TEX MEX CHICKEN AND RICE RECIPE

TEX MEX CHICKEN AND RICE RECIPE

Are you a bachelor or a housewife or anyone on earth who is irritated by the thought of cleaning the pile of dirty utensils used to create just one dish which finishes in just 15 minutes? Worry not mate, you are not alone. One-pot dishes are made to make you happy and your stomach full. Who doesn’t like some tender, juicy chicken thighs beautifully seasoned with some oh-so delicious tex-mex seasoning cooked with a lot of veggies, rice and most importantly made ready to eat in a single pot?

Here we have brought to you a very easy one pot recipe of tex mex chicken and rice made ready without creating a mess in your kitchen. It gets ready in no time, takes very little efforts to make and gives mind-boggling results! (What else would you want from a dish?)

TEX MEX CHICKEN AND RICE

We suggest you to use chicken thighs as they are very juicy and pack a lot of flavor however chicken breast or sausage would also complement the dish very well.

INGREDIENTS

1. • Preferable chicken piece – Thighs, breasts or sausages.
2. • Long grain rice – Jasmine or Basmati. Big NO to wild or brown rice because of the liquid to rice ratio. Can still use medium or short grain rice. Rinse the rice properly before using, you can even soak it for a few hours.
3. • Chopped onion and Garlic cloves
4. • Spices – Homemade or store-brought Tex Mex seasoning, cumin and chili powder.
5. • Bell peppers – Red, green and yellow bell peppers. Adding colour to the dish makes it even more tempting!
6. • Black beans – rinsed and soaked.
7. • Sweet corn and shredded processed cheese.
8. • Oil and butter.
9. • Cilantro for garnishing.

PROCEDURE

1. • Heat oil and butter in a large pan or skillet and add the chicken pieces. Sprinkle the Tex Mex seasoning and other spices over the chicken, stir well. Let it roast for 5 minutes on each side until brown.
2. • Add the onions and bell peppers to the same pan and let it cook for 3-4 minutes until soft. Now add garlic cloves and cook until the raw smell of garlic disappears.
3. • Next add the corns, tomatoes, black beans, chicken broth and sprinkle some salt over it. Stir well. Now add the washed rice and add water accordingly, bring it to a boil, cover the pan and let it simmer for 20-25 minutes, stir occasionally.
4. • The water should be completely absorbed by now, open the lid and check. When done, turn off the heat.
5. • Add 1 cup of cheese and gently stir. Again top it with some more shredded cheese and cover the lid. Let the cheese melt.
6. • Serve it in a plate and sprinkle some fresh cilantro on top for garnishing.

Voilla! The dish is made within a few minutes and tastes extremely good.
Below I have mentioned my personal tips which can enhance the taste even more.

TIPS

• • Always make sure to rinse the rice well before using.
• • You can always switch up the veggies and add whatever is available at your home, carrots and beans also go well with this recipe.
• • If Tex Mex seasoning is not available, you can always use different herbs and spices to go with this dish, if you’re craving something hot and spicy, you can also use Peri Peri and paprika powder with it!
• • Ground beef or pork also goes well this recipe. Even if you want to keep it vegan, you can use tofu instead of meat. Or even scrambled eggs complement the dish pretty well.
• • You can store the leftovers in an air-tight container for 3-4 days in a refrigerator. However, I would suggest to make a wrap or quesadilla out of the leftover filling which tastes equally good!

LEFT OVER RECIPE

Ingredients:

• • Tortilla
• • Shredded cheese
• • Mayonnaise
• • Leftovers

Procedure:

1. • Start by heating the tortilla in a pan. Flip it every 10 seconds until cooked.
2. • Remove the tortilla from pan.
3. • Spread mayonnaise evenly on the tortilla using a butter knife.
4. • Add the leftovers generously and top it with some shredded cheese.
5. • Fold the tortilla accordingly to make a quesadilla or a wrap or burrito or anything of your choice.
6. • Serve and enjoy!