Mexican Rice Dish with Chicken
50 min
561 kcal

Mexican Rice Dish with Chicken

Tomatoey Mexican-style rice dish with chicken, peppers and carrots and served with sour cream.

Utensils: Cutting board, Knife, Pan

Allergens: Celery, Lactose, Milk products

Ingredients

Portions

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So great that I can cook homemade meals for my family instead of ready-made food. And with kids around, I don’t have to spend time on menu planning and shopping.
– Jaanika

Preparation

Cut the peeled **onion **and **carrot**, **chicken** and **bell pepper** into smaller cubes.
Cut the peeled onion and carrot, chicken and bell pepper into smaller cubes.
Heat **oil **in a pan and fry the **chicken **for about **3 minutes**.
Heat oil in a pan and fry the chicken for about 3 minutes.
Add **bell peppers, onions** and **carrots** to the pan and fry for **2 minutes**. Then add the **tomato paste** and fry for a **few more minutes**.
Add bell peppers, onions and carrots to the pan and fry for 2 minutes. Then add the tomato paste and fry for a few more minutes.
Add the **chicken broth, rice** and enough **water **to cover everything in the pan. Cook over low heat for **30-35 minutes** until the **rice **has softened. Add more water if necessary.
Add the chicken broth, rice and enough water to cover everything in the pan. Cook over low heat for 30-35 minutes until the rice has softened. Add more water if necessary.
Add **dried oregano, cumin** and **chili flakes** (spicy!). When the **rice **is ready and the water has been absorbed, check the seasoning and add **salt **and **pepper **if necessary.
Add dried oregano, cumin and chili flakes (spicy!). When the rice is ready and the water has been absorbed, check the seasoning and add salt and pepper if necessary.
Divide the **rice dish** between plates and serve with **sour cream**.

Enjoy!
Divide the rice dish between plates and serve with sour cream. Enjoy!

Bon appetit!

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