Cooking On A Budget: {One Pan} Mexican Chicken and Rice

Friday, August 15, 2014

{One Pan} Mexican Chicken and Rice


This recipe can be adapted and made in a slow cooker. But for the first time out I did it on the stove top using only one pan. It's a delicious meal, doesn't take long to prep or cook and you can have dinner in an hour from start to finish!

My inspiration for the dish is rather silly. A week or so ago while at the Dollar Store I perused their food aisles and spotted a 10 ounce can of rotelle which I fully intended to use in some kind of dip. However, I hadn't made any dip yet and that inexpensive canned product seemed to be screaming to be used up.

A combination of green chilies and cayenne gives this dish some heat. If you don't like spicy then omit the cayenne or the green chilies. We like some heat to our dishes and this seemed perfect. Also use any color bell pepper you like in the dish or that you may have on hand.
  • 3 boneless skinless chicken breasts
  • 1/2 large onion - small dice
  • 1 large green bell pepper - medium dice
  • 1 10 oz. can rotelle
  • 1 4.5 oz. can chopped green chilies
  • 1 1/4 cups chicken broth
  • 1/2 cup rice
  • 2 tbsp. olive oil
  • 1 tsp. cumin
  • 2 pinches cayenne pepper
  • granulated garlic
  • onion powder
  • salt
  • pepper
  1. Begin by washing the chicken thoroughly under cold water. Remove as much silver skin as possible and any other fatty stuff from the breasts. Take the time to use your meat tenderizer and pound both sides of the chicken. You don't pound them down to thin - just pound enough to help break down the connective tissues.
  2. After that season both sides of the chicken (to taste) with salt, black pepper, onion powder and granulated garlic.
  3. Chop up your onion and bell pepper.
  4. Set a deep skillet over medium high heat and get the oil hot. Turn the heat up to high and place the seasoned breasts in the pan and sear to a very light golden brown on both sides. Takes about 1 1/2 to 2 minutes per side. Remove to a waiting plate.
  5. Add the onions and peppers to the pan and over medium heat, stir and soften them a touch.
  6. Next add in the rotelle, the green chilies the spices and the rice. Give a stir.
  7. Add in the chicken, set the heat to low, cover and simmer for about 40 minutes until the chicken is tender.
  8. When the chicken is cooked, remove it to a cutting board and cut on a 45 degree angle.

This recipe cost me $12.80 and would feed four people. It is a fairly quick and simple meal to make for your family.

So when you decide to go south of the border for dinner make this delicious meal for your family.

It's a one pot meal that includes protein, starch and vegetables and you only have one pan to wash!
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