CHICKEN and RICE

Welcome back family!

Today my family was craving CHICKEN and RICE. 🍗 This one pot dish is easy and fast to prepare which makes it perfect for those busy days. Not washing so many dishes is also a plus! It came out finger lickin' good! 😋

I hope you like the recipe!

Portions: 6

Ingredients:

6 CHICKEN THIGHS bone-in

BADIA COMPLETE SEASONING

1 tbs OIL (Canola, Vegetable or Avocado)

1 ONION chopped

2 TOMATOES chopped

1 can (8 oz) TOMATOE SAUCE

1 cup CILANTRO

1 tsp MEXICAN OREGANO

KNORR CHICKENT BOUILLON to taste

2 cups RICE

2 to 3 cups WATER

1 cup PEAS & CARROTS chopped

Instructions:

1-Season the CHICKEN THIGHS with BADIA SEASONING as needed.

2-Add 1 tbs of OIL to a pot over medium heat. Once hot add the chicken thighs. Cook for approximately 10 minutes on each side. Cover the pot and cook another 10 minutes. Remove from the pot and set aside. The chicken will finish cooking later with the rice.

3-Carefully remove some of the chicken grease from the pot making sure to leave about one tablespoon.

4-Over medium heat sauté the ONION, TOMATOES, TOMATOE SAUCE, CILANTRO, OREGANO and KNORR CHICKEN BOUILON as needed. Keep stirring for approximately 3 minutes then add the RICE. Continue stirring so the rice is fully coated with the sauce.

5-Lower the heat to medium low. Add the WATER. Keep stirring. Cover the pot. Allow the rice to cook for approximately 10 minutes.

6-Return the chicken to the pot. Place on top of the rice. Sprinkle the PEAS and CARROTS over the chicken.

7-Cover the pot. Lower the heat to low and cook until the rice and chicken are fully cooked, approximately 30 to 40 more minutes.

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