Tex-Mex Chicken and Rice

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Tex-Mex Chicken and Rice

nowayjosecuisine591.147 months agoWaivio3 min read

Tex-Mex Chicken and Rice combines flavorful, juicy chicken with a delicious mix of rice, vegetables, and melted cheese. This dish is perfect for a quick weeknight dinner, infusing vibrant Tex-Mex flavors with every bite.

Ingredients

🍗 6 chicken drumsticks (or substitute with breast/thighs)
🧂 Salt to taste
🌶️ Black pepper to taste
🍚 1 cup of white rice
🧅 1/4 onion, chopped
🧄 2 garlic cloves, minced
🥫 2 cups of canned enchilada sauce
💧 1 cup of water
🥄 1 tbsp chicken bouillon
🥕 1 can of mixed vegetables
🌿 3-4 stems of cilantro
🧀 8 oz of shredded Mexican cheese

Instructions

Prepare the Chicken:
- In a non-stick pan over medium heat, add the chicken drumsticks seasoned with salt and pepper.
- If using chicken breast or if your pan isn't non-stick, add about 2 tbsp of cooking oil.
- Cook the chicken until it is halfway done and golden brown. Once cooked, remove the chicken from the pan and set aside.
Cook the Rice:
- In the same pan with the remaining fat or oil, add the white rice.
- Fry the rice until it turns golden brown, stirring occasionally.
Add Aromatics:
- Add the chopped onion and minced garlic to the pan and stir until fragrant.
Combine Ingredients:
- Pour in the enchilada sauce and water, then stir in the chicken bouillon.
- Return the chicken to the pan, along with the stems of cilantro.
Simmer the Dish:
- Cover with a lid and reduce the heat to very low.
- Cook until the liquid is absorbed and the rice is tender, approximately 15-20 minutes.
Final Touches:
- Uncover the pan and evenly sprinkle the shredded Mexican cheese over the mixture.
- Replace the lid and let the cheese melt for about 5 minutes before serving.