Easy Mexican Rice and Chicken

25 minutes, one pan and minimal skill will get you a tasty healthy weeknight complete dinner. Start with a couple of skinless boneless chicken breast then add some onion, garlic, a few spices, a can each of RoTel and chicken broth. Finally some minute rice and you are done. Really really good.

I have no inspiration recipe for this. I wanted to do a stove top chicken and rice but Google was not my friend this time. Way too many recipe with cans of soup again. And again, I refuse to participate in that farce. I wanted tasty rice with a little spice.

What I wanted:

• I didn't want that bland white rice taste. The rice needed some "pop" to it.
• I wanted chicken included in the cooking method. Precooked chicken would work but I don't usually have that.
• Some great taste with a little spice.
• Easy and quick enough I can do it after a 12 hour day.
• It must use things I always have. No special trip to the store.

Rating:

High 4 or low 5.

Notes:
A heat note: skip the chili powder if you are totally heat adverse but most will like the 1/2 to 1 teaspoon but you manly men can do 1 1/2 t.

I as a little nervous about ratios but all came out great. More stove top rice recipes will be coming.

Without the chicken, this rice would be a great "Mexican Rice" side dish for a complete Mexican meal.

 Start with things I always have on hand. Take 1 T butter and melt over medium high heat.

Trim and cut two skinless boneless chicken breast. Cut into convent size pieces. Mine were medium large so I chose thirds.

When the butter is starting to bubble, add the chicken. Cook about 5 minutes per side initially. While the chicken is cooking. dice a small or 1/2 medium onion and crush two large cloves of garlic.

After the chicken has cooked 10 minutes, add the onion and garlic. Cook until chicken has internal temp of 160. About 5 more minutes. (a total of 15 minutes)

Add one 14.5 oz can chicken broth, a 10.5 oz can RoTel, 1/2 tsp salt, 1/4 tsp pepper and 1/2 to 1 t chili powder. Mix well and bring to boil over medium high heat.

 Add 2 cup Minute Rice and stir in well and get most of the rice off the top of the chicken.

 Cover and remove from heat. In 5 minutes stir well and serve. Done in 25 minutes.

Easy Mexican Rice and Chicken

by Dan Mikesell September-10-2013

25 minutes, one pan and minimal skill will get you a tasty healthy weeknight complete dinner.

Ingredients

• 2 skinless boneless chicken breast
• 1 T butter
• 1 - 14.5 oz can chicken broth
• 1 - 10.5 oz can RoTel
• 1 small or 1/2 medium onion
• 2 large cloves crushed garlic
• 1/2 t salt
• 1/4 t pepper
• 1/2 to 1 t chili powder
• 2 cups Minute Rice

Instructions

1) Take 1 T butter and melt over medium high heat.2) Trim and cut two skinless boneless chicken breast. Cut into convent size pieces. Mine were medium large so I chose thirds.3) When the butter is starting to bubble, add the chicken. Cook about 5 minutes per side initially. While the chicken is cooking. dice a small or 1/2 medium onion and crush two large cloves of garlic. 4) After the chicken has cooked 10 minutes, add the onion and garlic. Cook until chicken has internal temp of 160. About 5 more minutes. (a total of 15 minutes)5) Add one 14.5 oz can chicken broth, a 10.5 oz can RoTel, 1/2 tsp salt, 1/4 tsp pepper and 1/2 to 1 t chili powder. Mix well and bring to boil over medium high heat.6) Add 2 cup Minute Rice and stir in well and get most of the rice off the top of the chicken. Cover and remove from heat. In 5 minutes stir well and serve. Done in 25 minutes.

Details

Prep time: 2 mins Cook time: 23 mins Total time: 25 mins Yield: 4 servings

Updated

September 10 2013

Dan Mikesell