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Chicken and Mexican Rice Recipe

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This recipe for Chicken and Mexican Rice is from The Mabbott Family Cookbook Project, 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:  
6 boneless skinless chicken thighs or breasts
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 lime, juiced
2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 cup long grain white rice
1 cup chicken stock or broth
3/4 cup tomato sauce
1 small can green chilies
1 cup frozen corn
1 (14 ounce) can black beans, drained
Directions:
Directions:
1. In a medium bowl, combine the chicken, salt, pepper, cumin, oregano, cayenne, and lime juice. Allow to marinate for about 30 minutes.

2. Set a large skillet over medium-high with the olive oil. Sear the chicken on both sides until browned. You're not cooking it all the way. Just getting the brown color and flavor. Transfer to a plate and set aside. In the same skillet, add the onions, garlic, rice, corn, black beans and green chilies. Sauté for about 8 minutes. Stir in the broth and tomato sauce and return the chicken, tucking it into the rice and veggies. Cover, lower the heat to low and cook until absorbed and the rice is tender and fluffy.

3. Serve with chips, sour cream, red bell pepper, and cheese.

 

 

 

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