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Mexican Chicken and Rice

Mexican Chicken and Rice

Makes 4-6 servings

1½ tablespoons vegetable oil
6 boned and skinned chicken thighs (1½ to 2 pounds)
1 cup chopped yellow onion
½ cup chopped green bell pepper
2 garlic cloves, minced
3/4 cup long-grain white rice
1 can (14½ ounce) whole tomatoes, with juice, cut up
1 cup chicken broth
½ cup purchased tomato salsa
¼ teaspoon ground cumin
¼ teaspoon salt
Freshly ground pepper to taste

Preheat oven to 350 degrees.

In a Dutch oven over medium-high heat, warm 1 tablespoon oil. Add chicken and cook until lightly browned, about 5 minutes on each side. Transfer to a plate. In the same Dutch oven over medium heat, warm remaining ½ tablespoon oil. Add onion, bell pepper and garlic and saute until tender, about 5 minutes. Stir in rice. Add tomatoes with juice, broth, salsa, cumin, salt and pepper and cook for 2 minutes. Return chicken to pot and mix well. Cover and bake until rice is tender and chicken is no longer pink in the center, 45 to 50 minutes. Serve immediately.

Source: “The Big Book of Easy Suppers” by Maryana Vollstedt, Chronicle Books, 2006.


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