Cinco de Mayo is almost here! Why not make a celebration of it by having a Mexican fiesta for dinner?
You can take the easy way out and just have a kid favorite- Tacos or kick it up by trying one of these great Cinco de Mayo recipes .
I have a favorite easy one skillet Mexican-style recipe that would be great for the busy person who doesn't have the time for a big Cinco de Mayo spread but still wants to enjoy a spicier meal in celebration.
Mexican Chicken and Rice
ingredients:
1 cup brown rice (uncooked)
1 cup chicken stock
1 jar salsa ( I like Chi Chi's original)
1/2 medium red onion - chopped
2 chicken breasts - boneless, cut into 2" pieces
1 teaspoon canola oil
4 ounces cheddar cheese or Mexican cheese blend, shredded
In a deep skillet (make sure it has a lid) brown the chicken in the oil. Right before the chicken is browned, add the red onion to soften it.
Add the rice, chicken stock, salsa and stir together. Add 3/4 cup water and stir. Bring to a boil, reduce the heat and cover. Allow to simmer, stirring occasionally until the rice is done. You may need to add additional liquid- choose either more chicken stock or water. When rice is cooked to your desired taste, turn off the heat and sprinkle the cheese on top. Lid the skillet and wait about 3 to 5 minutes and then serve. Delicious leftover for the next day's lunch.
You can take the easy way out and just have a kid favorite- Tacos or kick it up by trying one of these great Cinco de Mayo recipes .
I have a favorite easy one skillet Mexican-style recipe that would be great for the busy person who doesn't have the time for a big Cinco de Mayo spread but still wants to enjoy a spicier meal in celebration.
Mexican Chicken and Rice
ingredients:
1 cup brown rice (uncooked)
1 cup chicken stock
1 jar salsa ( I like Chi Chi's original)
1/2 medium red onion - chopped
2 chicken breasts - boneless, cut into 2" pieces
1 teaspoon canola oil
4 ounces cheddar cheese or Mexican cheese blend, shredded
In a deep skillet (make sure it has a lid) brown the chicken in the oil. Right before the chicken is browned, add the red onion to soften it.
Add the rice, chicken stock, salsa and stir together. Add 3/4 cup water and stir. Bring to a boil, reduce the heat and cover. Allow to simmer, stirring occasionally until the rice is done. You may need to add additional liquid- choose either more chicken stock or water. When rice is cooked to your desired taste, turn off the heat and sprinkle the cheese on top. Lid the skillet and wait about 3 to 5 minutes and then serve. Delicious leftover for the next day's lunch.
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