We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    44
  • Save
    276
  • WhatsApp
  • Print
    207
  • Email
    69

Chicken and Rice

  • Prep 25 min
  • Total 40 min
  • Ingredients 15
  • Servings 6
  • Facebook
    0
  • Pinterest
    44
  • Save
    276
  • WhatsApp
  • Print
    207
  • Email
    69

Ingredients

3
tomatoes
1/2
medium-sized white onion
2
garlic cloves
1
Serrano pepper
1
teaspoon granulated chicken stock
3
cups water
2
tablespoons olive oil
1
lb chicken breast, boneless and skinless, cut into 1-inch pieces
1/4
tablespoon ground cumin
Salt and black pepper, to taste
2
tablespoons vegetable oil
1
cup long grain rice
1
can (6 -8 oz) red bell pepper
1
can (7 oz) corn kernels
1/4
cup fresh cilantro, finely chopped, for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
445.7
% Daily Value
Total Fat
19.8g
30%
Saturated Fat
3.9g
19%
Cholesterol
67.0mg
22%
Sodium
468.1mg
20%
Total Carbohydrate
39.2g
13%
Dietary Fiber
3.0g
12%
Sugars
4.7g
Protein
26.4g
% Daily Value*:
Vitamin C
88.60%
89%
Calcium
4.10%
4%
Iron
9.60%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

For another layer of color, add 2 cups of black beans (drained) when you add red peppers and corn.

Directions

  • 1 Add tomatoes, medium onion, garlic, Serrano pepper and chicken stock to a blender. Add water and blend until everything is well processed.
  • 2 Heat 2 tablespoons of olive oil in a frying pan on medium-high heat. Add pieces of chicken and sauté until it is no longer pink. Season the chicken with cumin, salt and pepper, to taste. Cover and let cook for 5 minutes or until the chicken is completely cooked.
  • 3 Transfer chicken to a large heat-resistant bowl.
  • 4 In the same frying pan, heat up 2 tablespoons of vegetable oil. Add rice and cook until completely golden. Add the mixture from the blender, red peppers and corn. Season with salt.
  • 5 As soon as it starts to boil, lower the heat and add pieces of chicken. Cover and cook without stirring, for 15 minutes or until the rice is thoroughly cooked and all the liquid has evaporated. Remove from heat and let rest for 5-10 minutes before serving.
  • 6 Serve and garnish with chopped cilantro. Enjoy!

Chicken and rice is one of those dishes that always remind us of our mom, grandma or special aunt. In addition to the delicious flavor that always takes me back to my childhood, I love chicken and rice because it can be made in just one pot, it goes a long way and I can add vegetables or beans for a complete meal in one dish. Made with simple ingredients that we usually have on hand, this Mexican style chicken and rice is full of homemade flavor that everyone will love.

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

Chicken and rice is one of those dishes that always remind us of our mom, grandma or special aunt. In addition to the delicious flavor that always takes me back to my childhood, I love chicken and rice because it can be made in just one pot, it goes a long way and I can add vegetables or beans for a complete meal in one dish. Made with simple ingredients that we usually have on hand, this Mexican style chicken and rice is full of homemade flavor that everyone will love.