and Southwest-Inspired Tomato Rice
Ingredients: Chicken thighs • Green pepper • Parboiled rice • Thaw-friendly corn (corn, modified vinegar) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Chicken Thighs
270 g
Southwest Spice Blend
6 g
BBQ Sauce
4 tbsp
Parboiled Rice
0.75 cup
Chicken Stock Powder
7.5 g
Green Onion
1 unit(s)
Green Bell Pepper
1 unit(s)
Corn Kernels
113 g
Tomato Sauce Base
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Butter
2 tbsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Heat a large pot over medium-high.
- While the pot heats, thinly slice green onion, keeping white and green parts separate.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
- Add green onion whites, stock powder, rice, tomato sauce base and half the Southwest Spice Blend. Cook for 1 min, stirring often, until mixture is fragrant and rice is coated.
- Increase heat to high, then add 1 1/4 cups (2 1/2 cups) water. Bring to a boil, scraping up any brown bits on the bottom of the pot.
- Once boiling, reduce heat to low. Cover and cook for 16-18 min, until rice is tender and liquid is absorbed.
- While rice comes to a boil, heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend.
- When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 servings, using 1 tbsp oil per batch.) Pan-fry for 1-2 min per side, until golden.
- Carefully wipe the pan clean.
- Transfer chicken to a parchment-lined baking sheet, then brush with half the BBQ sauce.
- Roast in the top of the oven for 8-10 min, until chicken is cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Pat corn dry with paper towels.
- While chicken is in the oven, reheat the same pan (from step 2) over medium-high.
- Add 1/2 tbsp (1 tbsp) butter, then peppers and corn. Cook for 2-3 min, stirring occasionally, until veggies soften slightly. Season with salt and pepper.
- When rice is almost done, stir veggies into the pot until just combined. Cover and continue cooking for 3-4 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- When rice and chicken are done, add remaining BBQ sauce, 1/2 tbsp (1 tbsp) butter and 2 tbsp (4 tbsp) water to the same pan. Heat over medium-low.
- Cook for 1 min, stirring often, until sauce is simmering and thickens slightly.
- Thinly slice chicken.
- Fluff rice with a fork.
- Divide rice between bowls. Top with chicken.
- Drizzle BBQ sauce mixture over bowls, then sprinkle remaining green onions over top.
790
kcal
Calories
27
g
Fat
10
g
Saturated Fat
99
g
Carbohydrate
21
g
Sugar
6
g
Dietary Fiber
39
g
Protein
165
mg
Cholesterol
1150
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
4
mg
Iron
and Southwest-Inspired Tomato Rice
and Southwest-Inspired Tomato Rice
and Southwest-Inspired Tomato Rice
and Southwest-Inspired Tomato Rice
