Mojo Chicken And Yellow Rice Bowl Recipes

MOJO CHICKEN AND YELLOW RICE BOWL

Steps:

• Impress your family and dinner guests with this beautifully vibrant dish that's as delicious as it is colorful with mojo marinated chicken and fragrant Mahatma® Jasmine Rice cooked in turmeric, garlic, and bay leaf. Step 1
• Whisk together oil, orange juice, lime juice, brown sugar, half of the garlic, cumin, chili powder, oregano, 1 tsp salt, and 1/2 tsp pepper. Toss mojo marinade with chicken. Cover and refrigerate for at least 1 hour or up to 8 hours. Step 2
• Preheat grill to medium-high heat; grease grates well. Grill chicken for 6 to 8 minutes per side or until grill-marked, cooked through and the thermometer inserted in the thickest portion of thigh registers 165°F. Let stand for 5 minutes before slicing. Step 3
• Meanwhile, toss red onion slices with cider vinegar, sugar, and 1/4 tsp salt. Let stand for 15 to 20 minutes or until lightly pickled. Step 4
• Melt butter in a large saucepan set over medium heat. Cook remaining garlic and turmeric for 3 to 5 minutes or until softened. Stir in rice, and remaining salt and pepper. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and bay leaves; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Cover and let stand for 5 minutes before fluffing with fork. Remove bay leaves. Step 5
• Top rice with chicken, avocado slices, pickled red onions, and a sprinkle of cilantro. Serve with lime wedges. Recipe Tips Substitute chicken breasts for thighs if desired. Add peas to rice if desired. For a short cut, try this recipe with Mahatma® Yellow Seasoned Rice.

MOJO CHICKEN

Steps:

• Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
• Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
• Preheat oven to 375 degrees.
• Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
• Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
• Serve with Coco Rice With Green Onions recipe #.

EASY CHICKEN AND YELLOW RICE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
• Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
• Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

MOJO-STYLE BLACK BEAN AND RICE BOWL

Steps:

• Mix rice with water and a dash of salt in a 4-quart saucepan; bring to a boil. Stir, cover, reduce heat, and let simmer until tender, 40 to 45 minutes.
• At the same time, drain most of the liquid from the beans and combine with onion and cayenne in a small saucepan. Bring to a simmer and cook, covered, 15 to 20 minutes. Add cilantro and lime juice, stir, and remove from heat.
• Combine garlic and salt for sauce in a small bowl; mash together to form a paste. Add garlic paste to sliced onion, olive oil, lemon juice, orange juice, and cumin in an electric blender and process until smooth. Transfer to a small nonstick skillet and simmer, stirring regularly and taking care not to burn, for 5 minutes.
• Layer 1 cup of rice, 2 to 3 tablespoons mojo Cubano, 3/4 cup black beans, a generous sprinkling of Cheddar cheese, salsa, and a dollop of sour cream in a large bowl. Repeat for each serving.