I probably have mentioned before the term a plate full of love. Well, that’s exactly what I aim to serve my family every time I cook for them. But to be honest sometimes when I am on a rush, I simply can’t add a lot of love to a quickly made, in the middle of a million things to do, dinner. Right?
I do avoid having to go through those moments and it helps a lot when what I am cooking exudes love just by how awesome it is. Here’s where we can insert this incredible Mexican Arroz con Pollo or Chicken and Rice. By it’s own this plate screams eat me, I love you, I am so warm and comforting, you will want more. Ha!
Traditionally Mexican rice calls for tomatoes, onions, garlic, and a few Mexican spices, which can be replaced by simply using Old El Paso Taco Seasoning mix. I get the same result and save a lot of time by doing so.
Adding corn and peas is totally optional, and you could replace them for other ingredients like beans or cubed carrots. I most definitely like to take Mexican rice to another level by adding protein and transforming it into a complete one-pot meal.
Rice is a great option for weekly diners cause it is really simple to make, it’s a satisfying dish, and can be easily reheated for days. But sometimes it can get tiring to serve the same old white rice. This is why I suggest you play with different additions to turn around its look and taste.
My other key suggestion is that when making this recipe, please do not skip the finishing touch of fresh chopped cilantro and a generous squeeze of lime right before you start eating. It’s really incredible!
- 1 package Old El Paso Original Taco Seasoning Mix
- 6 large chicken drumsticks
- 1 large Beefsteak tomato
- 1 small Vidalia onion
- 3 garlic cloves
- 2 cups long grain uncooked rice
- 1 can (7 ounces) Old El Paso Chopped Green Chiles
- ½ cup frozen corn
- ½ cup frozen peas
- 2 cups of water
- Cilantro, chopped (optional)
- Lime, wedges (optional)
- Salt to taste
- Season chicken drumsticks with ½ packet of taco seasoning mix.
- Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
- On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
- Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
- Add water and bring to a boil.
- Place chicken on top of the rice.
- Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
- Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.
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