In by noon or your money back!

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: