Tex-Mex Chicken and Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 garlic cloves, minced2 tsp chili powder1/2 tsp hot saucesalt and pepper1 lb boneless skinless chicken thighs1 minced onion1 red bell pepper, stemmed, seeded and chopped2 jalepenos, seeded, stemmed and minced2 ears corn, kernels removed from cob1 tsp canola oil1 cup long grain brown rice1.25 cups chicken broth4 scallions minced1 tbs lime juice
Preheat oven to 300
Combine half the garlic, half the chili powder, hot sauce a pinch of salt and pepper in a large bowl and stir in chicken thighs to coat, set aside.
Combine onion, jalepenos, corn, red peppers and oil in large dutch oven or saute pan and cook until tender, about 10 minutes.
stir in rice, remaining chili pepper and garlic and cook until fragrant, Stir in broth, scraping any brown bits. Lay chicken on rice and bring to a simmer,
Cover and transfer to the oven for 50-65 minutes, until rice is tender and liquid is absorbed.
Transfer the chicken to a plate and leave the rice covered to steam for 10 minutes.
When chicken is cool enough shred then add the shredded chicken, scallions and lime juice to rice mixture. Stir in well and serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DRUE72.
Combine half the garlic, half the chili powder, hot sauce a pinch of salt and pepper in a large bowl and stir in chicken thighs to coat, set aside.
Combine onion, jalepenos, corn, red peppers and oil in large dutch oven or saute pan and cook until tender, about 10 minutes.
stir in rice, remaining chili pepper and garlic and cook until fragrant, Stir in broth, scraping any brown bits. Lay chicken on rice and bring to a simmer,
Cover and transfer to the oven for 50-65 minutes, until rice is tender and liquid is absorbed.
Transfer the chicken to a plate and leave the rice covered to steam for 10 minutes.
When chicken is cool enough shred then add the shredded chicken, scallions and lime juice to rice mixture. Stir in well and serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DRUE72.
Nutritional Info Amount Per Serving
- Calories: 297.0
- Total Fat: 5.9 g
- Cholesterol: 57.3 mg
- Sodium: 391.3 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 5.9 g
- Protein: 19.6 g
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