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Mexican Chicken & Rice
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Mexican Chicken & Rice

45 minServes 6Nutri-Score C€
from @cookingwithholdenn2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken (cut into pieces)Meat700 g
  • long grain rice (rinsed and drained)Grains450 g
  • jalapeños (diced)Produce2 pieces
  • tomatoes (diced)Produce3 pieces
  • onion (diced)Produce1 piece
  • chicken seasoning (to taste)Spices15 g
  • chicken bouillon (1 spoon)Pantry15 g
  • tomato bouillon (1 spoon)Pantry15 g
  • safflower oilPantry60 ml
  • waterOther900 ml

per serving

Nutrition

476kcal

Carbs
63 g
Proteins
28 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop
  • Spatula

step by step

Method

  1. Season the chicken

    • Add the chicken to the pan and season it generously.
    • Add the jalapeños, tomatoes and onion.
    • Mix everything together and cook it up.
    Step 1

  2. Heat the oil

    • Add the safflower oil to the pan.
    • Let it heat until it bubbles before adding anything.
    Step 2

  3. Brown the rice

    • Add the whole pack of rice to the pan.
    • Mix it up with the vegetables and chicken.
    • Brown the rice for a few minutes, stirring.
    Step 3

  4. Add the bouillon

    • Stir in the chicken bouillon.
    • Stir in the tomato bouillon.
    Step 4

  5. Add water and simmer

    • Pour in the water and mix well.
    • Cover and let it cook until the rice is fluffy and moist.
    Step 5

  6. Fluff and serve

    • Fluff the rice with a spatula.
    • Serve hot.
    Step 6
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