Beyond Easy Mexican Style Rice
This recipe uses Mexican flavours to make an incredible and beyond easy one pot meal. It's great for anyone with limited time and a desire for limited dishes.
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.
Notes
Tricky part: Once the chicken has been removed the rice will naturally want to stick to the bottom of the pan if there is not enough water or the heat is too high. This is easily fixed if you check every few minutes on the rice, and If the rice is stuck add 50-100g or 1/2 - 1 cup more water and gently mix until the rice releases from pan.