Savor-Infused Mexican Chicken and Rice
This delightful Mexican Chicken and Rice dish harmonizes rich flavors and textures, making it a dinner masterpiece that’s perfect for family gatherings or cozy weeknight meals. By transforming leftover rotisserie chicken into a vibrant, aromatic meal, it captures the essence of Mexican cuisine without overwhelming your palate. The combination of tender chicken, wholesome basmati rice, and colorful bell peppers simmered in a succulent broth infuses every bite with a burst of flavor. With its inviting aroma wafting through your home, it's a dish that encourages both creativity and comfort in the kitchen. Feel free to experiment with ingredients—every variation adds a unique twist to this beloved classic!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Chili Powder
1/2 teaspoon (divided (1/4 tsp for chicken, 1/4 tsp for rice))
Cumin
1 teaspoon (divided (3/4 tsp for chicken, 1/4 tsp for rice))
Onion Powder
1/4 teaspoon (for chicken)
Rotisserie-cooked Chicken
1 whole (stripped and cut into 1-inch chunks)
Extra Virgin Olive Oil
2 tablespoons (divided (1 tbsp for cooking chicken, 1 tbsp for sautéing vegetables))
Onion
1 medium (finely chopped)
Garlic Cloves
2 (minced)
Green Bell Pepper
1 (finely chopped)
Red Bell Pepper
1 (finely chopped)
Ortega Diced Chiles
1/2 (4-ounce) can (drained)
Chicken Broth
2.5 cups (divided (2 cups for cooking and 1/2 cup for later))
Mild Salsa
2 tablespoons (for taste)
Diced Tomatoes
1 (14-ounce) can (undrained (or 2 cups cherry tomatoes, halved))
Basmati Rice
1.5 cups (uncooked)
Frozen Peas
1/2 (8-ounce) package (for additional texture)
Instructions
1
Begin by preparing the ingredients: Cut the rotisserie chicken into 1-inch chunks, remove the stems and seeds from the bell peppers, and finely chop the onion, garlic, and Ortega chiles.
2
Using a large, deep pan, drizzle 1 tablespoon of extra virgin olive oil and heat on medium-high. Remember, spices will be added in two intervals—first for the chicken and then for the rice.
3
Add the chicken to the heated pan and season it with 1/4 teaspoon of chili powder, 3/4 teaspoon of cumin, and 1/4 teaspoon of onion powder. Stir frequently until thoroughly heated, about 5-7 minutes.
4
Once heated, remove the chicken from the pan. In the same pan, add another tablespoon of olive oil, along with the finely chopped onion, bell peppers, garlic, and Ortega chiles. Sauté for approximately 6 minutes until the onion is soft and the liquid has evaporated.
5
Next, pour in the chicken broth, add the salsa, diced tomatoes (including their juice), and the remaining chili powder and cumin. Bring the mixture to a boil.
6
Stir in the basmati rice, ensuring it’s well mixed. Return the chicken (along with any accumulated juices) to the pan, then cover and reduce the heat to low. Cook for about 10 minutes.
7
After 10 minutes, gently stir in the frozen peas. Cover again and continue cooking for an additional 10 minutes or until the rice is tender and has absorbed the liquid completely. Fluff with a fork and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savor-Infused Mexican Chicken and Rice?
It is a vibrant Mexican-inspired dish that combines rotisserie chicken, basmati rice, and bell peppers in a flavorful broth, perfect for family dinners.
What type of chicken should I use for this recipe?
The recipe calls for one whole rotisserie-cooked chicken, stripped and cut into 1-inch chunks.
What kind of rice is best for this Mexican chicken dish?
Basmati rice is the recommended choice for this recipe to ensure a tender and fluffy texture.
How much rice is needed?
You will need 1.5 cups of uncooked Basmati rice.
What spices are required for the seasoning?
The dish uses a blend of chili powder, cumin, and onion powder to create its signature flavor.
How should I divide the chili powder?
Use 1/4 teaspoon for seasoning the chicken and the remaining 1/4 teaspoon for the rice mixture.
How much cumin is used in total?
The recipe uses 1 teaspoon of cumin in total, divided between the chicken and the rice.
Is onion powder used for the chicken or the rice?
Onion powder is used specifically for seasoning the chicken during the initial heating phase.
What vegetables are included in the recipe?
The recipe includes a medium onion, green and red bell peppers, garlic cloves, Ortega diced chiles, and frozen peas.
Should the diced tomatoes be drained?
No, you should use the 14-ounce can of diced tomatoes undrained, as the juice adds to the cooking liquid.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute the canned tomatoes with 2 cups of halved cherry tomatoes.
How much chicken broth is required?
The recipe requires 2.5 cups of chicken broth in total.
What is the purpose of the Ortega diced chiles?
The chiles provide an authentic Mexican flavor profile and a subtle heat to the dish.
When do I add the frozen peas?
Gently stir in the frozen peas after the rice and chicken mixture has simmered for the first 10 minutes.
How long should I sauté the vegetables?
Sauté the onion, peppers, garlic, and chiles for approximately 6 minutes until the onion is soft.
What type of oil is used for cooking?
Extra virgin olive oil is used for both heating the chicken and sautéing the vegetables.
What heat setting should I use for the pan?
Start with medium-high for sautéing and then reduce to low once the rice is covered and simmering.
How long does the chicken need to heat in the pan?
The chicken should be stirred frequently and heated for about 5 to 7 minutes.
What is the total simmering time for the rice?
The rice simmers for a total of 20 minutes: 10 minutes initially, and another 10 minutes after adding the peas.
Should the pan be covered while cooking the rice?
Yes, you should cover the pan and reduce the heat to low to ensure the rice absorbs the liquid properly.
How do I finish the dish before serving?
Once the rice is tender and the liquid is absorbed, fluff the mixture with a fork.
What type of salsa is recommended?
The recipe suggests using 2 tablespoons of mild salsa for added taste.
How many garlic cloves are used?
Two minced garlic cloves are added to the vegetable sauté.
Is this a one-pot meal?
Yes, the recipe is designed to be cooked in a single large, deep pan for easy cleanup.
How should the bell peppers be prepared?
Remove the stems and seeds, then finely chop both the green and red bell peppers.
Can I customize this recipe?
Yes, the description encourages experimentation with ingredients to add a unique twist to the classic dish.
What makes this dish a 'dinner masterpiece'?
Its harmony of rich flavors, textures, and aromatic ingredients makes it ideal for family gatherings or weeknight meals.
Is the chicken broth added all at once?
While the ingredients list mentions dividing it, the instructions specify pouring it in before bringing the mixture to a boil.
What size onion should I use?
One medium onion, finely chopped, is sufficient for this recipe.
What should I do if the liquid isn't fully absorbed?
Continue cooking on low, covered, until the rice is tender and the liquid has been completely taken up by the grains.