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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Chicken and Rice Recipe

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This recipe for Mexican Chicken and Rice is from Arndt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. Olive oil
1 c. Diced onion
1 lb chicken, cut into 1 inch cubes
1/2 tsp. Salt
1/2 tsp. Black pepper
1/2 tsp. Dried oregano
1 tsp. Garlic powder
1 tsp. Paprika
1/4 tsp. Cumin
1 cup white rice
2 cups chicken broth (more if needed)
1 T. Tomato paste
1 (10 oz) can diced tomatoes and green chiles
Directions:
Directions:
In a large skillet with tall sides, heat olive oil. Add onion and cook until tender. Add cubed chicken, salt, pepper, oregano, garlic powder, paprika, and cumin. Cook tossing occasionally until chicken is cooked (about 8 min)

Add uncooked rice and stir, toasting about 4 minutes. Add tomato paste, stir and cook for 1 more min. Pour in broth and can of tomatoes and Chiles. Stir to combine and bring to a boil. Once boiling, reduce heat to low, cover, and let cook until rice is tender, about 25 minutes.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This dish never fails and is full of so much flavor! One of the best things I’ve ever made!

 

 

 

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