There are many times, when I get home from work, I wonder, what the heck am I going to make for dinner???
I could make This… but oh no, we are out of That. Or This… nope, we used the last of That the other day. Man, didn’t I just go grocery shopping?
That’s when Marco will tell me, come on, babe, work your magic.
And I use whatever we have and come up with something good.
Ingredients:
- 4-5 Boneless Chicken Breasts
- Rice
- Large Can of Stewed Tomatoes (I got mine at Fresh and Easy. Actually, most of these ingredients came from there. I love that place)
- Oil
- Taco Seasoning*
- 2 cups Chicken broth (or water & chicken bouillon)
You know the oil is hot enough when it starts to thin and you can easily move it around the pan.
In a large skillet, heat about 2 tablespoons of oil on medium heat, just enough to coat the pan. Sprinkle taco spices on one side of the chicken and place spices side down in the pan.
Perfectly browned but not dried.
Sprinkle the other side of the chicken pieces with the taco spices. When you see the pieces have turned white at the bottom, turn over. They should be slightly browned after you have flipped them over.
Stir, stir, stir. The key to not burning your rice.
Meanwhile, in a separate pot, heat another 2 tablespoons of oil over medium heat. Add 1 cup of white rice and stir until it begins to change color (white and almost browning).
Add 1/2 of the can of stewed tomatoes to the rice and the other half to the chicken.
Carefully add the tomatoes to the rice
Cover the chicken with the remaining tomatoes
Cover the chicken.
Continue to stir the rice for a minute or two. Add 2 cups of broth. And cover the rice.
Lower the heat of both the chicken and the rice to low.
Time to uncover! It smells wonderful, believe me. Make sure it’s done by giving the pieces a poke or two with a knife. Juices should run clear. If not, cover and let it cook another 10 minutes or so.
After about 20 minutes, the rice should be done and the chicken should be cooked through.
Voila!
It was easy! The kids ate it up! A win!
Serve with the sauce from the chicken pan poured over the chicken and rice. Add a salad or a vegetable if you’re into well-rounded meals and all that.
Let me know if you try it. I hope you like it!
*You can use a packet of taco seasoning. But I like to make my own using chili powder, chili flakes, paprika, cumin, oregano, garlic powder, black pepper and salt. Using the measurements in this recipe.
One Response to Cooking with Lexi – Chicken and Rice Dinner
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Sígueme
El Mundo
I need to Come over and have you show me how to make good Mexican rice. I’m soooo not good at it. This looks delicioso!