Skip to main content

Text Mex Chicken and Rice


 I love a recipe right before the holidays that is healthy, easy to cook, and provides leftovers. With all the holiday baking and prepping, it is a welcome relief to have a warm, healthy and easy to make meal that you can enjoy a few days in a row. For Christmas, I am making brownies, Mexican wedding cookies, cinnamon rolls, sticky buns, brie en croute, smoked salmon, spiral ham, home-made gnocchi with butternut squash, fried sage and cheese sauce, and a goat cheese spinach walnut strawberry red pickled onion salad with balsmic vinaigrette. For new years, we have crab cakes, corn chowder, grilled pepper jack cheese sandwiches and a black forest cake. I NEED something easy and delicious and good for me!

This is that recipe. Inexpensive and yummy, it takes under thirty minutes to cook. Chicken thighs, rice, green bell pepper, spice and a creamy sauce topping? Sign me up. Enjoy!


Ingredients:

1 pound chicken thighs, diced into 1/2 inch cubes

1 green bell pepper, diced into 1/2 inch cubes

1 cup jasmine rice

1 8 ounce can tomato sauce

1 teaspoon taco seasoning

1/4 cup white wine

2 garlic cloves, minced and divided

1/4 cup sour cream

2 tablespoons chipotle mayo

1 teaspoon lime juice

Salt and pepper

Cayenne to taste

Olive oil


Method:

In a bowl, whisk together the mayo, sour cream, lime juice, pinch cayenne, 1 garlic clove and salt and pepper to taste. Set aside.

In a dutch oven, add 1 tablespoon of olive oil over medium heat. Add the chicken thighs and salt and pepper. Cook until browned, then remove to a plate. Add the wine to deglaze the pan, then add a bit more olive oil. Add the green pepper, salt and pepper to taste. When the pepper is softened, add the garlic, taco seasoning and rice. Cook until the garlic is fragrant, about a minute. Add the tomato sauce, 1 3/4 cups water, the chicken and stir to combine. Bring to a boil then reduce to a simmer. Place a lid on top and cook for 15 minutes until the rice is done and the chicken is cooked through.

Serve with a drizzle of the mayo sauce on top. Enjoy!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of