I first had this dish last year when I went to my mom’s house for the Thanksgiving holiday. My kids and I arrived a couple days early. Along with my sister and her two kids, my lovely mom and her wonderful husband, Servando. Total=10 people! That’s 10 people ya’ll, in one house, for three days!
Needless to say, we had to eat more than just Thanksgiving dinner while we were there, although we did cook enough Thanksgiving dinner to EAT ON for 3 days:) When we arrived at my mom’s and walked into her house there was THE MOST amazing smell coming from her kitchen. Of course me being me, off to the kitchen I went. If you ever decide to give this recipe a try you will understand what I mean when I tell you I totally thought Servando was pulling my leg when he told me he was cooking chicken and rice. It didn’t smell like any chicken and rice I’d ever eaten. Well believe me when I tell you it wasn’t! It’s so much more.
After eating this dish it will make you not want to eat the traditional southern chicken and rice recipe ever again. Not joking here! And with me being raised and presently living in the south I have had my fair share of different chicken and rice recipes. Or as some people call it, chicken pilau, or as we SAY it, chicken (PER-lo).
Well anyway, no matter how you say or spell it, it still doesn’t compare to this Mexican Chicken and Rice recipe. Or should I say Mexican Chicken Pilau, or maybe Mexican Chicken Per-lo? Or how about pollo y arroz? Is that the correct way to say it in Spanish?
There is one difference between his recipe and mine. He uses fresh cut up tomatoes and tomato sauce where I use Thick and Chunky Salsa. Sorry Servando! I didn’t have any tomatoes and seeing that salsa has tomatoes, garlic and onion in it I didn’t think it would hurt to use what I had. It didn’t. It was still amazing!
Anyway, here’s the recipe to the most delicious mexican chicken and rice recipe you’ll ever need!
Ingredients
- 2 tbsp cooking oil
- 2 cups rice
- 2 garlic cloves, minced
- 2 green onion stalks, chopped
- 4 chicken breasts, cooked and diced into bite sized pieces
- 6 cups chicken broth
- ¼ tsp cumin
- 1 cup Thick and Chunky Salsa
Instructions
- Put oil and rice in a large pot.
- Cook on medium high heat until light brown, stirring occasionally.
- Add garlic and onion.
- Cook for an additional 2 minutes, stirring continuously.
- Add chicken breasts, broth, cumin and salsa.
- Bring to a boil and then reduce heat to simmer, cover.
- Cook until rice is tender.
Notes
Cook time is for brown rice. If you use white rice the cook time will be less.
This post may be linked up at Weekend Potluck, Teach Me Tuesday and these other awesome linky parties!
Oh my word….I love chicken and rice….Mexican Chicken and Rice sounds divine! I must try this…I love the idea of using Salsa….bonus points for time saver!
Thanks Kim! If you try it let me know how you and your family liked it:) I love it when my visitors enjoy the recipes!
Thank you for the nice recipe.
Your welcome Liz! Thanks for stopping by:)
Funny, Kenny just came across a recipe for chix and yellow rice and gave me the business as I have not made it in a long time, guess my gig is really up now as I will have to break down and make it. Your version is a lot simpler than the one he found and I really like the salsa added to the mix. Oh, and you gotta love that cumin, we use it in a lot of dishes, including my favorite, Kenny’s Sunday morning Western omelet! Thanks Adrian, love the salsa twist!
Adrian, this looks delicious, and it’s definitely going on the menu! We always have salsa on hand, so I’ll probably try your version. Thanks for sharing at Snickerdoodle!
Thanks Dee! It is very delicious:)
I am coming from the Snickerdoodle Sunday Linky party! This looks delicious! Thanks so much for sharing!