Tex-Mex Chicken and Rice
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 33 G., saturated fats 12 G., proteins 26 G., carbohydrates 51 G., fiber 6 G., cholesterol 78 mg, sodium 1264 mg, sugar 8 G.
Calories 570, total fat 33 G., saturated fats 12 G., proteins 26 G., carbohydrates 51 G., fiber 6 G., cholesterol 78 mg, sodium 1264 mg, sugar 8 G.
Leftover grilled chicken and cooked rice can be used to create a whole new, healthy, and filling dish, full of the distinctive flavors of Tex-Mex cuisine. It's cooked on the stovetop and finished in the oven using the grill setting, so you'll need a suitable skillet. First, sauté the vegetables (broccoli, bell peppers, garlic, and onions), then add the rice and shredded, spicy grilled chicken. Everything is warmed up in a mixture of sour cream and Mexican green salsa made from tomatillos, sprinkled with plenty of grated cheese, and then toasted in the oven until the cheese melts and develops a golden crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups, shredded grilled chicken, without skin
- 3 cups frozen cooked brown rice, reheat according to package directions
- 3/4 cup salsa verde
- 0.5 cup sour cream
- 2 tablespoons extra-virgin olive oil
- 1 package (340 g) small broccoli florets (about 4 cups)
- 1 large red bell pepper, diced
- 3 green onions, chopped (white parts separated from green parts)
- 3 cloves garlic, crushed
- 1 tsp ground cumin
- 1 and 1/4 cups shredded Mexican cheese mix
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Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- Combine salsa, sour cream, and 3/4 cup water in a bowl. Heat olive oil in a large ovenproof skillet over medium-high heat. Add broccoli, bell pepper, white parts of green onions, and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add cumin and stir for 30 seconds.
- Add the chicken, rice, salsa mixture, and 1 teaspoon salt. Bring to a boil, then reduce heat to medium and simmer until heated through and sauce-like, 1 to 3 minutes. Stir in half of the grated cheese; top with the remaining cheese.
- Grill in the oven until the cheese is melted, 2-4 minutes. Sprinkle with green onions and serve.
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