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Chicken and Roasted Corn Mexican Rice

Picky Palate
  • minutes
  • Serves

INGREDIENTS

2 cups

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dry rice, I used brown today

2 tbsp

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extra virgin olive oil

1 cup

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finely chopped white onion

1 tbsp

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fresh minced garlic

1/2 cup

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tomato sauce

1 tsp

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ground cumin

1/2 tsp

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kosher salt

1/4 tsp

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freshly ground black pepper

1/4 tsp

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Lawry’s garlic salt

2 cups

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finely shredded chicken

1 cup

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roasted corn kernels (mine were from Trader Joe’s frozen section)

1/4 cup

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fresh chopped cilantro