Latin Chicken and Rice Pot

I made this for dinner tonight. DH loved it. Next time, I will add onion and sausage.

Latin Chicken and Rice Pot Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Dishes Are a Drag

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce
1 (2-ounce) box golden raisins, 1/4 cup (I didn't use the raisins)


Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.

Re: Latin Chicken and Rice Pot

That sounds yummy, I'm going to try to make that next week. thanks!

Re: Latin Chicken and Rice Pot

Did you use instant rice or regular white rice and is it or isnt it cooked before you add it?????

Re: Latin Chicken and Rice Pot