Recipe: Delicious taisen's mexican rice with chicken

taisen's mexican rice with chicken. Rice is cooked with cumin and onion, then simmered with tomato sauce and chicken broth for this restaraunt-inspired Mexican rice recipe. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden.

Marinated chicken thighs simmer together with healthy vegetables, black beans, and tender long grain rice. A tasty Mexican recipe with a balance of protein, fiber, and carbohydrates for a satisfying family-friendly dinner. Want to make the Mexican Chicken & Rice with white meat? You can cook taisen's mexican rice with chicken using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of taisen's mexican rice with chicken

1. You need 1 box of of Spanish rice.
2. It's 3 of boneless chicken strips cut into cubes.
3. You need 1 can of spicy tomatoes drained.
4. You need 1 can of peas drained.
5. It's 2 cup of of chicken broth.
6. It's 2 tsp of of butter or more if needed. you can also use olive oil if you prefer. this is to fry the rice first.
7. Prepare 1 tsp of of butter or more if desired or olive oil to fry the chicken.
8. Prepare 1 of salt and pepper to taste.
9. You need 1 of garlic powder.

From a reader, Bryce, who made the One Pot Greek Chicken and Rice recipe with boneless chicken breasts: Just FYI for anyone in the future who was wondering if you could make this with boneless Chicken Breast-You absolutely can. I wanted chicken included in the cooking method. Precooked chicken would work, but the is planning ahead, and I don't usually have that. Precooked chicken, like rotisserie chicken, would work well for this recipe.

taisen's mexican rice with chicken step by step

1. this picture will give u an idea of what tomatoes and rice I used.
2. first fry your cubed chicken. put it in a frying pan with butter or evo. sprinkle with a bit of salt pepper and garlic. cook until it's done..
3. take a sauce pan and add 2 cups of water and add in a chicken bullion cube. or use 2 cups of can or box chicken broth.
4. open the peas and tomatoes. drain juices. set aside.
5. put some butter or evo in another skillet that is more then an inch deep. add the rice. brown the rice without burning it..
6. add in chicken broth. then add in the tomatoes, peas and chicken cubes..
7. cook stirring every so often until the rice is cooked.
8. serve and enjoy.
9. * NOTE* you can also do this with shrimp and broccoli florets. either way is good.

The best kind of Mexican rice, to me at least, is infused with a complex tomato flavor and each grain has just the right amount of bite; no mush, please! This helps the grains keep some of their texture after they are cooked. Next, the rice simmers in a puree of tomatoes, onions, and chicken stock to. I think that chicken with rice has without a doubt one of the most harmonious combinations of ingredients out of all the one-pot dishes. Additionally, the arroz con pollo is easy to make and uses simple ingredients that can be found anywhere.