Creamy Salsa Verde Chicken With Rice

Creamy salsa verde chicken with rice and veggies all cooked at once in a foil packet! No need to pre-cook the rice or chicken. This dish takes no more than 10 minutes to assemble and is bursting with delicious Mexican flavor.

#04. Campfire Apple Pie Packets

These Campfire Apple Pie Packets are so simple to make with an apple, butter, cinnamon and brown sugar all baked up in foil! Easy and yummy!

#03. Chicken Bacon Ranch Foil Packets

Chicken Bacon Ranch Foil Packets are a quick and easy meal with practically no clean up required. This recipe is also great for camping trips and make ahead meals.

#02. Hobo Foil Packets

A twist on classic hobo foil packets using sausage instead of ground beef. The classic carrots, onions, and thinly sliced potatoes. A truly comforting, filling, and hearty meal that’s great for a no-mess meal or campfire dinner!

#01. Cheeseburger Hobo Packets

These easy foil packets are a great way to make a quick dinner on the grill! These Cheeseburger Hobo Packets are made with potatoes, carrots and a homemade cheeseburger! Such a simple foil packet recipe and so delicious!

Accidentally Wonderful

Season the chicken with a coating of taco seasoning and rub it into the chicken.
Brown the chicken in a very hot skillet. All you want to do is make the outside have a bit of color. Do not cook through. (This step could be skipped if you are short on time)

On a square of tin foil, lay the potato slices in the center and top the potatos with the chicken breast.
Spread two teaspoons of salsa on the top of the chicken and sprinkle with shredded cheese.

Wrap the chicken in the tin foil leaving some room for the heat to circulate.
Bake at 400 for 30-35 minutes.

To keep mine warm until dinner time, I placed the foil packets in my crockpot set on warm.
When you are ready to eat, everyone gets their own packet. Top the cooked chicken with sour cream, extra salsa/cheese, or black olives if desired. A great side for this dish is tortilla chips and cheese dip!

This is the only picture I took of the dinner. It's the chicken, pre-baked. We didn't unwrap the chicken after it was cooked until we were at our friends' house, so I didn't get a picture of the finished product, but trust me, it looked, smelled, and tasted amazing!

Foil Pack: Salsa Verde Chicken & Rice

Creamy salsa verde chicken with rice and veggies all cooked at once in a foil packet! No need to pre-cook the rice or chicken. This dish takes no more than 10 minutes to assemble and is bursting with delicious Mexican flavor.

How crazy fun is this dinner?! Chicken, rice, veggies all done in one delicious foil packet. BAM. Dinner’s ready and you spent like a minute preparing it.

Majorly crushing on tin foil dinners these days. And I hope you love them too because I already have two other tin foil dinners all ready to post! We may or may not have had tin foil dinners for lunch and dinner every single day this week and last. Although, in all honesty, not every meal has been served in foil…I’ve gotten a little creative in re-purposing the dishes into something else. Like making the fillings of these packets into TACOS. Talk about so delicious and SO easy. (More details on that in the next section of text).

I’ve wanted to test all different sizes of chicken and to make sure these cook well in the oven. I’ve tried 4, 5, 6, and 7 ounce pieces of chicken (I highly recommend getting a food scale if you don’t already have one! It’s a lifesaver for baking AND cooking.) The best size for these packets is a 7-ounce piece. 6 ounces work too but is done in 5-10 minutes less time. For the 4 and 5 ounce pieces I found the chicken to be a little dry by the time the rice is all done. All the testing aside, it’s impossible for me to give an exact cooking time as the size of your chicken (if you don’t have a scale) and the heat of your oven will vary so much from person to person and even from my oven. My best recommendation is to make sure that your chicken is pounded to 1/2 inch thick and exactly 7 ounces. But be prepared to be flexible on timing as it could be anywhere from 30-50 minutes depending on the heat of your oven and size of your chicken. In my oven with a 7 ounce chicken it was completely cooked through at about 37 minutes. To be safe, check your chicken with a thermometer at about 35 minutes (it is done when it registers 165 degrees F) And if you have a smaller piece, start checking at 25 minutes.

I know it’s hard to tell from pictures, but to give you a general idea I weighed the chicken breast in the below GIF and it was exactly 7 ounces and pounded to 1/2 inch thickness.

Also since we’ve made these so many times, I’ve gotten a little creative and made tacos out of them. I’ve just taken out all the fillings (rice, black beans, corn), tossed it all together and put that filling on a taco shell. Then slice or shred the chicken, put on top, add plenty of shredded pepper-jack cheese and enjoy with some sour cream. It seriously makes for delicious and super quick tacos!

Since we’ve been making foil dinners like crazy here are a few tips I’ve learned along the experimental journey:

  • NUMBER 1 TIP: Make sure the chicken pieces are trimmed and pounded to even thickness. 1/2 inch and 7 ounces is the best for these.
  • ✔ Make sure the foil is completely 100% sealed off. This will not only keep juices from seeping out (juices that you need for things to cook evenly) and making a mess all over your pan, but it also keeps the chicken ultra moist. Without a tight seal your chicken will likely taste dry. Seal these tightly!
  • ✔ When baking, place an extra piece of foil over a pan and put these on top of that pan. The pan just ensures that you won’t get any mess in your oven *just in case* something does seep out. The foil on top of that pan? It is just to ensure there is no extra mess on your pan. We don’t want to do dishes with foil dinners am I right?!
  • ✔ Before putting ANYTHING in the foil, grease the foil super, super well with nonstick spray. You do not want the rice to stick to the bottom!
  • ✔ After pulling these out of the oven make sure to give all the ingredients a good mix to get those delicious juices that have seeped below. You’ll also notice the cream cheese hasn’t quite melted so just spread that around with your fork and it will meld nicely with the chicken.
  • ✔ Use heavy duty foil.
  • ✔ Adjust your oven rack to the middle of your oven.
  • ✔ TOPPINGS: these are key! This meal is pretty good as is, but it is spectacular with the “toppings.” The most important topping that is totally not optional is the cheese! Tons of melty pepper-jack cheese over this dish is insanely delicious. The other toppings are optional and since this is supposed to be an easy foil dinner, don’t worry too much about them. That said, they do give the dish some extra “wow factor” and don’t take too long. Our favorite additions: cilantro, fresh lime, sliced avocado, and sour cream. YUM. Also some extra salsa verde if you are really feeling that!

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8 Foil Packet Dinners that Practically Clean Up After Themselves

Summer isn’t technically over until Labor Day—that means you have until then to enjoy summer grilling! We’ve listed below eight foil packet recipes for the grill that are easy, and tasty, and essentially leave your grill mess-free. What more could you want?


Did someone say shrimp? You betcha! Shrimp, ramen noodles, red bell pepper, pineapple chunks, and teriyaki sauce take over your grill to give you one tasty meal.


The picture alone probably already sold you, but for context, this is the grilled version of a traditional seafood boil, packed with shrimp, scallops, andouille sausage, and corn that’s seasoned with Old Bay, butter, lemon, and parsley, plus some lager poured over for good measure. YUM.


Your deck will start to feel more like a tiki bar with these Hawaiian-Latin fusion foil packets. Mahi mahi, chipotle pepper, jalapeno, pineapple, and mango offer vibrant island flavor, while soy sauce and brown sugar help sweeten the deal. Hawaiian shirt and lei optional.


For those of us who grew up eating baked chicken and rice, this is totally different. First you’ll make a spicy sauce with whiskey, ginger, agave, soy sauce, chili sauce, garlic, and cornstarch. Then you’ll pour it over the chicken and rice so that it marinates the meat and absorbs into the rice while it cooks over the flames.


Summer isn’t over yet, which means brat season isn’t either. (Can we get a “heck, yeah!”?) Juicy pork bratwurst is made all the better with lager beer, spicy brown mustard, and Worcestershire sauce. Potatoes and red onions are cooked right alongside for a meal that satisfies both taste buds and tummies.


Packed with eggplant, zucchini, fresh basil, and goat cheese—this is one recipe the vegetarian in you will rate two thumbs up!


You knew our foil packet roundup had to include a barbecue option! This recipe puts dinner on the table in no time with just a few ingredients and quick prep before roasting on the grill.


Get your dessert spoon ready—this recipe is begging you to dig in! Graham cracker pieces, mini marshmallows, and chocolate morsels mix it up with crumbled fudge brownies, peanut butter, and whipped topping. And unlike regular s’mores, you won’t have to hunt through the brush for the perfect toasting stick!

Recipe Summary

  • 1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
  • ½ cup olive oil, divided
  • ¼ cup lime juice
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 pounds chicken breast tenders
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1 yellow bell pepper, cut into 1/4-inch strips
  • ½ onion, chopped
  • 2 jalapeno peppers, cut into 1/4-inch rings
  • 2 ears sweet corn, removed from cob
  • Salt and pepper to taste

Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.

Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.

Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.

Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.

One Skillet Mexican Rice Casserole

This one skillet Mexican rice casserole is a simple weeknight meal. It cooks in one pan so clean up is super easy!

So I hate when I want to have a super yummy dinner and I have everything planned out…but then life gets in the way. It’s just soooo annoying! I found this recipe for one skillet Mexican rice casserole, and it’s opened up a delicious and quick dinner option for me.

The big reason I like this recipe so much is because it can be made in one skillet. That makes cooking it much simpler but also makes the cleanup process much easier as well. Nobody likes doing 10 different dishes when they just got done cooking dinner – I know I don’t!

So then we get to the actual prep and cooking time. For the prep time, it takes around 10 minutes…not too bad. Then we get to the cooking time, which is 15 minutes…so the total time to make this delicious one skillet Mexican rice casserole is only 25 minutes. In less than a half hour, you can have a healthy and simple meal that you can eat!

If you don’t eat it all – which if you’re eating alone, I don’t expect you to be able to. Save some for leftovers the next day. It will be a easy and tasty lunch option for work, or you can just reheat it and have it for dinner the following night!