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Mexican Chicken and Rice

From the cookbook "Mexican Everyday" by Chicago restauranteur Rick Bayless. Very tasty and easy to prepare. Serve topped with salsa.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Heat the oil in a large saucepan over medium- high heat.
  • Sprinkle both sides of the chicken with salt and 1 tablespoons chili powder.
  • Lay in the hot oil in a single layer.
  • Cook until browned, 2 to 3 minutes, then flip over and cook the other side for the same length of time.
  • Remove to a plate, leaving behind as much oil as possible.
  • When cool enough to handle, cut into 1-inch cubes.
  • Add the onion and rice to the pot.
  • Cook, stirring, 2 minutes, until the rice is opaque.
  • Add the garlic and remaining chili powder.
  • Cook, stirring, 1 minute.
  • Add the broth and bring to a boil, stirring.
  • Reduce the heat to medium-low and cover.
  • Cook for 10 minutes.
  • Add the chicken and beans and cook, covered, for 12 minutes.
  • Uncover and sprinkle on the green onions.
  • Test the rice to see if it is done.
  • If not, cook for another 5 minutes.
  • Let stand for 5 to 10 minutes to finish steaming the rice.
  • Fluff the rice mixture with a fork.
  • Serve with salsa or hot sauce.
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RECIPE MADE WITH LOVE BY

@Irmgard
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@Irmgard
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"From the cookbook "Mexican Everyday" by Chicago restauranteur Rick Bayless. Very tasty and easy to prepare. Serve topped with salsa."
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  1. Mrs. Lainez
    excellent! i topped it with homemade pico de gallo for a nice and easy dinner. DH is honduran and described it as "a distorted, americanized version of mexican food." he loved it though!<br/>thanks for posting.<br/>made for the bargain basement tag game.
    Reply
  2. Irmgard
    From the cookbook "Mexican Everyday" by Chicago restauranteur Rick Bayless. Very tasty and easy to prepare. Serve topped with salsa.
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