with Seasoned Rice
Easy-smothered Mexican chicken is a symphony of flavours for the whole family! Juicy chicken breast can tossed in Mexican Seasoning and topped with a savoury tomato and pepper sauce. All topped with cheese and served over a perfectly fluffy bed of rice! Ingredients: Chicken thighs • Sweet bell pepper • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Thaw-friendly corn (corn, modified vinegar) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
Allergens
Utensils
Tags
Chicken Thighs
280 g
Mexican Seasoning
2 tbsp
Corn Kernels
113 g
Sweet Bell Pepper
1 unit(s)
Tomato Salsa
0.5 cup
Basmati Rice
0.75 cup
Chicken Broth Concentrate
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min.
- Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch pieces.
- Pat chicken dry with paper towels. Season with Mexican Seasoning and salt.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 2-3 min per side, until golden.
- Transfer chicken to 8x8-inch (9x13-inch) baking dish. Set aside.
- Reheat the same large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil and peppers and corn. Cook for 4-5 min, stirring often, until tender.
- Add salsa and 2 tbsp (4 tbsp) water. Stir to combine.
- Pour the salsa-veggie mixture over the chicken. Sprinkle with cheese.
- Bake chicken in the middle of the oven until cooked through, 8-10 min.**
- Fluff the rice with a fork.
- Divide rice between plates then top with chicken-salsa mixture.
If you've opted for chicken thighs, prep and cook chicken thighs in the same way you would prep and cook chicken breasts.
830
kcal
Calories
32
g
Fat
10
g
Saturated Fat
90
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
45
g
Protein
160
mg
Cholesterol
1570
mg
Sodium
0.4
g
Trans Fat
1150
mg
Potassium
300
mg
Calcium
5
mg
Iron
