Mexican Chicken With Mixed-up Rice and Beans |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my mother-in-law's recipe and one of my husband's favorite dishes. This can be topped with sour cream, guacamole, some extra salsa and served with warm tortillas. Ingredients:
6 boneless skinless chicken breasts or 6 boneless skinless chicken thighs |
2 tablespoons olive oil |
1 cup celery, diced |
1 cup onion, chopped |
1 cup green bell pepper, chopped |
1 whole jalapeno pepper, finely diced |
1 cup white wine |
1 chicken bouillon cube |
1 (15 ounce) can tomatoes, diced or squished |
6 ounces tomato paste |
1 (1 1/4 ounce) package taco seasoning mix |
3 cups hot cooked rice |
1 (15 ounce) can corn, drained |
1/2 cup black olives, sliced and drained |
1 (16 ounce) can black beans, drained and rinsed |
Directions:
1. In a large frying pan, heat olive oil and brown the chicken pieces on all sides.
2. Remove the chicken from the oil and set aside.
3. Saute the celery, onion and peppers in the remaining oil.
4. Return the chicken to the pan, add the wine, chicken bouillon cube, tomatoes and tomato paste.
5. Stir in the taco seasoning; cover and simmer for about 30 minutes, until the chicken is done.
6. Toss the corn, black olives and black beans with the hot rice.
7. Serve the chicken pieces and sauce on a bed of the rice mixture.
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