Tex-Mex Chicken and Rice.

Total Time
45mins
Prep 15 mins
Cook 30 mins

The first recipe in the hand-written recipe book Mom gave me when I went to college.

Ingredients Nutrition

Directions

  1. Mix chili powder, cumin, garlic powder and ground red pepper. Sprinkle over chicken halves.
  2. Oil large skillet, place over medium heat until hot. Add chicken and cook until brown - about two minutes or so per side.
  3. Add diced tomatoes, green onions and Rotel to skillet. Bring to a boil, cover and reduce heat. Simmer until chicken is tender - about 20 minutes or so.
  4. In seperate pot, combine rice and wter according to instructions on package.
  5. Remove chicken from skillet.
  6. Combine cornstarch and water, stirring well. Once cornstarch is completely dissolved, add to mixture in skillet. Bring to a boil, stirring constantly, until slightly thickened - about one minute.
  7. Put rice on plate, lay chicken half on rice, ladle tomato mixture over chicken. Serve with a salad and sweet tea.

Reviews

(1)
Most Helpful

This was very tasty and so easy. I did use boneless skinless chicken thighs instead of chicken breasts as that is what I had on hand. The tomatoes make a very nice sauce. Will definitely make this again. Thanks for posting this Templar. Made for Zaar Chef Alphabet Soup.

LARavenscroft December 14, 2009

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