Mexican · Dinner
Mexican Rice with Chicken (Gluten-Free)
Seared chicken thigh simmered with long-grain white rice, tomato paste, onion, garlic and cumin in chicken stock. Corn and carrot add sweetness and color. Finished with fresh cilantro and lime juice for brightness.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
17.8gFat
74.1gCarbs
8.6gSugar
5.9gFiber
642mgSodium
191mgChol
4.1gSat Fat
1180mgPotassium
78mgCalcium
4.3mgIron
0.5mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Dice the chicken thigh, finely chop the onion and carrot, mince the garlic, and measure out the rice, stock and corn.
2
Sear
Heat olive oil in a medium saucepan over medium-high heat. Sear chicken pieces for 3–4 minutes, turning once, until golden and no longer pink inside.
3
Simmer
Add onion, garlic and carrot; sauté 2 minutes. Stir in tomato paste, cumin, chili powder and paprika; cook 2 minutes. Add rice and stir 2 minutes until opaque. Pour in stock and corn, season with salt, bring to a boil, then cover and simmer on low for 18–20 minutes until rice is tender and liquid is absorbed.
4
Plate
Let rest 5 minutes covered. Fluff with a fork, scatter cilantro over top, and serve with lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken thigh
- 190g190g long-grain white rice, uncooked
- 28g28g olive oil
- 11 white onion
- 4 cloves4 cloves garlic
- 60g60g tomato paste
- 320ml320ml chicken stock
- 80g80g corn kernels
- 60g60g carrot
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- salt, to taste
- 8g8g cilantro
- 22 lime wedge
