Mexi-Chicken Rice
"Yet another Rachael Ray winner. I make this all the time with whatever rice I have on hand. If you don't use parboiled rice, make sure to rinse well to remove excess starch. This rice goes great with any kind of southwestern bean dish. The original recipe called for 2 T butter, but I've always had good luck with just one. I also add a pinch of white pepper, and a bit of salt if using low-sodium broth."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 cup parboiled rice
- 1 tablespoon butter
- 2 cups chicken broth
- 2 tablespoons cilantro, chopped
- 2 tablespoons pimiento, chopped
- 2 scallions, thinly sliced
directions
- In a med saucepan, saute rice in butter over med-high 2-3 minute
- Add broth and bring to a boil. Cover, reduce heat, and simmer 18-20 minute.
- Turn off burner, and let stand 5 minute
- Add remaining ingredients and fluff and combine with a fork.
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Reviews
-
I find the title a bit misleading since there is no chicken in this recipe and it's not strictly Mexican either. But there is pimiento, cilantro and scallions giving spot of colour and hint of flavour to the plain old rice. Lemon juice might add little something, too.
RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
