Beyond Easy Mexican Style Rice
This recipe uses Mexican flavours to make an incredibly delicious one pot meal. It’s great for anyone with limited time and a desire for limited dishes.
Ingredients
I always write my ingredients in grams because it’s more exact and I’ve never been able to understand what “one teaspoon” looks like in real life. However in case anyone does not have a scale here is the conversion.
Pro Tip: By measuring everything in a bowl/pot on a scale you can greatly reduce the number of spoons and cups you are using. Most professional chefs will use grams and kilograms instead of tablespoons and teaspoons because it leaves less room for error in a recipe.
- 1 Yellow Onion
- 2 Tablespoons Chicken Stock Powder –> 30g
- 1 Teaspoon Ground Cumin –> 6g
- ½ Teaspoon Chipotle Powder –> 3g
- 1 Heaping Tablespoon Tomato Paste –> 20g
- ½ Cup Diced Tomatoes From A Can –> 100g
- 2 Cups White Rice –> 200g
- 3 Cloves Minced Garlic
- 15g Coriander/Cilantro, roughly chopped
- 600g Chicken Thigh Fillets Skinless
Ways to Make This Recipe Your Own
To add more veggies– corn, carrots, capsicums/bell peppers, sweet potatoes (cut into 1cm cubes) or chilli peppers etc would be great.
To add more protein – Beans are amazing in this recipe but it could be made with beef stew meat, turkey or topped with a fried egg for more protein.
Equipment
A dutch oven or an instant pot or a deep pan (like the one pictured above) will work for this recipe. Anything that has a lid and is deep enough will work. Depending on your pan or pot the timing may vary, a smaller based pot will take longer to cook vs a wider based pot.
If you are using an instant pot it’s important to Sauté your ingredients first and then you can use the rice cooker function to cook the rice and chicken together.
Beyond Easy Mexican Style Rice
Ingredients
- 1 Yellow Onion
- 30 g Chicken Stock Powder
- 6 g Ground Cumin
- 3 g Chipotle Powder
- 20 g Tomato Paste
- 15 g Salt
- 100 g Diced Tomatoes From A Can
- 200 g White Rice
- 3 Cloves Minced Garlic
- 15 g Coriander/Cilantro roughly chopped
- 600 g Chicken Thigh Fillets Skinless
- 600 g Water
Instructions
- Brown your onion and minced garlic in a little oil on medium-low heat for 1-2 min.
- Once the onions have softened add in the white rice and lightly toast the rice by moving it around the pan for 30 seconds to 1 minute.
- Add in your tomato paste and mix into the rest of the ingredients in the pan.
- Add in your diced tomatoes, chicken stock powder, salt, cumin, chipotle, coriander and only 1/2 of the water. Stir everything together and bring the pan up to a very low simmer.
- Add in the chicken thighs on top of the rice and close the lid. Let the pan sit with the lid closed and on low heat for roughly 10-15 minutes. Check after 10 minutes to see if the chicken is cooked through. You should be able to easily pierce the chicken with a knife.
- Remove the cooked chicken and add the rest of the water and mix everything together. Depending on your stove and pan the rice will take 10-15 minutes to finish cooking, check periodically. Please see my notes as this part can be tricky with sticking to the pan.
- Once the rice is cooked, add back your chicken and taste for salt.