I am sorry I didn't take a picture of this dish to be able to add a visual to this recipe, but I was playing around in the kitchen on Friday trying to use up ingredients that we had (I needed to go shopping), and this is the dish that I came up with.
Mexican Chicken & Rice.
It's a one pan dish, super easy to make, and extremely yummy to eat. It will definitely be a keeper in our house.
1 pound chicken pulled off the bone. If you don't want to pull your chicken you can cut it up into one inch strips instead, but I pulled mine.
2 tomatoes (chopped up)
1 small can tomato paste
8 ounces of chicken stock
1 jalepeno pepper (diced finely)
1 advocado (sliced into thin slices - optional)
1 cup of uncooked rice (quick cook rice)
1 tsp. saffron
1 clove garlic (minced)
3 tbsp. butter
1 red pepper (diced)
1 cup cheddar cheese shredded
sour cream (optional)
1 cup corn (I cut mine off the cob but you can use canned or frozen corn as well)
1/4 enchilada sauce
Cook your chicken and let it cool. Once cooled, pull chicken off the bone and set it aside.
In large saute pan melt butter and then add minced garlic and saffron. Add chicken to the saute pan and coat well with butter mixture. Next add rice, tomato paste, chicken stock, and enchilada sauce and let simmer for a few minutes.
Then add in remaining ingredients (except for cheddar cheese, advocado,and sour cream)
Let the entire mixture simmer on low heat for about 20 to 25 minutes. You don't want the rice to be mushy but you want all of the flavors to blend well.
Once fully cooked serve up and top with advocado, sour cream, and cheddar cheese.
You can also serve with a side of tortilla chips or fresh tortilla's.
It's a quick, easy, kitchensink type of recipe. It was a hit with my family and hopefully will be with yours as well.