Chipotle Chicken and Rice (my version of Arroz con Pollo)

Name: Chipotle Chicken and Rice (my version of Arroz con Pollo)
Yield: 6
Cuisine: Mexican
Ingredients: 1 ½ lb Chicken (1 1/2 lbs chipotle chicken (I used 4 boneless skinless thighs, grilled or broiled and chopped bite size, about 3 cups chicken)); 2 cup Rice (2 cups rice); 4 cup Chicken Broth (4 cups broth); 1 tbsp Unsalted Butter (1 tablespoon butter); ½ piece Yellow Onion (1/2 large onion (about 1 cup diced)); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 1 piece Chipotle Pepper (1 chipotle pepper in adobo sauce (minced fine)); 28 oz Tomato (28 ounces diced tomatoes); 1 ½ tbsp Mexican Spice Mix (1 1/2 tablespoons Mexican spice mix (taco seasoning can be substituted)); 0 pieces Sour Cream (Optional: Sour cream and/or chopped cilantro for topping) — optional

Chipotle Chicken and Rice (my version of Arroz con Pollo) - Rice Dish (Mexican)

Mexican

Servings6

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Egg Free

Steps

1In a large skillet, combine the rice and the chicken broth and bring to a boil. Reduce heat to a low simmer and cover with lid. Simmer for 18-20 minutes, just until done. Transfer to a separate dish and cover to keep warm.
2In the hot skillet, melt the butter over medium high heat. Add the onion and salt and saute until tender and slightly browned, about 5-7 minutes. Add the chipotle pepper and saute for about a minute, until fragrant.
3Add the tomatoes and the Mexican seasonings and bring to a full simmer. Reduce the heat to medium low and simmer for about 10 minutes. Add the cooked chicken to the tomato mixture and simmer another minute, just to warm. Stir in the warm rice and serve immediately. Top with sour cream or cilantro as desired. Enjoy!