Mexicanchickenrice Recipes

MEXICAN CHICKEN AND RICE

Steps:

• Season chicken drumsticks with 1/2 packet of taco seasoning mix.
• Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
• On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
• Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
• Add water and bring to a boil.
• Place chicken on top of the rice.
• Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
• Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.

EASY MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender., Sprinkle with cheese. Serve with sour cream, avocado and tomato.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

MEXICAN CHICKEN AND RICE

Steps:

• Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
• Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
• Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
• Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
• Top with fresh cilantro, if desired

ONE POT MEXICAN CHICKEN AND RICE

Steps:

• Preheat oven to 180C/350F.
• Combine the Mexican Spice Mix ingredients in a small bowl.
• Rub Chicken: Place 2 tbsp of the Mexican Spice Mix in a small bowl with 1 tbsp olive oil and lime juice. Mix to combine. Use your hands to slather the Mexican Spice Mix all over each piece of chicken.
• Heat 1 tbsp olive oil in a deep skillet over medium high heat. Cook chicken in batches for 2 minutes or until browned, then cook the other side for 1 1/2 minutes. Remove chicken onto a plate.
• In the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 2 to 3 minutes until the onion and capsicum start to brown. These will get covered in the brown bits stuck to the fry pan from searing the chicken (adds flavour and colour to the rice).
• Turn the stove down to medium, then add the rice. Stir to coat the rice grains with the onion mixture and oil.
• Add the chicken stock, tomato puree/passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
• Place chicken back in the skillet on top of the rice, skin side up. It should be partially submerged in the liquid but most of the skin should be above the liquid.
• Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.
• Bake for 25 minutes, then remove from the oven and take off the lid/foil.
• Return the skillet to the oven, uncovered, for 10 to 15 minutes until only small puddles of liquid remain on the surface of the rice. This step allows the chicken skin to crisp up and the remaining liquid in the rice to largely evaporate.
• Remove from the oven and allow to rest for 5 to 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
• Squeeze the juice of 1 lime over the chicken and rice.
• Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream and yoghurt also goes well with this.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

MEXICAN CHICKEN AND RICE

Steps:

• Toss the chicken cubes with taco seasoning.
• In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color.
• Stir in rice and stir to mix.
• Add salsa and water.
• Bring to a boil and reduce heat to a simmer.
• Cover and allow to cook about 20 minutes.
• Remove from heat and allow to stand about 5 minutes before serving.
• If you like, you may sprinkle with chopped cilantro.

MEXICAN CHICKEN & RICE

Steps:

• Place chicken in large skillet sprayed with cooking spray; top with salsa. Pour broth around chicken in skillet. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
• Stir in rice; sprinkle with cheese.
• Simmer, covered, on low heat 5 min.