Mexican · Dinner
Rice with Chicken and Pineapple
Mexican-style rice simmered with diced chicken thigh, sweet pineapple chunks, tomato and onion, seasoned with cumin, garlic and a touch of chili. The rice cooks in chicken stock until tender and lightly golden, finished with cilantro and a squeeze of lime for a fruity, savory one-pot plate.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.1gProtein
16.8gFat
76.3gCarbs
13.2gSugar
4.1gFiber
720mgSodium
204mgChol
3.9gSat Fat
890mgPotassium
70mgCalcium
3.1mgIron
0.5mcgVitamin B12
38mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Cut the chicken thigh into 1-inch pieces, dice the onion and tomato, mince the garlic, and cut the pineapple into chunks.
2
Sear
Heat the oil in a pot over medium-high heat and sear the chicken for 4-5 minutes, turning once, until browned and cooked through.
3
Simmer
Add the onion, garlic, cumin, paprika, chili powder, rice, tomato, and stock to the pot. Bring to a boil over high heat, then reduce to low, cover, and simmer 18-20 minutes until the rice is tender and liquid is absorbed.
4
Finish
Stir in the pineapple and cilantro, let rest covered 2 minutes, then plate with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 1 cup190g jasmine rice, uncooked
- 1 1/2 cup250g pineapple
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup90g tomato
- 2 cup480ml chicken stock
- 2 tsp2 tsp cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp28g vegetable oil
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
