One of the things my Grandma used to cook when I was growing up was chicken and rice. This was made with white rice and had lots of black pepper and salt added. If you grew up in the south then you should know that black pepper is a big part of most meals. It’s just the way you do it.
After I got married my wife introduced me to making chicken and rice with yellow rice instead of white like I was used too. Her favorite is the yellow rice with te saffron seasoning. This was a foreign concept to this southern boy but I quickly learned to really enjoy it and started making it and adding my own little southern flair to it.
The other day I decided I wanted to make a pot of chicken and rice but I was also missing some of those south Texas flavors that I haven’t had since moving to Charlotte. So I started plotting and planning and came up with a nice combination of good old fashioned chicken and rice with a Tex-Mex twist to it. Check out below to see how I did it.
What you need before starting: sharp knife and cutting board, medium-sized pot, cast iron skillet or non stick pan, long-handled spoon, olive oil.
two boneless skinless chicken breasts
one sweet onion (small diced)
1 can rotel
1 pack yellow Spanish rice (8oz)
1 link of Mexican chorizo (sausage)
2 cloves garlic (small chopped)
1 teaspoon kosher salt
2 teaspoons black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
Dice the onion and garlic. Open the rotel and drain the water from the can.
Cooking. Start by filling the pot half way with water. Bring to a boil and add the chicken. Boil the chicken until done (about 20 minutes). When the chicken is done, set it aside to cool.
Now in the same pot, using the water (stock) that the chicken was cooked in, follow the directions on the package and cook the rice.
While that is cooking heat the cast iron skillet or non stick pan to medium high heat and add a little olive oil. Add the chorizo and cook until it gets browned and crumbly. Now add the onion and garlic and cook until the onion starts to change colors. Set that to the side.
When the chicken is cool enough to touch, start shredding it into small pieces. Once that is done and the rice has finished cooking, add the seasonings, onion, garlic, chorizo and chicken to the pot of rice and stir together. Let sit on low heat with the lid on for a few minutes to heat everything back up (make sure to stir it)
Now you are ready to serve. This is a quick easy way to make a hearty classic with a little Tex-Mex twist to it. I hope you enjoy.
Thanks for stopping by.