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Chicken With Rice Mexican Recipe

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Mouth watering recipes from Azeema's Kitchen Mexican Chicken Rice
Mouth watering recipes from Azeema's Kitchen Mexican Chicken Rice from azeemaskitchen.blogspot.com

Description

This chicken with rice Mexican recipe is a delicious and easy-to-make dish that combines the flavors of tender chicken and savory rice with traditional Mexican spices. The dish is a one-pot meal that is perfect for a quick weeknight dinner or a weekend family meal. The recipe is also gluten-free and can be made dairy-free by omitting the cheese.

Prep Time

The prep time for this dish is approximately 15 minutes.

Cook Time

The cook time for this dish is approximately 45 minutes.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup long-grain white rice
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (4 ounces) diced green chilies
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese (optional)
  • Chopped fresh cilantro for garnish (optional)

Equipment

  • Dutch oven or large, deep skillet with lid
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large, deep skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally, about 5 minutes. Remove the chicken from the pan and set it aside.
  2. Add the onion and garlic to the same pan and cook until softened, about 3 minutes.
  3. Add the cumin, chili powder, salt, and black pepper to the pan and stir to combine.
  4. Add the rice, diced tomatoes (with their juice), black beans, and green chilies to the pan. Stir to combine.
  5. Add the chicken broth to the pan and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
  7. Simmer the mixture until the rice is tender and the liquid is absorbed, about 20-25 minutes.
  8. Remove the pan from the heat and stir in the cooked chicken.
  9. If desired, sprinkle shredded cheddar cheese over the top of the mixture.
  10. Let the mixture sit for a few minutes to allow the cheese to melt.
  11. Garnish with chopped fresh cilantro, if desired, and serve.

Notes

  • If you don't have a Dutch oven or deep skillet with a lid, you can use a regular skillet and transfer the mixture to a baking dish with a lid before baking.
  • If you want to make this dish ahead of time, you can prepare it up to step 6 and then refrigerate it for up to 24 hours. When you're ready to eat, simply reheat the mixture on the stovetop until it's hot and the cheese is melted.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 390
  • Total fat: 10g
  • Saturated fat: 3.5g
  • Cholesterol: 85mg
  • Sodium: 840mg
  • Total carbohydrate: 39g
  • Dietary fiber: 6g
  • Sugars: 4g
  • Protein: 36g

Recipe Tips

  • You can add more or less of the spices to suit your taste preferences.
  • If you don't have chicken broth on hand, you can use water instead.
  • If you want a spicier dish, you can use hot chili powder or add some hot sauce to the mixture.
  • If you want to make this dish vegetarian, you can omit the chicken and use vegetable broth instead of chicken broth.

This chicken with rice Mexican recipe is a delicious and easy-to-make dish that can be customized to suit your taste preferences. Whether you're looking for a quick weeknight dinner or a weekend family meal, this dish is sure to please. The combination of tender chicken, savory rice, and traditional Mexican spices is sure to satisfy your taste buds.


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