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Tex Mex Chicken Rice
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Tex Mex Chicken Rice

Tex Mex Chicken Rice

Serves 6-8

Ingredients

  • Neutral oil
  • ½ cup diced white onion
  • 3 jalapenos, seeded and diced
  • 3 red Fresno peppers, seeded and diced
  • 3 cloves garlic, minced
  • 1 cup white rice, uncooked
  • 1 tablespoon Sweet Hot Rub
  • 1 - 10 ounce can red enchilada sauce
  • 1 - 10 ounce can Rotel Diced Tomatoes and Green Chilies
  • 1 cup chicken broth
  • 3 cups cooked, shredded chicken
  • 1 - 15 ounce can Hormel Chicken Tamales in Chili Sauce, diced into 1/2 inch pieces
  • 8 ounces pepper-jack cheese, shredded
  • 2 handfuls tortilla chips, lightly crunched
  • Chopped cilantro for serving

Directions

  1. Heat a couple tablespoon of oil in a 12 inch pan (with a lid) over medium high, and add the onions and peppers, cook 2-3 minutes, then add the garlic and cook another couple minutes
  2. Add the rice and the rub - cook a couple minutes stirring well
  3. Stir in the enchi sauce, Rotel and chicken broth - mix well, bring to a boil, then turn down to low and cover - cook 15 minutes, but stir once or twice to keep rice from sticking
  4. Add the chicken, chopped tamales and 1/2 the cheese - mix well then cover again and continue to cook on low 5 minutes
  5. Remove the cover, sprinkle the tortilla chips, then the cheese and cover again - cook just until the cheese has melted ( about 3 minutes)
  6. Serve with cilantro

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