Mexican Chicken and Rice

Name: Mexican Chicken and Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon oil; 2 pounds bone-in chicken thighs, skin removed; 2 cups chicken stock; 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; 1 teaspoon McCormick® Chipotle Chili Pepper; 1 teaspoon McCormick® Ground Cumin; 1 teaspoon McCormick® Ground Oregano; 3/4 teaspoon salt

By: McCormick Kitchens

Made With:

Mix up the weeknight roundup with one-pan chicken and rice. McCormick® Chipotle Chili Powder, Cumin and Oregano bring Southwestern flavor to this hearty dish that comes together in less than an hour.

Recipe Info

Prep Time:

10m
Cook Time:

40m
Ingredients:

12
Servings:

6
User Rating:

Ingredients

1 tablespoon oil
2 pounds bone-in chicken thighs, skin removed
2 cups chicken stock
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
1 teaspoon McCormick® Chipotle Chili Pepper
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® Ground Oregano
3/4 teaspoon salt

Nutrition Information

(per serving)

Calories 194
Carbohydrates 18 g
Cholesterol 71 mg
Fiber 2 g
Protein 17 g
Saturated Fat 2 g
Sodium 560 mg
Sugar 3 g
Total Fat 6 g

Key products

McCormick® Chipotle Chili Pepper, 0.9 oz

$6.49

Unit price: per

McCormick® Ground Cumin, 1.5 oz

$5.49

Unit price: per

McCormick® Ground Oregano, 0.75 oz

$4.99

Unit price: per

Instructions

Heat oil in a Dutch oven on medium-high heat. Add chicken; cook for 6 minutes per side or until browned.
Stir in remaining ingredients until well blended. Bring to a boil. Reduce heat to medium-low; cover and simmer for 25 minutes or until chicken is cooked through and rice is tender. Remove from heat. Let stand for 5 minutes before serving.