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Mexican Chicken and Rice

  • Prep 15 min
  • Total 40 min
  • Servings 6

Give rice a new twist with Mexican flavors everyone will love. MORE + LESS -

Melissa Bailey
August 12, 2016

Ingredients

1
package Old El Paso™ original taco seasoning mix
6
large chicken drumsticks
1
large Beefsteak tomato
1
small Vidalia onion
3
garlic cloves
2
cups long grain uncooked rice
1
can (7 ounces) Old El Paso™ chopped green chiles
1/2
cup frozen corn
1/2
cup frozen peas
2
cups of water
Cilantro, chopped (optional)
Lime, wedges (optional)
Salt to taste

Steps

Hide Images
  • 1
    Season chicken drumsticks with 1/2 packet of taco seasoning mix.
  • 2
    Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
  • 3
    On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
  • 4
    Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
  • 5
    Add water and bring to a boil.
  • 6
    Place chicken on top of the rice.
  • 7
    Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
  • 8
    Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.
 

Nutrition Information

No nutrition information available for this recipe

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