Mexican Chicken Rice
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 343.9
- Total Fat: 11.1 g
- Cholesterol: 79.4 mg
- Sodium: 1,746.9 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.4 g
- Protein: 38.8 g
View full nutritional breakdown of Mexican Chicken Rice calories by ingredient
Introduction
A one-dish meal with a little kick, enjoyed by the whole family! A one-dish meal with a little kick, enjoyed by the whole family!Number of Servings: 8
Ingredients
-
5 tbsp oil
5 chicken breasts, boneless, cubed
2 tbsp paprika
1 tbsp pepper
1 tsp salt
1.5 cup diced bell pepper
1 cup diced onion
3 cloves garlic, crushed
2 cups basmati rice, rinsed
1 28 oz can tomatoes (any style you like)
2 14.5 oz cans of chicken broth
1 cup cooking wine
1/8 tsp saffron strands
fresh parsley
Directions
Mix together the paprika, pepper, and salt.
Using a large wok, saute the chicken in 1/2 the oil and 1/2 the spice mixture until cooked. Remove from pan. Add remaining oil, and saute the green peppers, onion and garlic for 5 minutes. Add rice, saute for 2 more minutes.
Add remaining ingredients (except chicken), including the rest of the spice mixture, bring to a boil, reduce heat, and simmer until rice is cooked through. Return the chicken to the wok for the final minutes of cooking to heat through. Serve.
Makes approximately 8 servings.
Tip: when the rice is no longer crunchy but not yet fully cooked, turn off the heat, cover, and let sit for 10-15 minutes - the rice will "fluff" and you won't get a wok full of stuck rice!
Number of Servings: 8
Recipe submitted by SparkPeople user GIMBHA.
Using a large wok, saute the chicken in 1/2 the oil and 1/2 the spice mixture until cooked. Remove from pan. Add remaining oil, and saute the green peppers, onion and garlic for 5 minutes. Add rice, saute for 2 more minutes.
Add remaining ingredients (except chicken), including the rest of the spice mixture, bring to a boil, reduce heat, and simmer until rice is cooked through. Return the chicken to the wok for the final minutes of cooking to heat through. Serve.
Makes approximately 8 servings.
Tip: when the rice is no longer crunchy but not yet fully cooked, turn off the heat, cover, and let sit for 10-15 minutes - the rice will "fluff" and you won't get a wok full of stuck rice!
Number of Servings: 8
Recipe submitted by SparkPeople user GIMBHA.