Ingredients
- null 1/2 cup tomatoes, canned, low sodium, diced, drained
- null 2 tbsp green chiles, canned, diced, drained
- null 1/2 cup onions, coarsely chopped
- null 2 tbsp garlic clove, peeled
- null 1/2 cup cilantro, chopped, packed
- null 1/2 tsp ground cumin
- null 1/4 tsp allspice
- null 1 1/2 tsp kosher salt
- null 1/2 tsp vegetable oil
- null 2 cups chicken stock, low sodium
- null 1 cup RiceSelect® Texmati White Rice
- null 1 1/2 lbs chicken thighs, boneless, skinless
- null Green olives, sliced (optional)
Instructions
- Using a small blender or immersion blender, combine the tomatoes, green chiles, onions, garlic, cilantro, cumin, allspice and salt. Process until smooth.
- In an ovenproof pan with a lid, heat the oil over medium-high heat. Add the chicken and brown on both sides. Remove chicken from pan.
- Add the purée to the pan and cook, stirring, until excess moisture is cooked out. Add the rice to the pan and stir to coat evenly. Add the stock and bring to a boil. Return the chicken to the pan along with any juices. Cover the pan and place in the oven.
- Cook in a 350°F convection oven for approximately 20 minutes or until the rice is tender and most of the liquid is absorbed.
- Remove the pan from the oven and let stand, covered, for 10 minutes. Garnish with olives, if using.