Mexican Chicken and Rice Delight

Easy Cooking, Great Results

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INGREDIENTS

  • 1 Cup Della Basmati White Rice
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp Black pepper
  • 2 chicken thighs
  • 1 tbsp canola oil
  • 1/2 of a lime
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 red bell pepper, diced or sliced
  • 1 cup chicken broth
  • 3/4 cup tomato puree
  • 1/2 can black beans
  • ½ can of corn
  • Cilantro
  • 1-2 wedges of lime

Step 1

  • Prep vegetables. Combine the garlic powder, paprika, cumin powder, salt, cayenne pepper (if using), and black pepper. 
  • Coat the chicken thighs with half of the Mexican spice mix.

Step 2

  • Heat the canola oil over medium-high heat. Add the chicken thighs and cook for about 3 minutes until browned. Flip and cook for another 3 minutes. Remove the chicken from the pan and set aside.
  • Add a more canola oil if needed, then add the diced onion, minced garlic, and sliced red bell pepper. Sauté for about 5 minutes.

Step 3

  • Add the Della Rice (Long Grain) & leftover Mexican spice mixture to the pan and stir to coat the grains with the oil and vegetables. Cook for a minute or two until the rice starts to turn slightly translucent.
  • Pour in the chicken broth and tomato passata, and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes until the rice is cooked and the liquid is absorbed.
  • Then add in drained black beans. Cook for an additional 5 minutes until the corn and beans are heated through.

Step 4

  • Serve the Mexican rice on a plate or in a bowl, topped with the cooked chicken thighs. Sprinkle ground black pepper. Garnish with fresh coriander/cilantro, and an extra squeeze of lime juice. Enjoy!