Mexican Chicken With Rice Recipe
Mexican Chicken With Rice is a very filling. The peas and oregano gives the Mexican Chicken With Rice a prefect taste.
Ingredients
2 1/2 to 3 pound broiler fryer chicken, cut up
3/4 teaspoon salt
1/4 to 1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cups hot water
1 1/2 teaspoons instant chicken bouillon
1/2 cup uncooked instant rice
1 medium onion, chopped
1 teaspoon garlic salt
1/2 teaspoons snipped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/8 teaspoon ground turmeric
1 bay leaf
1 package frozen green peas, thawed and drained
Directions
Arrange chicken with thickest parts to outside edge in 3 quart microwavable casserole.
Sprinkle with salt, paprika and pepper.
Cover tightly and microwave on high 14 minutes.
Remove chicken and drain fat from casserole.
Mix hot water, instant bouillon (dry), instant rice, onion, garlic salt, oregano, turmeric, bay leaf and peas in casserole; top with chicken.
Cover tightly and microwave on high until rice is tender and meat is no longer pink, 10 to 14 minutes.
Let stand covered 5 minutes.
Remove bay leaf.
Garnish with pimiento strips and pitted ripe olives, if desired.
Sprinkle with salt, paprika and pepper.
Cover tightly and microwave on high 14 minutes.
Remove chicken and drain fat from casserole.
Mix hot water, instant bouillon (dry), instant rice, onion, garlic salt, oregano, turmeric, bay leaf and peas in casserole; top with chicken.
Cover tightly and microwave on high until rice is tender and meat is no longer pink, 10 to 14 minutes.
Let stand covered 5 minutes.
Remove bay leaf.
Garnish with pimiento strips and pitted ripe olives, if desired.
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