Tex-Mex Chicken and Rice
This quick and incredibly simple chicken and rice recipe is full of satisfying Tex-Mex flavors. Juicy, boneless chicken breasts, perfectly seasoned with the Southern flavors and cooked alongside an array of healthy and delicious veggies - a low-effort meal and a guaranteed crowd-pleaser.
Ingredients
Cooking Instructions
step 1
In a large skillet over medium-high heat, add Olive Oil (2 Tbsp) and Unsalted Butter (2 Tbsp) and cook the Boneless, Skinless Chicken Breasts (2 lb). Add the Old El Paso™ Taco Seasoning Mix (2 Tbsp) and Dried Oregano (1 tsp) over the chicken and cook for 5 minutes until browned and the seasonings are fragrant.
step 2
Stir in Onion (1), Green Bell Peppers (2), and Tomato Paste (1 Tbsp) and cook for 3-4 minutes until the tomato paste has deepened in color.
step 3
Add the Garlic (4 cloves) and cook for another 30 seconds until fragrant.
step 4
Add the Diced Tomatoes (1 can), Corn (1 can), Cayenne Pepper (1 tsp), Low-Sodium Chicken Broth (2 1/2 cups), and Long Grain White Rice (1 cup). Stir everything together and bring it to a boil.
step 5
Reduce the heat to low and cover with a lid. Simmer for 20-25 minutes stirring often, making sure nothing burns. The rice is done when all the liquid has been absorbed and the rice is cooked through. Remove from heat.
step 6
Add 1 cup of the Shredded Cheddar Cheese (1 1/2 cups) and gently stir.
step 7
Top with the remaining ½ cup of shredded cheese, cover, and let it sit for about 3 minutes or until the cheese melts.
step 8
Garnish with Fresh Cilantro (2 Tbsp) and serve with Lime Wedges (1).
