We all love a one pot wonder. Throw it all in and get a tasty meal! This dinner packs in all the essentials with minimal clean up.
Lizi Heaps shares how to make her favorite Mexican chicken and rice.
Find more Food Nanny recipes at www.thefoodnanny.com.
Mexican Chicken and Rice
- 8 chicken thighs
- 1 1/2 Tablespoons olive oil
- 1 1/2 Tablespoons unsalted butter
- 1/2 cup onion chopped
- 3 cloves garlic minced
- 1 cup long grain white rice
- 2 large tomatoes chopped
- 2 1/4 cups chicken broth
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- Fresh ground pepper
- 1 1/2 cups frozen peas
Remove the skin from the chicken thighs, if desired. Wipe off the chicken with a wet paper towel. In a medium size pan over medium heat, add olive oil and unsalted butter. Place the chicken in the pan and fry, about 7 min. per side. Remove chicken to a plate.
To the drippings, add the onion, garlic and rice. Stir and fry until light brown. Add chopped tomatoes, chicken broth, chili powder, salt and fresh ground pepper to taste.
Turn up the heat and bring to a boil. Return the chicken to the pan; lower the heat, cover and simmer about 30 min. or until the rice is tender. Mix in the peas just before serving.