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Mexican Chicken With Rice

Microwaverina's picture
Mexican Chicken With Rice is a very filling. The peas and oregano gives the Mexican Chicken With Rice a prefect taste.
  Broiler fryer chicken 3 Pound, cut up
  Salt 3⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon 1 1⁄2 Teaspoon
  Uncooked instant rice 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Garlic salt 1 Teaspoon
  Snipped oregano/0.5 teaspoon dried oregano leaves 1⁄2 Teaspoon (Fresh)
  Ground turmeric 1⁄8 Teaspoon
  Bay leaf 1
  Frozen green peas package 10 Ounce, thawed and drained (1 Package)

Arrange chicken with thickest parts to outside edge in 3 quart microwavable casserole.
Sprinkle with salt, paprika and pepper.
Cover tightly and microwave on high 14 minutes.
Remove chicken and drain fat from casserole.
Mix hot water, instant bouillon (dry), instant rice, onion, garlic salt, oregano, turmeric, bay leaf and peas in casserole; top with chicken.
Cover tightly and microwave on high until rice is tender and meat is no longer pink, 10 to 14 minutes.
Let stand covered 5 minutes.
Remove bay leaf.
Garnish with pimiento strips and pitted ripe olives, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Chicken
Everyday, Healthy

Rate It

Your rating: None
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3597 Calories from Fat 1864

% Daily Value*

Total Fat 207 g318.2%

Saturated Fat 59 g295.1%

Trans Fat 0 g

Cholesterol 1020.5 mg340.2%

Sodium 4304.2 mg179.3%

Total Carbohydrates 140 g46.8%

Dietary Fiber 19.8 g79.1%

Sugars 25.3 g

Protein 279 g558.3%

Vitamin A 183.3% Vitamin C 151.1%

Calcium 32.1% Iron 113.5%

*Based on a 2000 Calorie diet

Mexican Chicken With Rice Recipe