How To make Easy Mexican Chicken and Rice
1 c Converted rice
1 2/3 c Water
1 md Onion (chopped)
4 Skinless, chicken breast
-halves 1 c Salsa (the one you like)
Salt to taste 2 Chicken bullion cubes
In a large pan, combine the water and bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover. Place into preheated oven (350o), and cook for 1 hr. Serve.
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Today, I am making my favorite childhood comfort food dish. Arroz con pollo is a staple in my home and is the perfect one-pan dinner meal. This is gonna be good!
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INGREDIENTS
3 1/2 lbs whole chicken wings
2 tsp Montreal chicken seasoning
2 tsp garlic powder
2 tsp onion powder
2 tsp salt-free lemon pepper
1 1/2 tsp paprika
2 cups long-grain rice
1/2 medium onion
3 cloves garlic
1 1/2 tsp ground cumin
1 tsp cracked black pepper
2 dried bay leaves
2 Tbsp tomato chicken bouillon powder
3 Tbsp tomato paste
4 cups water
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Mexican chicken and rice (One-Pan) | Easy Chicken and rice recipe | Easy one-pot dinner recipe
Learn how to make Mexican chicken and rice (One-Pan) | Easy Chicken and rice recipe | Easy Dinner recipe
Full recipe:
Mexican Chicken and Rice Ingredients
• 1/2 cup onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tsp garlic, finely chopped
• 2 tsp fajita seasoning
• 1 cup rice (uncooked)
• 1 cup tomato puree (blend fresh tomatoes or use canned tomatoes)
• 1 cup water
• 1 cup red kidney beans (cooked) (or use black beans)
• 1 cup corn
• 2 tsp lemon juice
• Coriander leaves
Step by step instructions
• Heat 2 tsp of oil over medium-high heat.
• Place the marinated chicken over the pan. Do not overcrowd the pan. I cooked the chicken in two batches.
• Cook until char marks appear on both sides.
• Remove and set it aside on a plate. Same way, cook the next batch of the chicken.
• Heat 2 tsp of oil in the same pan.
• Add onions and bell peppers. Cook until onions are translucent.
• Add garlic, stir and cook for 30 seconds.
• Add fajita seasoning, stir to combine. Cook for a minute.
• Add rice and combine with the spices. Toast it for a minute.
• Add tomato puree, water, beans, and corn. Stir gently to combine.
• Taste and add more salt or pepper if required.
• Add lemon juice (Optional. Add as per taste).
• Let it come to a boil.
• Add the cooked chicken.
• Reduce the heat to low. Cover and cook for 25 minutes.
• Remove from heat. Cover and keep it aside for 10 minutes.
• Mexican chicken and rice is ready to serve.
• Garnish with coriander leaves.
• Serve with lemon wedges. Top it with salsa, sour cream, and avocado slices.
#mexicanrice #mexicanchickenrice #mexicanrecipes
Cooking tips:
• Rice to liquid ratio is important. Add water as per the variety of rice you are using.
• Use a tight-fitting lid to cover the pan. If the steam escapes from the lid then you have to add more water to cook rice.
• Do not stir the rice when it is simmering.
• Do not add lemon juice if tomatoes are sour.
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One-pan Easy Mexican Chicken, Rice and Cheese Bake recipe
Discover the ultimate 10-minute prep for a flavor-packed Mexican Chicken and Rice dinner! This easy oven-baked recipe is a culinary delight made with chicken thighs, bursting with authentic Mexican flavors and topped with a delectable Mexican Style cheese blend. The best part? It's a convenient one-pan recipe, ensuring minimal cleanup. Spice up your mealtime with this fantastic #MexicanChickenAndRice that guarantees a delightful feast without the hassle. Say goodbye to long hours in the kitchen and hello to a fiesta of flavors! #easydinnerideas #onepanrecipe #MexicanCuisine
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INGREDIENTS
1 1/2 to 2 pounds chicken legs (season to your taste)
2 cups chicken broth (or 2 cups water and 1 Knorr chicken bouillon cube)
2/3 cup crushed tomato (less for drier rice)
1 cup long grain rice
1 small onion
3 to 4 cloves minced garlic
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
pepper to taste
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