This is a pretty simple dish to make. You just need a little bit of patience/time for it. If you are just interested in the rice portion, click here for my mom’s mexican rice.
2 chicken breasts (or if you prefer dark meat, 4 boneless/skinless chicken thighs)
1 Tbsp. salt
1/4 medium onion
1 garlic clove
2 Tbsp oil
1 c. long grain white rice
2 1/2 Tbsp Knorr caldo de tomate
1 tsp cumin powder
1 tsp garlic powder
1/4 tsp ground black pepper
1/4 c. tomato sauce
2 1/4 c. chicken broth (from the chicken above)
1. In a medium size pot, cover your chicken with water. Add in the salt, onion, and garlic clove. Boil until chicken is cooked.
2. Once the chicken is cooked, save 2 1/4 cups of the broth for the rice. You can also cut the chicken in the 1 inch cubes, but that’s optional.
3. In a bigger pot (I used my dutch oven), brown your rice in the oil.
4. While the rice is browning, combine the knorr de tomate, cumin powder, garlic powder, and pepper. Pour in the tomato sauce and stir to combine together.
5. Once the rice is brown enough, add in the tomato mixture. Coat the rice well and then add in the chicken broth. The broth should have enough salt in it that you won’t have to add any more salt to the tomato mixture.
6. Once you pour in the broth, place the chicken on top and cover with the lid. Cook on medium heat until the rice is done.
7. Once it’s done, serve in a bowl and enjoy!