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Grilled Chicken

Grilled Chicken recipe image
This vibrant Mexican-style rice is the perfect companion to grilled chicken, fajitas, or any hearty main dish. Featuring long-grain rice toasted to a golden perfection, it&# 226;ÂÂs infused with warm cumin, aromatic garlic, and sweet onions. The addition of canned tomatoes and chicken bouillon creates a deeply savory, slightly smoky flavor profile that rivals restaurant-quality sides. The texture is light and fluffy, with each grain distinct and separate. ItâÂÂs an essential component of a traditional Tex-Mex meal, offering a comforting, home-cooked taste that pairs beautifully with spicy proteins. Simple to prepare with pantry staples, this dish adds color and substance to weeknight dinners.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 206.9
Dietary: Gluten-free
Description
This vibrant Mexican-style rice is the perfect companion to grilled chicken, fajitas, or any hearty main dish. Featuring long-grain rice toasted to a golden perfection, it&# 226;ÂÂs infused with warm cumin, aromatic garlic, and sweet onions. The addition of canned tomatoes and chicken bouillon creates a deeply savory, slightly smoky flavor profile that rivals restaurant-quality sides. The texture is light and fluffy, with each grain distinct and separate. ItâÂÂs an essential component of a traditional Tex-Mex meal, offering a comforting, home-cooked taste that pairs beautifully with spicy proteins. Simple to prepare with pantry staples, this dish adds color and substance to weeknight dinners.
Ingredients
  • 1 tablespoon Oil
  • 1 1/2 cups Long grain rice
  • 3 1/2 cups Water
  • 1 tablespoon Cumin seed
  • 6 cloves Garlic -- chopped
  • 1/2 medium Onion -- chopped
  • 1 can Tomatoes
  • 4 teaspoons Wyler's Granulated Chicken Bouillon
Directions
  1. 1
    Drain the canned tomatoes, reserving the liquid, and chop the tomatoes into small pieces.
  2. 2
    Measure the reserved tomato liquid and add enough water to equal 3 1/2 cups of total liquid.
  3. 3
    Stir the chicken bouillon into the liquid mixture until fully dissolved.
  4. 4
    Heat the oil in a large frying pan over medium heat.
  5. 5
    Add the long grain rice and sauté, stirring frequently, until the rice puffs up and turns a light golden color.
  6. 6
    Add the cumin seeds, chopped garlic, and chopped onion to the pan.
  7. 7
    Fry the mixture for about 1 minute, stirring constantly, until fragrant.
  8. 8
    Add the chopped tomatoes and continue frying, stirring constantly, until any remaining tomato liquid has evaporated.
  9. 9
    Pour in the bouillon liquid mixture and stir once to combine evenly with the rice.
  10. 10
    Stop stirring immediately after mixing.
  11. 11
    Bring to a simmer, then reduce heat to low.
  12. 12
    Cook uncovered until the liquid level drops just below the surface of the rice and small holes begin to form, about 10 to 15 minutes.
  13. 13
    Cover the pan tightly and continue cooking on very low heat until all liquid is absorbed, about 15 minutes.
  14. 14
    Remove from heat and let stand for 5 minutes before fluffing with a fork.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 206.9kcal
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 0.9g5%
Cholesterol 4.5mg2%
Sodium 11.9mg1%
Total Carbohydrate 33.6g12%
Dietary Fiber 2.5g10%
Sugars 3.4g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Substitutions: You can use vegetable bouillon instead of chicken for a vegetarian version. Diced fresh tomatoes can replace canned, though you may need to adjust the water content.

Tips: Toasting the rice before adding liquid is key to achieving fluffy, non-sticky grains. Do not stir the rice once the liquid is added, as this releases starch and makes the rice gummy.

Keywords: mexican rice, long grain rice, cumin, garlic, onion, tomatoes, chicken bouillon, tex-mex, side dish, fluffy rice, grilled chicken, fajita rice, sauteed rice, simmered rice, pantry staples, weeknight dinner, aromatic, golden rice
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-4/