Mexican Chicken and Rice

 


Ingredients

  • 1
    package Old El Paso™ original taco seasoning mix
  • 6
    large chicken drumsticks
  • 1
    large Beefsteak tomato
  • 1
    small Vidalia onion
  • 3
    garlic cloves
  • 2
    cups long grain uncooked rice
  • 1
    can (7 ounces) Old El Paso™ chopped green chiles
  • 1/2
    cup frozen corn
  • 1/2
    cup frozen peas
  • 2
    cups of water
  • Cilantro, chopped (optional)
  • Lime, wedges (optional)
  • Salt to taste

Steps

1 Season chicken drumsticks with 1/2 packet of taco seasoning mix.

2 Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.

3 On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.

4 Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.

5 Add water and bring to a boil.

6 Place chicken on top of the rice.

7 Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.

8 Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.

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