One Pot Mexican Chicken and Rice

This is a recipe I created for my assignment with the Allrecipes Allstar Program. This month one of our sponsors is Herdez. This sponsor generously sent all the Allstars this delicious package of their cooking sauces! Also included in the box was a microwave tortilla warmer! I can't wait to use that convenient kitchen gadget!

Check out this video on how the warmer works...

 

For this assignment we were asked to create a recipe using Herdez's new cooking sauces. I love Mexican food so this was such an easy task for me! I knew I wanted to make a hearty, stick to your ribs kind of meal! I think I achieved that in this 'one pot' recipe! My family loved my creation and I loved how easy it was to make! The chicken and rice cook together is the same pot! No need to pre-cook the rice! Less pots and pans to wash always makes me happy! I love to cook but I hate to do dishes! I'll be making a few more recipes using Herdez cooking sauces! The flavors are so fresh and bold, but not overly spicy!

 

One Pot Mexican Chicken and Rice

        3 boneless skinless chicken breasts, thinly sliced into bite sized pieces

                   1 1/2 cups uncooked long grain white rice

                   2 large cloves garlic, minced

                   1 medium sized onion, chopped

                   2 Tbls. olive oil

                   1 Tbls. butter

                   1 tsp. kosher salt

                   1/4 tsp. black pepper

                   2 tsp. chili powder

                   2 tsp. ground cumin

                   12 oz. jar Herdez® Tomatillo Verde Cooking Sauce

                   14.5 oz. can low sodium chicken broth

                   2 cups shredded cheddar cheese

                   1/2 cup sour cream

                   1/4 cup fresh chopped parsley or cilantro

 

Directions

In a small bowl mix together salt, pepper, chili powder and cumin. Sprinkle this mixture over the sliced chicken breasts and toss to coat.
In a very large skillet, melt butter with olive oil over medium heat. Add seasoned chicken pieces along with minced garlic and chopped onion. Saute while stirring until chicken is fairly browned and onions are tender, about 5-10 minutes. Then reduce heat to medium/low.
Add the uncooked rice to the chicken mixture and stir well. Cook for about 1-2 minutes. Then add the Herdez cooking sauce and the chicken broth. Stir well again and bring to a simmer. Then reduce heat to low, cover skillet and let simmer for 20 minutes.
                   Then uncover and sprinkle with shredded cheddar cheese. Top with sour cream and parsley or cilantro before serving.
Serve warm.   Serves 4