Chicken and rice just seem like they are made for each other. Adding Mexican flavors and spices elevates the duo to something a little more zesty. Baking the rice provides more opportunities for the liquid to impart those spices into each grain.
SOFTWARE
· 2 T. olive oil
· 4 chicken breasts, trimmed
· Kosher salt and pepper
· 1 T. garlic, minced
· 1/2 yellow onion, diced
· 1 t. cumin
· 1 t. oregano
· 1 1/2 c. Texmati rice, rinsed
· 1 3/4 c. chicken broth, low salt
· 11 oz. corn kernels
· 1 c. fire roasted tomato salsa
METHOD
1. Heat the oven to 350 degrees.
2. In a medium skillet over medium heat, warm the oil.
3. Season one side of the chicken with salt and pepper. Place that side down in the skillet. Season the other side, and cook for 3 minutes.
4. Flip and cook for another 3 minutes. Remove to a plate, but keep the skillet on the heat. You can keep the chicken breasts whole or cut them up into bite sized pieces.
5. Add the garlic, onion, cumin, and oregano to the skillet. Cook for 5 minutes, stirring occasionally.
6. Add the rice and stir to coat. Cook for 2 minutes or until the rice becomes opaque.
7. Add the broth, corn, and salsa, stirring to combine. Bring to a boil over the medium heat, then transfer to a 2-quart casserole dish. Cover and place in the oven for 30 minutes.
8. Nestle the chicken into the rice, and cook for another 20 minutes.
9. Serve hot from the casserole.
10. Enjoy.
VARIANTS
Instead of waiting until the breasts are cooked to cut them up, you can dice the chicken prior to cooking. That way, each piece of chicken gets its own browning. Each dish can be garnished with cilantro or parsley, but do it on an individual basis. There are some who really hate cilantro.
