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Latin Chicken Rice Pot W.Salsa & Avocado Cream

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Ingredients

Adjust Servings:
1 tablespoon olive oil
2 tablespoons butter
1 lb boneless skinless chicken breast, cut into bite size pieces
2 cups white rice
3 cups chicken stock
1 teaspoon poultry seasoning
1 tablespoon sazon goya or 1 tablespoon fajita seasoning mix
1 cup tomato sauce
1 cup spanish olives with pimento, drained and chopped
2 tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white onion, chopped
3 drops hot sauce
1/4 cup chopped fresh flat-leaf parsley

Nutritional information

993
Calories
409 g
Calories From Fat
45.5 g
Total Fat
15.6 g
Saturated Fat
111.8 mg
Cholesterol
1274.3 mg
Sodium
105.3 g
Carbs
12.9 g
Dietary Fiber
9.4 g
Sugars
43.2 g
Protein
508g
Serving Size

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Latin Chicken Rice Pot W.Salsa & Avocado Cream

Features:
    Cuisine:

    I would highly recommend omitting the poultry seasoning - it just doesn't sit well with the latin flavors. Other than that, it was pretty good!

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Latin Chicken Rice Pot W salsa & Avocado Cream (Rachael Ray), Saw this on Rachael Ray’s 30 Minute Meals, and DH begged me to try it 😉 It did, however, take me about 50 minutes start-to-finish Next time, I will use brown rice Also, Rachael’s original recipe calls for 1/4 cup of golden raisins added with the tomato sauce; we dislike raisins so left those out The rice-chicken is really good on its own, but the salsa & the avocado cream *really* put this over the top! **You could prepare the salsa & cream a day ahead*, I would highly recommend omitting the poultry seasoning – it just doesn’t sit well with the latin flavors Other than that, it was pretty good!, Absolutely wonderful The chicken and rice are well seasoned, but its the salsa and avocado cream that put this over the top The salsa has a nice bite and almost meatiness from the dense olives The cream is just delicious and was great to dip the chicken into I made the salsa and cream the day before, and this made preparation much easier I can’t imagine making this in 30 minutes though! Silly Rachel Thanks NPG!


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    Steps

    1
    Done

    Preheat a Medium Pot Over Medium Heat, Add Olive Oil and Butter.

    2
    Done

    When Butter Melts Into Oil, Add Cut-Up Chicken. Season the Chicken With Salt and Pepper.

    3
    Done

    Stir and Lightly Brown the Chicken, Then Add the Rice and Cook Another 1 to 2 Minutes.

    4
    Done

    Add Chicken Stock, Poultry Seasoning, Sazon or Fajita Seasoning & Tomato Sauce. Bring the Stock to a Quick Boil, 2 or 3 Minutes.

    5
    Done

    When the Liquid Boils, Reduce Heat to Low and Cook 13 to 15 Minutes, Until Rice Is Tender but Still a Little Chewy in the Center.

    6
    Done

    to Prepare the Salsa, Combine All the Ingredients in a Small Bowl and Adjust the Salt and Hot Sauce, to Taste.

    7
    Done

    Next Prepare the Avocado and Garlic Sour Cream by Adding All Ingredients to a Food Processor and Processing Until Smooth. Adjust Seasoning, Then Transfer to a Small Bowl.

    8
    Done

    Stir 1/2 Cup of Prepared Salsa to the Chicken and Rice Mixture. Turn Off Heat and Let Stand 5 Minutes.

    9
    Done

    Serve the Prepared Latin Rice and Chicken in Shallow Bowls With Spoonfuls of Salsa and Avocado Cream to Garnish. Serve Any Remaining Salsa and Sour Cream With Plantains and Corn Chips For Dipping and Scooping.

    Avatar Of Elise Griffin

    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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