Easy Mexican Rice and Chicken Recipe
This is a restaurant inspired dish that is super easy to make and taste great, not to mention easy on your pocket book. Prep time is around 5-10 minutes and total cook time is around 45 minutes, which makes it great for work nights.
4-6 washed, de-skinned and de-fatted chicken pieces (whole pieces with bone will give more flavor to the rice.)
1/2 onion diced
1 tomatoes cored and diced
1 1/2 tsp. : garlic, cumin, chilli powder, salt, pepper
6 cups of hot water
2 cups of white rice
1/2 cup shredded cheese (cheddar, asiago, parmesan, queso)
1/4 cup green peppers/jalepenos (for heat) cored, deseeded and diced
1-2 fresh corn cob shaved directly in pot
1/4 cup diced carrots
1 cup canned cooked pinto beans
In a small stock pot add 1 cup of water, chicken seasonings and chosen vegetables on medium for about 20 minutes or untill chicken has reached appropriate internal temperature. (165 for white meat-180 for dark)
Pull chicken out and add 4 cups of hot water, rice and 1 tsp. salt. Bring to a boil, reduce heat and cover for 20 minutes or until rice is cooked. (If rice runs out of water before cooking, add part of the remaining cp of water to cover rice completely)
Serve together with a salad, topping off the rice with shredded cheese.
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