So I bravely plowed ahead and assembled a cast of ingredients: 2 corn on the cob, a can of black beans, a 28oz can of diced tomatoes, rice, green chilies, cumin, leftover chicken, salt, chicken broth, onion, garlic.
I got the rice started first by sauteeing the onions and garlic in a little Ooil till they were soft. I then added 2 cups of rice and cooked it, stirring frequently, until the rice began to brown a bit. Then I added the can of diced tomatoes, 2 cups of Chicken stock and 2 tbslp of green chilies, 1 tsp of cumin, dash of sea salt. I brought it to a boil then turned off the heat and let it cook.
I cut the corn off the cob,rinsed the black beans and diced up the leftover chicken. When the rice was almost done I started the corn in a pan with a bit of Ooil. I then added the chicken and a tsp of cumin and a dash of sea salt. I cooked it together for about 5 mins on medium heat until I added the black beans. I left it on just to heat the beans through.
To serve I put about 1/2 a cup of the rice mixture in a bowl and topped with about 1/2 of the chicken mixture. I sprinkled some cheddar cheese and a tsp of sour cream on top with a couple tablespoons of diced fresh tomatoes from my garden.
I cleaned my plate!!! This was so good and soon to be a new family favorite! Everyone ate it, including my picky 5 year old!
I made some corn tortillas to go with dinner. It was my first attempt and quite honestly it didn't go well. I think my problem was I didn't let it rest long enough. Making corn tortillas is super easy actually. You simply mix 2 cups of Masa Harina to 1.25 cups of warm water and a tsp of lime juice. Mix until its a play dough consistency. Let it sit for 20 mins. Roll into small ping pong sized balls and press in tortilla press lined with parchment paper (or use a rolling pin). Place on med-high heat flat grill or fry pan. Let them cook for a minute then flip for 30 sec then flip for another 30 sec. Keep warm in tea towel.
I really think it was timing that made my tortillas less than tasty! I will try again.
Anyhow I will put the recipe here with ingredients and amounts so it can easily be copied!
Mexican Chicken Rice Bowl
2 cups chopped chicken breast
2 tsp cumin
1 tsp salt
2 cobs of corn (corn removed) or 1.25 cups of corn kernels
1 can of Black Beans (rinsed and drained)
1 28 oz can of diced tomatoes
2 tblsp green chilis
2 cups chicken broth
1 small onion - diced
2-3 garlic cloves - diced
2 cups rice
2 tbsp Olive Oil
Sautee onions and garlic in olive oil in large pot until soft. Add rice and cook, stirring frequently until rice starts to brown. Add canned tomatoes, green chilies, 1 tsp cumin, 1/2 tsp sea salt, 2 cups chicken broth. Stir and cover to bring to boil then shut off to cook rice.
After rice has cooked for about 10 minutes heat up olive oil in pan. Add corn and cook, stirring often. Add chicken and 1 tsp cumin, 1/2 tsp sea salt. Cook for about 3 minutes and add black beans, and let cook until beans are warmed through.
Put rice in bowl, top with chicken topping, some fresh diced tomatoes, cheddar cheese and sour cream! You have a home run! So tasty you will want seconds!
