You can leave out the chili powder if you don’t want it spicy. Salt, Chili Powder, and Pepper – For seasoning.Chicken Broth – Cooking the rice and chicken in broth ensures every mouthful is tender and bursting with flavor.Just be sure to drain it before adding it to the skillet. Corn – I use the canned stuff for convenience (an 8.75-ounce can should do).If you want this dish spicier, use poblano peppers and jalapeños instead of regular bell peppers!.In this recipe, you’ll sauté them with the chicken until tender. Green Peppers and Onions – Peppers and onions are staples in Mexican cuisine.But diced chicken thighs or shredded rotisserie chicken would also work. If you go for pre-cooked, remember to only add it right at the end. Chicken – I use boneless, skinless breasts cut into one-inch pieces.Use something neutral tasting with a high smoke point. Oil – For sautéing the chicken and veggies.The ingredients list is a little longer than just “chicken and rice.” But I’m sure you have most of it already: Though I don’t usually have any… Ingredients I almost always make a big skillet on taco nights and let everyone dig in. And it’s ideal as a side or whole meal on its own. Still, it’s insanely flavorful and tender, with plenty of fun textures. So this is kind of a Tex-Mex version of the classic Mexcian dish. This version keeps it simple with chicken, salsa, corn, peppers, and cheese, which isn’t a traditional ingredient. It has some warmth, but it’s very mild.Īnd who doesn’t love juicy chicken with perfectly seasoned, fluffy rice? Oh, and did I mention you only need one pan? Plus, thanks to the instant rice, it’s ready in a flash!Ĭheesy, spicy, and perfect for meal prepping, this Mexican chicken and rice recipe is a winner! Super Easy Mexican Chicken and Rice RecipeĬhicken and rice is a safe Mexican dish for non-spicy food lovers. It’s fluffy, flavorful, and filling to the max. Forget the same old chicken pasta, and try this recipe for Mexican chicken and rice.
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