Saturday, September 5, 2015

Tomatillo Cilantro Rice with Chicken and Vegetable Confetti

***Disclosure-Sample product was received for review.  All opinions stated are my own based on my personal experience.

I am going to admit I am not a chef.  But I like learning how to cook new dishes.  And I like mastering those dishes.  One thing I cannot master is rice.  Stop laughing.  Every 3 times I make it, it does not come out.  So I have been trying different recipes.  Maybe it is not me, it is the recipe?
Tomatillo Cilantro Rice with Chicken and Vegetable Confetti


  • 3 tablespoons 
    olive oil
  • 1 pound 
    boneless, skinless chicken thighs, cut into 1-inch pieces
    Salt and freshly ground pepper, to taste
  • 1 
    medium yellow onion, diced 
  • 2 cloves 
    garlic, minced
  • 1 cup 
    fresh or canned corn kernels
  • 1 cup 
    long grain rice
  • 1 teaspoon 
    ground cumin 
  • 2 
    bay leaves
  • 1 (12-ounce) jar 
  • 1 cup 
    chicken broth
  • 1/2 cup 
    frozen baby peas
  • 2 teaspoons 
    freshly chopped cilantro

Heat olive oil in 4-quart saucepot over medium-high heat.

Season chicken with salt and pepper and add to pot.
Sauté 3 minutes or until brown all over, stirring often.

Remove chicken from pot and set aside.

Add onions and sauté 2 minutes.

Add garlic and sauté 1 minute longer. 
Add corn kernels, rice, cumin and bay leaves.

Cook 3 minutes or until rice begins to lightly toast and smell fragrant, stirring often.

Return chicken to pot and add HERDEZ® Tomatillo Verde Mexican Cooking Sauce and chicken broth.

Bring mixture to a boil, reduce heat and cover pot.

Simmer 20 minutes.

Remove rice from heat and fluff it with a fork.

Mix in peas and cilantro.

Cover pot and let rice rest 5 minutes before serving.
I left off the peas because of my family's preference.  I made this dish!  And it tasted great!

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