One-Pot Mexican Chicken and Rice Bake Recipe

One of my favorite recipes I found on Youtube is this one-pan Mexican chicken and rice bake from myfoodbook. The fusion of all the flavors in this recipe is just out of this world, and I love it! It’s cheesy with an extra kick of chili, all cooked in one pan and baked to perfection. One can say it’s a culinary delight for all the foodies out there. So if you’re looking for a fantastic recipe to impress your family with, this is definitely the dish to try!

Ingredients:

• 2 tbsp olive oil
• 6 chicken thigh fillets, thickly sliced
• 4 cloves of garlic, minced
• 1 red onion, finely diced
• 2 cups of long-grain white rice
• 2 tsp Mexican chili powder
• 1 jar of mild enchilada sauce
• 4 cups of salt-reduced chicken stock
• 1 jar of roast capsicum strips, drained
• 1 1/3 cups of Perfect Italiano perfect Mexican cheese
• 1/3 cup fresh coriander, chopped
• 2 spring onions, thinly sliced (for garnish)
• 1 fresh long green chili, thinly sliced
• 1 tbsp chopped pickled jalapeno slices (for garnish)
• line wedges (for garnish)
• sour cream (for garnish)

Directions:

Step 1

Preheat your oven to 400 degrees F. Next, heat 2 tbsp olive oil in a large pot and brown the chicken thighs. After this, add the diced red onion, minced garlic, and 2 cups of long-grain white rice. Mix well, then add 2 tsp Mexican chili powder, enchilada sauce, chicken stock, and roast capsicum strips. Stir all well together to combine, then bring everything to a boil. Once it boils, cover the pot and transfer it to the preheated oven. Bake for 20 minutes.

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Step 2

After baking, remove it from the oven and uncover it. Sprinkle half of the Perfect Italiano Mexican cheese, stir to combine, then add the rest on the top. Place it back in the oven uncovered and bake for another 15 minutes. After this, scatter the fresh coriander and spring onions on top and serve it with jalapenos, lime wedges, and sour cream.

One-Pot Mexican Chicken and Rice Bake Recipe