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Have Chicken Tenders? Make a 20 Minute Latin-Style Chicken and Rice Dinner

This is a recipe to haul out when you're tired, don't want to cook, and have chicken tenders and leftover rice on hand. The chicken tenders cook in minutes, and the remainder of the dinner comes together quickly, too. The dish has plenty of vegetables with onions, bell peppers, and tomatoes. The recipe includes a few spices you probably have on hand and is quite mild. You can increase the heat level by adding jalapenos if you'd like. Don't have any cooked rice? You can cook a pot of rice in 15 minutes and add it to the dish. You'll still have a quick and easy meal. All you'll need is a salad for an accompaniment. Good, quick, and easy! Enjoy!


Have Chicken Tenders? Make a 20 Minute Latin-Style Chicken and Rice Dinner

Latin-Style Chicken Tenders and Rice -- Serves 4


1 tablespoon of oil

3/4 cup of chopped onion (1 medium onion)

3/4 cup of chopped red bell pepper (1 medium pepper)

1 teaspoon of dried oregano

1 teaspoon of mild chili powder

1 teaspoon of ground cumin

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/2 teaspoon of garlic powder

1 pound (or so) of chicken tenders, patted dry

14-16-ounce can of diced tomatoes

2 cups of cooked rice

1 cup of shredded cheddar or Monterey-Jack cheese

Cilantro (optional)


Heat the oil in a large skillet or chef's pan over medium-high heat. Add the onion and bell pepper and saute them for 5-8 minutes or until they soften slightly. Sprinkle on half the seasonings--the oregano, chili powder, cumin, salt, pepper, and garlic powder--and mix them into the onions and peppers. Push the veggies to the side and add the chicken tenders to the pan, sprinkling the tenders with the remaining seasonings. Let the chicken cook for about 5 minutes or until slightly browned on one side. Flip the tenders over and let the tenders cook another couple of minutes. Add the tomatoes and rice to the pan and mix them into the chicken and vegetables. Cover the pan, reduce the heat to medium-low, and let the mixture cook a few minutes or until the rice is hot and the dish is bubbly. Sprinkle on the cheese, turn off the heat and cover the pan until the cheese melts. Sprinkle on the cilantro, if you're using it, and serve the chicken with the rice and vegetables.


Have Chicken Tenders?  Make a 20 Minute Latin-Style Chicken and Rice Dinner
Have Chicken Tenders? Make a 20 Minute Latin-Style Chicken and Rice Dinner

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