Tex-Mex Chicken & Rice
Submitted by BINK155
Spiced Tex-Mex chicken and rice with kidney beans, raisins, and green peas, made entirely in the microwave. A one-dish dinner in just 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minDinner from the microwave that actually tastes like you tried? Believe it.
Chili powder, cumin, garlic, and a surprising pinch of cinnamon bloom in hot oil before the rice goes in, soaking up all those warm, smoky spices.
Chicken broth and dark raisins cook down with the rice, then chunked chicken breast, kidney beans, and frozen peas get stirred in at the finish for a meal that’s hearty, colorful, and packed with protein.
No stovetop, no oven. Just the microwave and about 30 minutes of your time.
Kitchen Tips
- Blooming the spices in oil first is the key step. Don’t skip it, even in the microwave. That 30 to 60 seconds transforms raw powder into deep, toasty flavor.
- Cut the chicken into even half-inch pieces so everything cooks through at the same rate.
- Let the dish rest covered for 5 minutes after the final cook. The rice absorbs the last bit of liquid and fluffs up.
- Swap black beans for kidney beans if that’s what you have on hand. Both work well here.
Ingredients
Directions
In a 3-quart casserole, combine oil, chili powder, garlic powder, cumin, cinnamon and salt.
Microwave, uncovered, 30 to 60 seconds, or until all spices are fragrant.
Add rice; stir until coated.
Add broth, water and raisins; cover with lid or vented plastic wrap.
Microwave on high 8 minutes; then microwave on medium-low (30%) 12 to 14 minutes, or until rice is tender.
Stir in chicken, beans and peas.
Recover and microwave on high 5 to 7 minutes, or until chicken is no longer pink and the liquid is absorbed.
Serve immediately.
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