Mexican Chicken and Rice Delight
Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Basmati White Rice
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin powder
- 1 tsp salt
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp Black pepper
- 2 chicken thighs
- 1 tbsp canola oil
- 1/2 of a lime
- 1 small onion, diced
- 1 garlic clove, minced
- 1 red bell pepper, diced or sliced
- 1 cup chicken broth
- 3/4 cup tomato puree
- 1/2 can black beans
- ½ can of corn
- Cilantro
- 1-2 wedges of lime
List of Services
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Step 1List Item 1
Prep vegetables. Combine the garlic powder, paprika, cumin powder, salt, cayenne pepper (if using), and black pepper.
Coat the chicken thighs with half of the Mexican spice mix.
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Step 2List Item 2
Heat the canola oil over medium-high heat. Add the chicken thighs and cook for about 3 minutes until browned. Flip and cook for another 3 minutes. Remove the chicken from the pan and set aside.
Add a more canola oil if needed, then add the diced onion, minced garlic, and sliced red bell pepper. Sauté for about 5 minutes.
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Step 3List Item 3
Add the Della Rice (Long Grain) & leftover Mexican spice mixture to the pan and stir to coat the grains with the oil and vegetables. Cook for a minute or two until the rice starts to turn slightly translucent.
Pour in the chicken broth and tomato passata, and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes until the rice is cooked and the liquid is absorbed.
Then add in drained black beans. Cook for an additional 5 minutes until the corn and beans are heated through.
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Step 4
Serve the Mexican rice on a plate or in a bowl, topped with the cooked chicken thighs. Sprinkle ground black pepper. Garnish with fresh coriander/cilantro, and an extra squeeze of lime juice. Enjoy!
