Spice Rubbed Chicken with Loaded Rice and Chile
Massively flavorful, simple to prepare, and utterly satisfying from top to bottom, this Tex Mex style chicken and rice is spicy, but not overly so. It’s a great weeknight win, or perfect for casual entertaining as well.
- Yield: Serves 4
Ingredients
Units
Scale
- 2 TBSP butter, divided
- 3 TBSP olive oil, divided
- 2 scallions, chopped, whites and green parts separated
- 3 garlic cloves, minced or grated
- 2 teaspoons chicken stock concentrate (dried or liquid both work)
- 1 cup basmati or jasmine rice
- 1 jalapeno, seeds removed, sliced into thin rings
- The zest and juice from 2 limes (zest them first!)
- 2 boneless, skinless chicken breasts, halved crosswise into cutlets
- 1-ounce packet of fajita seasoning
- Salt and pepper, as needed
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tomatoes, chopped
- Freshly chopped cilantro, for serving
Instructions
- Add 1 tablespoon of the butter and 1 tablespoon of the oil to a medium pot over medium heat. Add the scallion whites, â…“ of the minced garlic, 1 teaspoon of the fajita spice mix, and the stock concentrate. Cook for about a minute and then add the rice. Cook, stirring occasionally, for a couple of minutes until lightly toasted.
- Add 1 ¾ cups water and bring to a boil, then immediately reduce to a simmer. Cover and cook until just done, about 15 minutes. Let the cooked rice sit for 5 minutes, then stir in the remaining TBSP butter and half the lime zest. Set aside.
- Meanwhile, put the jalapeno rings into a small bowl and squeeze over the juice from one lime. Add 1 TBSP olive oil, a pinch of both sugar and salt, and let it pickle lightly.
- In a second small bowl, combine the mayo, sour cream, and remaining minced garlic. Season with salt and pepper.
- Coat the chicken cutlets in a generous amount of the remaining fajita spice mixture on both sides and season with salt. Add the remaining 2 TBSP of olive oil to a large skillet over medium-high heat and, when it’s hot, cook the chicken for about 3 to 4 minutes per side, or until just done. Remove to a cutting board, let them rest for 5 minutes before cutting into slices.
- To serve, pile some of the rice on a plate and top with some sliced chicken (and any juices from the pan) and some chopped tomatoes. Stir some of the pickling liquid from the chiles into the sour cream mixture and drizzle it over everything, as much or little as you like. Or, serve it on the side. Top with some of the pickled jalapeno rings, chopped cilantro, and extra lime zest, if desired.
Notes
For an easy time saver, just use store-bought pickled jalapenos and sweeten then slightly with a pinch of sugar.