One-Pot Tex-Mex Chicken and Rice
Leave the dishes for some other night and whip up this One-Pot Tex-Mex Chicken and Rice. It's a delicious south-of-the-border flavor celebration!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at simpleseasonal.com.
Cooking tools:
- Cast iron skillet
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tsp olive oil, divided
- 1 1/4 C diced sweet onion
- 1 C diced red pepper (about 1 large pepper)
- 4 cloves minced garlic
- 1 Tbsp plus 1 tsp chili powder
- 2 tsp cumin
- 1 tsp coriander
- 1/4 tsp cayenne pepper (optional)
- 1 28 oz can fire-roasted crushed tomatoes
- 1 Tbsp honey
- 2 C water
- 1 C brown rice
- 1 C frozen sweet corn
- 1 C monterey jack cheese
- cilantro for garnish
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