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One-dish chicken and rice comes together easily for a great-tasting weeknight meal.
1 tablespoon oil
2 pounds bone-in chicken thighs, skin removed
1 can (14 1/2 ounces) chicken broth
1 can (8 ounces) tomato sauce
1 medium red bell pepper, chopped
1/2 cup long grain rice
1/2 cup frozen corn
1/2 cup frozen peas
2 tablespoons McCormick® Perfect Pinch® Mexican Seasoning
Heat oil in Dutch oven on medium-high heat. Add chicken; cook 6 minutes per side or until browned.
Stir in remaining ingredients until well blended. Bring to boil. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is cooked through and rice is tender. Remove from heat. Let stand 5 minutes before serving.
(Amount per serving)
A simple and delicious recipe. I did implement a few changes though. My local store did not have the "pinch perfect Mexican seasoning" so I used a packet of McCormick Fajita seasoning instead. I chopped an onion and sautéed with the meat before adding the other ingredients. I use plain brown rice and I did not use a "Dutch oven" since I do not own one. A plain old pot will do. This is a favorite with my family.
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Simple yet great. I ended up shredding up the chicken and mix it into the mix. Much easier to eat.