Name: One Skillet Mexican Chicken & Rice
Prep time: 240 min
Cook time: 42 min
Total time: 282 min
Yield: 4
Cuisine: International
Ingredients: Jacobs Farm Organic Padron Pepper; Minsley White Rice, Cooked, Organic; Fairway Chili Powder, Habanero; StarKist White Chicken, Premium, No Draining; Chiquilin Chiquilin Paprika Bittersweet; TuttoCalabria Dried Oregano Bunches; Ground Cumin Seed; Red Cross Plain Table Salt; Swanson · Chicken Broth (4 x 14.5 oz); Spicely Organics Garlic Powder, Organic; Muir Glen Crushed Fire Roasted Tomatoes; Spicely Organics Chili Powder, Organic; Christopher Ranch Organic Chopped Shallots; Essential Everyday Tomato Paste; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Key Lime; Organic Minced Garlic

If needed, trim your chicken thighs or halve your chicken breasts (so they mix in the rice better).

In a bowl, add all of the ingredients for the marinade and mix them up well.

In a ziploc bag, add the chicken and pour over the marinade. Shake it well and let them marinate for at least 4 hours. (Although the full workday is best!)

Once ready to cook, heat an oven-safe skillet and add a little oil.

Sear the chicken for 3 minutes per side and then remove.

Add a little oil and cook the shallot for a few minutes.

Then add the garlic and the uncooked rice.

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Stir in the tomato paste.
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Add the tomatoes and chicken broth.
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Season with salt and pepper as needed, stir, and bring to a simmer. Add back the chicken, cover, and bake at 350° for 30 minutes.

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Enjoy!
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One Skillet Mexican Chicken & Rice

Serves 4

240 mins prep

42 mins cook

285 mins total

What you need

How to make

One Skillet Mexican Chicken &amp; Rice