Photo: Salsa Marinated Chicken with Mexican Rice Recipe
Ingredients
- 4 large plum tomatoes
- 1 small yellow or red onion
- 2 to 3 cloves garlic, grated or made into a paste
- 1 Fresno chile pepper, thinly sliced
- 1 jalapeno chile pepper, finely chopped
- Generous handful of fresh cilantro leaves, chopped
- Salt
- About 1/3 cup EVOO
- 2 pounds skinless, boneless chicken breasts or thighs
- Freshly ground pepper
- 2 tablespoons butter
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 can black beans or vegetarian spicy refried beans
- 1/2 teaspoon ground cumin
- 1 lime
Directions
Using the large holes of a box grater, grate the tomatoes and the onion into a bowl. Add the garlic, chile peppers and cilantro and stir to combine. Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator. Place the remaining salsa in a large resealable plastic bag and add the EVOO. Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Double-bag the chicken in case the first bag leaks. Marinate in the refrigerator for 30 minutes and up to 2 hours.
Preheat a grill or a grill pan to medium-high heat.
Meanwhile, melt the butter in a medium pot over medium heat. Add the rice and cook, stirring, until golden brown, 3 to 4 minutes. Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.
If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.
Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill. Serve the chicken with the rice.
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By mdm9232
Milwaukee, WI
on November 14, 2012
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This recipe was delicious. The chicken was very juicy and flavorful - I marinated it for about an hour. Using some of the salsa in the rice while it cooked was a great idea - it changed a plain rice side to one that was packed with flavor!. I ended up chopping the vegetables rather than grating them and used one can of refried black beans with one can of whole black beans to get a more interesting texture. I will definitely make this again!
By gls5144_10439336
Andover, KS
on November 05, 2012
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So easy and so tasty! Will definitely make this again! We make homemade salsa quite often, so this is a natural recipe. Don't know why we didn't ever think of this ourselves. Thank you!
By macaroni28
on October 30, 2012
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Made the salsa from scratch (didn't have cilantro so added a bit of store bought salsa, had frozen fajita chicken, and tortillas and guac on hand, so planned to make fajitas. Rice was first to prep, and last to plate! (steamed the tortillas in teh microwave. Amazing. Rachael Ray, you are awesome. Thank you for such a simple recipe. You truly have worked hard to get where you are :
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