Mexican Rice with Chicken

Mexican Rice with Chicken

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Before I share my Mexican Rice with Chicken I have to get this off my chest. I often get into trouble for my big mouth. But that’s ok, I am used to it. So often we keep our opinions to ourselves because we don’t want to make people uncomfortable or  we want to keep the peace.

Please don’t get me wrong, I think I am a pretty peaceful person. I am good to people but if you cannot respect others then I will have my say. And you certainly wouldn’t be a part of my life. Of late I have seen so many people post negative stuff about the blacklivesmatter campaign. The sad thing is that they seem highly offended that people want to be respected and treated equally.

These are the same people that I never saw fight for any cause before. Suddenly they feel the need to post about something just because it makes them uncomfortable. They refuse to understand, or take the time to understand, how people’s lives have been affected just because they have a different skin colour. 

I was born during the Apartheid Era so I know all about prejudice. If you’ve never been affected by something you will never understand the pain. But you can try and be a little respectful. Imagine how much nicer the world would be if we are all a little more accepting and empathetic towards others.

On that note let me share with you my Mexican Rice with Chicken Recipe. This dish was so good my kids wiped the pot clean. I had hardly any for myself. Luckily I did taste some before it was all gobbled up.

Mexican Rice with Chicken in a black pot

My hubby was kind enough to share his equally delicious Prawn Curry with me. I wasn’t complaining but I would have preferred the Mexican Rice with Chicken.  I think this dish is enough for four people, in my case it was enough for two starving kids…Lol! Well they ate it twice in one day.

One-Pot Wonder

I cooked early for the sake of my photos but even that became a rush because as soon as they smelled food they were in the kitchen, literally waiting for me to finish my photography.

This is another one-pot wonder, exactly how I like it. Chicken on the bone is best for these kind of dishes. I also suggest you use long grain rice for this dish. We love spicy so I added a little extra spice. You can always reduce the amount if you prefer less spicy.

There’s nothing complicated about this dish so I don’t have too many instructions. I live at high altitude so I used a little extra water as everything takes longer to cook in Johannesburg. If you live at the coast you may require less water and your cooking time will proably be quicker.

My fussy kids don’t like chunks of anything so I cut up my pepper into little cubes. You can cut them into julienne strips. This dish can be served with some jalapenos, a sprinkle of lime juice and sour cream.

Hope you love it as much as we do. Please drop me a comment if you do try it.

More One-Pot Dishes to try:

One-Pot Spicy Rice and Chicken

One-Pot Chili Mac and Cheese

Mexican Chicken and Rice

Course Main Course
Cuisine Mexican
Keyword mexican rice, mexican rice chicken
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4

Ingredients

Marinade

  • 6 chicken thighs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1&1/2 tsp ground cumin
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1 tbsp vegetable oil

Rice

  • 1 cup long grain rice
  • 2 tbsp vegetable oil
  • 1 onion finely chopped
  • 1 red bell pepper/capsicum cut into cubes or strips
  • 1 cup frozen sweetcorn
  • 1 large garlic clove finely chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1&1/2 cup chicken broth
  • 1/2 cup passata/tomato puree

Instructions

  • Marinate the salt and all the spices, cumin, paprika, chilli powder, garlic powder and oregano with the oil. Rub it into the chicken and set aside
  • Heat 2 tablespoon oil in a large pan and sear the chicken on both sides. About a minute on each side. Remove the chicken and set aside
  • In the same pan add the onion and cook until translucent. Add the garlic and fry for a minute. Add the pepper and saute for a minute
  • Mix in the spices, cumin, paprika and chili powder. Cook for a minute.
  • Add the rice and cook for a further minute
  • Mix in the tomato passata and chicken broth
  • Place the chicken in the rice and bring to a boil. Season with more salt if required
  • Cover with a foil and pop into the oven at 180 degrees Celsius for 45 minutes or until the rice is cooked
  • Serve with a drizzle of lime, chopped jalapeno and sour cream

Notes

  1. You may require less water depending on where you live. My recipe is created at high altitude so I require more water
  2. The amount of chilli powder and paprika can be reduced
  3. If you want more heat you can also add some jalapenos in the dish whilst cooking

 

 

 

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