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One-Pot Chicken and Rice

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Ingredients

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  • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1 teaspoon coarse sea salt
  • 2 lb boneless skinless chicken thighs
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups uncooked jasmine rice
  • 2 cloves garlic, finely chopped
  • 1 can (8 oz) tomato sauce
  • 3 cups water or Progresso™ reduced-sodium chicken broth (from 32-oz carton)

Instructions

  1. In small bowl, stir together 2 tablespoons Old El Paso™ taco seasoning mix and 1 teaspoon coarse sea salt. Rub mixture all over 2 lb boneless skinless chicken thighs.
  2. In at least 3-quart nonstick saut? pan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add chicken; cook 4 minutes on each side. Transfer chicken to plate; set aside.
  3. Add 1 1/2 cups uncooked jasmine rice and 2 cloves garlic, finely chopped, to pan; cook and stir 2 to 3 minutes or until browned.
  4. Add 1 can (8 oz) tomato sauce; stir well. Add 3 cups water or Progresso™ reduced-sodium chicken broth; stir well to separate rice.
  5. Return chicken to pan. Heat to boiling. Reduce heat to low; cover and cook 20 minutes. Let stand 5 minutes before serving.

Find it online: https://legenrecipes.com/recipe/one-pot-chicken-rice/