This is an all-inclusive dish because meat and side are cooked in the same dish. Plus, if you cook and serve in the same pot, there are less dishes to wash. It is fast and simple, easy to double, simple to substitute with whatever you have on hand, and you may even have leftovers for the next day!
In a large covered pot or skillet, saute onion, jalapeno, and garlic in oil. Add broth, tomatoes, and spices; bring to a boil. Stir in uncooked rice.
Cut chicken breasts in half lengthwise – you want them to be as thin as possible. Sprinkle with some additional spices if you desire (salt, pepper, cumin, chili powder). Place on top of the rice mixture. Cover pot and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer.
Remove from heat. Sprinkle with cheese and cilantro. Cover and let stand for 5 minutes. Serve with sour cream, tortilla chips, additional cheese, fresh salsa, etc.
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This has a great taste and is very easy, but read the cooking instructions for your rice. I made the mistake of not double checking those and my chicken was done way before my rice!
This was very good and smelled WONDERFUL while it was cooking.
I shredded my chicken quite a bit after it cooked so it would be easier to scoop the final product up with chips.
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Cameodolli on 8.10.2010
I’ve been looking for a mexican rice dish with meat…maybe I’ll try this with pork…Looks good!