Prep 30 mins
Cook 30 mins
A Texas twist on chicken and rice
- 2 -3 lbs cooked and boneless chicken
- 1 cup chicken stock
- 1 onion, medium, chopped
- 1 bell pepper, medium, chopped
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 tablespoons chili powder
- 1⁄2 teaspoon cumin, ground
- 1 (16 ounce) can stewed tomatoes, drained
- 1 teaspoon oregano
- 3 cups cooked rice
- 1 tablespoon oil
- 1 teaspoon cornstarch
- Cooked and boned chicken should be cut into bite-sized pieces. In a dutch oven or large pot with a good cover, saute the onion and pepper in the oil but do not overcook. Add the stewed tomatoes and stir to mix, then add the spices and stir until well blended.
- Add the stock and bring to a slow simmer and cook for about 5 minutes. Add the chicken and continue to simmer for about 10 minutes. Add the corn starch to about 1/4 cup of water and add to the mixture to thicken. add more salt to taste.
- After the mixture thickens, add the rice, a several spoonfuls at a time and stir gently to blend. Blend well with all the rice, cover and gently heat for about 10-15 more minutes.
- Variation: turn it into a large greased casserole and cover with grated cheese. heat in a 325F oven until the cheese melts.
- For the chicken I often use a grocery store roasted chicken, skinned and deboned or I poach breasts in the microwave and use the reserved liquid as the broth.