More Great Recipes: Casserole | Dinner | Main Dish | Poultry

Chicken & Rice


User Avatar
Member since 2008

Serves 4-5 | Prep Time 15 | Cook Time 45

Ingredients

8 chicken thighs
3 tablespoons olive oil
1 medium onion, chopped
1 large jalapeno diced
1 cup long-grain rice
1 cup low-salt chicken broth/stock
1/2 cup green chilis, diced
1 14.5-ounce can plum tomatoes, chopped
1 cup diced carrots
3/4 cup canned black beans, rinsed & drained
1 15-ounce can corn, drained
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped
1/4 cup sour cream for garnish
1 avocado, sliced for garnish


Season chicken with salt, cumin and pepper.


In a heavy 4-quart pot with cover, heat 2 tablespoons olive oil & saute chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside.


Add remaining tablespoon of oil to casserole dish. Mix in onion, carrots and garlic; saute for 3 minutes, or until translucent. Stir in rice and cook for 2 minutes, stirring constantly. Stir in chicken broth, jalapenos, green chilis, tomatoes with juice, black beans, corn and salt. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 minutes. Turn chicken and cook for another 20 minutes. Add cilantro; transfer to serving dish and garnish with sour cream and avocado slices. Serve immediately.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11135 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter