Mexican Chicken and Rice

Are you ready for day number two of our Cinco de Mayo recipes? Today I am sharing my version of a recipe that I found on Pinterest for Mexican Chicken and Rice.  It came from Recipe Tin Eats.  It was absolutely delicious and a great meal for a lot of people.  I doubled the recipe, and as usual made some changes.  I know you are going to love it as much as we did.  It does have a lot of ingredients, but it is not a difficult recipe to make.  It is definitely worth the effort.

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Mexican Chicken and Rice

Ingredients:

Mexican Spice Mix:

3 Tb garlic powder

3 Tb onion powder
3 TB chili powder

3 Tb paprika

3 Tb cumin

1 Tb oregano

2 1/2 tsp salt

dash of cayenne pepper (optional)

1/4 tsp black pepper

Chicken:

8 chicken thighs, boneless, skinless

3 boneless skinless breasts (sliced in half, to make 2 thin pieces) 6 pieces total

3 Tb lime juice

6 Tb Mexican Seasoning

1/3 cup olive oil

Rice:

1 onion, peeled and diced

3 cloves garlic, minced

2 red peppers, sliced

4 cups short grain rice

4 cups chicken stock

1 28 oz can tomato puree

1/4 cup tomato paste

1 12 oz bag frozen corn

1 16 oz can black beans

1 5.5 oz container sliced black olives

4 Tb Mexican Seasoning

Garnish:

2 limes sliced

cilantro

Directions:

Preheat oven to 350 degrees.

Spray 2 9 x 13 inch casserole dishes with non stick cooking spray.

Mix all of the spice ingredients together.

Next, mix 6 Tb spice seasoning with 3 Tb lime juice and rub all over each chicken piece.

Heat the olive oil in a skillet over medium heat and brown the chicken about 4 to 5 minutes on each side.  Set the chicken to the side.

Then add the onion, garlic, and red pepper to the olive oil and browned bits in the skillet and cook until lightly browned, then add the rice and stir it until it is coated with the onion mixture.

Next add the chicken stock, tomato puree, tomato paste and stir well.  Next add the Mexican seasoning mixture and stir again. Bring to a boil.

Then add the corn, black beans, and olives.

Separate this mixture into the two casserole dishes and place the chicken on top of the rice mixture in each casserole dish.  I put the thighs in one dish and the breasts in the other dish.

Place foil over each casserole dish and bake for 35 minutes and then remove the foil.  Bake for an additional 15 to 25 minutes.  Taste to make sure the rice is cooked and serve.

Serves 8 to 10 people

I hope that you enjoy this recipe.  I always love hearing from you.

Have a great week and a wonderful Cinco de Mayo.

Debi

Cinco de Mayo Menu

Appetizers:

Guacamole

Pico de Gallo

Mango Salsa

Chips

Dinner:

Mexican Chicken and Rice

Mexican Chopped Vegetable Salad

Fruit Skewers

Dessert:

Mexican Fried Ice Cream Cake

Cocktails:
Peach Sangria