101 Cooking For Two - Everyday Recipes for Two: Easy Mexican Rice and Chicken

Tuesday, September 10, 2013

Easy Mexican Rice and Chicken

Easy Mexican Rice and Chicken from 101 Cooking For Two
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.
Easy Mexican Rice and Chicken from 101 Cooking For Two
 Cover and remove from heat. In 5 minutes stir well and serve. Done in 25 minutes.




Easy Mexican Rice and Chicken


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: Cook time: Total time: Yield: 4 servings

Updated

September 10 2013

Dan Mikesell

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7 Comments:

At September 11, 2013 at 11:44 AM , Blogger Heidi Menocal said...

My mother used to make something like this with ground beef and regular rice. She called it spanish rice. I think I might try your version with long grain rice as I am not a fan of minute rice.

 
At September 11, 2013 at 12:28 PM , Blogger Dan Mikesell said...

I'm sure a standard rice would do but I have never had good luck with them. I initially was going to do this stove top to oven with only partly cooking the chicken and long grain rice but I "chickened" out plus time is a big issue for me right now. If you do it, let me know. Dan
PS Note to others, DO NOT just substitute other rices into this technique. The technique needs to match the rice used.

 
At September 12, 2013 at 12:01 PM , Blogger Heidi Menocal said...

I will try it soon with long grain rice. I will add more broth and less rice.

 
At September 16, 2013 at 7:17 PM , Blogger Chris said...

Pinned it, I like Mexican rice so one with chicken is even better, right?

 
At September 28, 2013 at 6:51 PM , Blogger John Whelan said...

Looks good, but I only have/use long grain rice.

 
At October 28, 2013 at 2:48 PM , Blogger jessica mcmanus said...

random question:)
I've noticed you use different forms of salt (ionized, kosher etc) how much does the form of salt you use influence a dish? Is it bad to use one over the other? Ive googled this question before when trying one of the tenderloin recipes but it was kinda confusing!

 
At October 28, 2013 at 8:16 PM , Blogger Dan Mikesell said...

Let's talk basic salt. Table salt as pictured above. This is what I tend to use when cooking where it just dissolves. Diamond Crystal Kosher salt is larger grained and it take 50%. Morton kosher is even larger grain and it takes twice as much. So the equivalent is :

1 t table salt = 1 1/2 t Diamond Crystal Kosher = 2 t Morton Kosher

Outside of baking, salt is mostly to taste anyways. I always picture what I used but if I say salt, it is table salt or equivalent. If I say course salt I try to mean the salt pictured but really substitute back and forth between the Morton and Diamond Crystal since they are close.

Sea salt is about like Morton. The fancier designer salts (various seas salts etc.) seems strange to me. Somebody has much better taste buds than I do... The only difference is some trace minerals.

Remember salt is just sodium chloride, nothing magic. Anymore I tend to keep the Diamond Crystal next to the stove and just equilibrate when I measure.

 

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