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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.
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Rice, Chicken
Interest: 
Everyday, Healthy

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3.92143
Average: 3.9 (14 votes)