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

Ingredients:

• 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 
  HERDEZ® Tomatillo Verde Mexican Cooking Sauce
• 1 cup 
  chicken broth
• 1/2 cup 
  frozen baby peas
• 2 teaspoons 
  freshly chopped cilantro

Directions:

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!

For more recipes, head to www.herdeztraditions.com 

Chipotle Chicken Fajitas

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

We love fajitas in our family.  How about you and your family?  Looking for a fajita recipe?

Chipotle Chicken Fajitas

Ingredients:

• 4 tablespoons 
  olive oil, divided
• 1 pound 
  boneless, skinless chicken thighs, cut into 1-inch strips 
• 1 medium 
  red onion, sliced thinly
• 1 
  red bell pepper, seeded and sliced into ½-inch strips
• 1 
  yellow bell pepper, seeded and sliced into ½-inch strips
• 2 
  garlic cloves, minced
• 1 cup 
  HERDEZ® Traditional Chipotle Mexican Cooking Sauce
• 2 teaspoons 
  freshly chopped cilantro or oregano
• 8 
  HERDEZ® burrito-size flour tortillas, warmed
•  
  HERDEZ® Salsa Casera, guacamole and sour cream 

Directions:

Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add chicken and cook 2 minutes per side or until golden brown on both sides. Remove chicken to plate and set aside. 

Add remaining 2 tablespoons olive oil to skillet.  Add onion and peppers and cook 5 minutes or until golden and soft, stirring often. Add garlic and cook 1 minute longer.

Return chicken to pan, including any accumulated juices, and add HERDEZ® Traditional Chipotle Mexican Cooking Sauce. Simmer over medium heat 5 minutes or until sauce is slightly reduced and chicken is cooked through. Stir in cilantro or oregano. 

Serve with warm tortillas, salsa, guacamole and sour cream.

This fajitas came out so good.  Perfect for family dinner.  I opted for no tortillas and added the salsa and guacamole.  The family had the warm flour tortillas.