Private Selection Roasted California Garlic Powder -- 2.37 oz
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
- Preheat oven to 375 degrees F.
- In small bowl, mix together all dry spices. Separate half into another bowl. Using one half, rub spices onto chicken.
- Bake chicken for 20-25 minutes until internal temperature is 165.
- 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.
- 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.
- Chop chicken into cubes and stir into rice along with veggies.
- Garnish with cilantro if desired.
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