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Private Selection Roasted California Garlic Powder -- 2.37 oz


Private Selection Roasted California Garlic Powder
  • Our price: $5.13

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Private Selection Roasted California Garlic Powder -- 2.37 oz

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Private Selection Roasted California Garlic Powder Description

  • Kosher
  • Warm and Mellow

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Dehydrated garlic.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Spicy Mexican Rice with Chicken

Life feels more flavorful with this rice dish for lunch or dinner. Chicken is generously rubbed with six spices and popped in the oven to seal in the flavors. Then it’s chopped and mixed with seasoned rice, peppers, onions and peas for a one-bowl meal that comes together in under an hour. It’s spicy and satisfying without being heavy. If chicken isn’t your thing, omit it for a zesty vegetarian side. And don’t forget the cilantro – it brightens every bite! Mexican Rice Recipe with Peppers, Peas and Chicken in White Skillet on Marble Counter | Vitacost.com/blog

Spicy Mexican Rice with Chicken

  • 1 cup dry jasmine rice
  • 1 lb. chicken tenderloins
  • 1/2 cup frozen peas
  • 1 green bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 1 small yellow onion (chopped)
  • 1 cup chicken broth
  • 1 cup water
  • 1 Tbsp. olive oil
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. chipotle powder
  • 1-1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • Fresh cilantro for garnish
  1. Preheat oven to 375 degrees F.
  2. In small bowl, mix together all dry spices. Separate half into another bowl. Using one half, rub spices onto chicken.
  3. Bake chicken for 20-25 minutes until internal temperature is 165.
  4. In large pot, combine water, chicken broth and remaining half of dry spices. Bring to boil, then stir in rice and simmer on low for 20 minutes.
  5. In skillet with olive oil, cook peppers and onions until tender, then add peas and let simmer on low until rice and chicken are done.
  6. Chop chicken into cubes and stir into rice along with veggies.
  7. Garnish with cilantro if desired.

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