Tex Mex Chicken N Rice
photo by Crafty Lady 13
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 large onion, chopped
- 2 tablespoons jalapenos, seeded and minced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 1⁄4 cups chicken broth
- 1 lime, juice of
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 cup long grain rice, uncooked
- 4 boneless skinless chicken breasts
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground cumin
- 3⁄4 cup cheddar cheese, shredded
directions
- Sprinkle chicken breasts with salt, pepper and cumin and set aside.
- In large skillet, saute onion, garlic and jalapeno in olive until tender.
- Add broth, lime juice and tomatoes and bring to a boil.
- Stir in rice.
- Place chicken over rice mixture.
- Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
- Remove from heat and sprinkle with cheese.
- Cover and let stand until cheese melts (approx. 5 minutes).
- Garnish with chopped cilantro and lime wedges.
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Reviews
-
I prepared a full recipe but with half the chicken for the two of us. The chicken breasts were quite large, so there was still enough meat for 4 people, but enough of the rice part for more like three. It was a good dish. I added extra garlic, but I think you could probably add some more spices and/or chiles to it as well.
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This recipe sounded good, but I wasn't real sure how it would turn out. No worries...this dish is wonderful! I scaled this recipe in half and followed the directions exactly (with the exception of using a 4 cheese Mexican blend instead of the cheddar cheese). It was very easy to throw together and had just the right amount of heat. Made for July, 2008 Bevy Tag.
Tweaks
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This recipe sounded good, but I wasn't real sure how it would turn out. No worries...this dish is wonderful! I scaled this recipe in half and followed the directions exactly (with the exception of using a 4 cheese Mexican blend instead of the cheddar cheese). It was very easy to throw together and had just the right amount of heat. Made for July, 2008 Bevy Tag.
RECIPE SUBMITTED BY
sassafrasnanc
Fairview, 73
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