Mexican Chicken and Rice Recipe

Mexican Chicken and Rice Recipe

from feelgoodfoodie.net
Main Course
45 min
6 servings
305 kcal / serving

This one pan Mexican Chicken and Rice recipe is easy to prepare and make! I use tomato paste, canned green chiles and warm seasonings.

Ingredients

  • 2 tablespoonsolive oil
  • 1 smallonion (minced)
  • 1 ½ poundsboneless skinless chicken breast (cut into ½-inch cubes)
  • 1 teaspoonsgarlic powder
  • 1 teaspoonchili powder
  • 1 teaspooncumin
  • 1 teaspoonsalt
  • ½ teaspoonblack pepper
  • 1 cupuncooked long grain rice (rinsed)
  • 3 tablespoonstomato paste
  • 1 ½ cupswater
  • 14- ounce can green chilies
  • fresh roughly chopped cilantro (for serving)

Directions

  1. 1

    In a large pot of medium heat, heat the olive oil. Cook the onions until soft and translucent, about 5 minutes.

  2. 2

    Add the cubed chicken, season with garlic powder, chili powder, cumin, salt and black pepper, and cook until the chicken is mostly cooked through, about 7 minutes.

  3. 3

    Add the rice and tomato paste, and cook with the chicken for about 2 minutes until well combined with the seasoning.

  4. 4

    Pour the water and green chilies. Stir to combine. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid for 20 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 10 more minutes.

  5. 5

    Fluff the rice, sprinkle with fresh cilantro and serve warm.