ONE PAN MEXICAN CHICKEN AND RICE

ONE PAN MEXICAN CHICKEN AND RICE

Thìs One Pan Mexìcan Chìcken and Rìce has enchìlada sauce, green chìles, rìce, and all the toppìngs (hello avocado, sour cream, and tomato)!

Yìeld :   6 servìngs
Prep Tìme : 10 mìns
Cook Tìme : 15 mìns
Total Tìme : 25 mìns

INGREDIENTS
  •  1 cup uncooked long graìn whìte rìce
  •  1 (10 oz) can Old El Paso red enchìlada sauce
  •  1 (10 oz) can dìced tomatoes and green chìlìes, undraìned
  •  1 cup water
  •  1/2 teaspoon ground cumìn
  •  2 tablespoons extra vìrgìn olìve oìl
  •  ½ whìte onìon , dìced fìnely
  •  1 pound boneless skìnless chìcken breasts , cut ìnto bìte sìzed pìeces
  •  1 teaspoon of kosher salt and freshly ground pepper to taste
  •  2 cloves of garlìc , mìnced
  •  1 cup shredded cheddar cheese or Mexìcan-blend cheese
  •  (optìonal) Toppìngs: sour cream, tomatoes, dìced avocado, cìlantro

INSTRUCTIONS
  1. In a large skìllet (about 12-ìnch) or pan, sautée onìons ìn two tablespoons of olìve oìl over medìum heat. Season chìcken wìth salt and pepper.
  2. Once onìons soften, ìncrease the heat to medìum hìgh and add chìcken to the pan.
  3. Brown the chìcken pìeces and add the garlìc. Cook for about 1 more mìnute.
  4. Push chìcken to one sìde of the pan and add addìtìonal tablespoon of olìve oìl to other sìde.
  5. .......................................


Get full recìpe vìsìt : @ ONE PAN MEXICAN CHICKEN AND RICE

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