Mexican · Dinner
Mexican Rice with Chicken
Mexican rice built around diced chicken breast simmered with tomato, onion, garlic and cumin until the grains turn a light rust color from tomato paste and broth. Carrots and peas add color and texture, cilantro and lime finish the plate, served hot as a one-bowl meal.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
530Calories
42.1gProtein
14.8gFat
58.3gCarbs
7.8gSugar
4.9gFiber
610mgSodium
140mgChol
2.7gSat Fat
980mgPotassium
70mgCalcium
3.4mgIron
0.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Dice the chicken breast into 1-inch pieces, dice the tomato and onion, mince the garlic, and dice the carrot; season chicken lightly with salt.
2
Sear
Heat vegetable oil in a medium saucepan over medium-high heat and sear the chicken for 3 minutes until browned outside but not fully cooked through.
3
Simmer
Add onion, garlic, carrot, and uncooked rice to the saucepan; stir in cumin, chili powder, and tomato paste, then pour in stock and diced tomato, add peas, bring to a boil, reduce to low, cover, and simmer 18 minutes until rice is tender and liquid is absorbed.
4
Plate
Remove from heat, let stand covered 5 minutes, fluff with a fork, scatter cilantro over top, and serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 cup200g long-grain white rice, uncooked
- 22 tomato
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 2 tbsp2 tbsp tomato paste
- 2 cup480ml chicken stock
- 4 tbsp60g carrot
- 4 tbsp40g peas
- 2 tbsp28g vegetable oil
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
