This is another recipe where I used the main component of a meal several ways, equaling quicker meals by cutting down on prep time. I cooked and shredded some chicken to use in these delicious baked chicken taquitos then also used the chicken to make this recipe. Since you are already going through the trouble of prepping the chicken for one meal you may as well make double and knock a couple meals out at once. The original instructions include cooking the chicken (which I included in the recipe below) however, this step can be cut out by simply using precooked/shredded chicken, then throwing it in at the end to warm the chicken through. If you really wanted to cut down some time you could probably just use a rotisserie chicken to achieve similar results.
I have made this dish twice, once following the instructions by starting it on the stove then placing it in the oven to finish, and the second time by simply cooking it on the stove the whole time (same cook time on a medium low temperature). Since I used precooked chicken I just threw in about 10 minutes before serving, so I was not concerned with using the oven to thoroughly cook the chicken. If you are going to start with raw chicken I would suggest following the instructions and cooking it in the oven, to ensure proper temperature of the chicken. I love this meal because it’s delicious, healthy, and after you get it started you can literally ignore it until it is done. Even better, this makes great leftovers since it reheats beautifully. I highly suggest mixing in a dollop of sour cream and a sprinkle of cheese after dishing this meal up, it makes it slightly creamy and cheesy and even more tasty. Enjoy 🙂
Tex-Mex Chicken and Brown Rice (Print Me)
If starting with raw chicken (alternately use 1 lb precooked & shredded chicken):
4 cloves garlic, minced
1 tsp chili powder
1/2 tsp hot sauce
1 pound boneless, skinless chicken breast
4 cloves garlic minced
1 tsp chili powder
1 tsp olive oil
1 onion, minced
1 red bell pepper, stemmed, seeded, and chopped
2 jalapenos, stemmed, seeded, and minced
2-3 cups frozen corn
1 cup long grain brown rice, rinsed and drained
1 1/4 cups low-sodium chicken broth
1 bunch green onions, chopped
1 Tbsp lime juice
1. Adjust an oven rack to the lower position and heat the oven to 300 degrees.
*If using precooked chicken see instructions at astric below
If using raw chicken:Combine 4 cloves garlic, 1 tsp of the chili powder, the hot sauce, a pinch salt, and a pinch pepper in a large bowl. Stir in chicken to coat and set aside.
2. Heat the oil in a large oven safe pan or dutch oven over medium high heat until shimmering. Add onion, bell pepper, jalapenos, and corn and cook until softened and lightly browned (8 to 10 minutes). Stir in the rice, 4 cloves of garlic, and 1 tsp chili powder and cook until fragrant (about 30 seconds). Stir in the broth and scraping up any browned bits.
3. Lay the chicken on top of the rice. Bring to a simmer, cover, and transfer to the oven. Cook until the rice is tender and the liquid is almost fully absorbed (50 to 60 minutes).
4. When ready, transfer the chicken to a plate. Recover the pot and let the rice sit and steam for 10 minutes. While the rice is steaming, shred the chicken into bite sized pieces. Stir the shredded chicken, green onions, and lime juice into the rice. Season with salt and pepper to taste and serve. I prefer mine with a dollop of sour cream and some shredded cheese mixed in.
*To prepare using precooked chicken follow step 2, then cover the rice and continue to let the rice and veggies simmer until the liquid is almost fully absorbed (50-60 minutes). When ready, stir in the precooked and shredded chicken and recover. Let the pan sit and steam for about 10 minutes to warm the chicken then you are ready to serve.
Adapted from: America’s Test Kitchen Healthy Family Cookbook