Mexican Rice with Beans and Chicken

What You Need:

3 Tablespoons oil  (I used canola)

1/4 cup Valentina Hot Sauce

1 Whole onion, sliced thin and diced

3 chicken thighs, cut into bite sized chunks 

1 1/2 cups uncooked white rice

1 Can Black beans drained and rinsed

3 Cloves garlic (I forgot by accident) 

2 1/2 Cups chicken broth (I used 1 bouillon cube dissolved in boiling water)

1 Cup Plain sauce

3 Tablespoons Cumin

1 Teaspoon Adobo

1 Tablespoon Chili powder

1 Teaspoon garlic and onion powder

1 Teaspoon salt and pepper

Start by adding your 2 Tablespoons oil to the pan, and your onions, cook until the onions are soft. About 5 minutes.

Add in your spices, hot sauce,  rice, beans and chicken broth, garlic and sauce simmer on medium until thickened. Stir frequently to avoid sticking to the pan.About 10-15 minutes.

While your rice mixture is cooking, prepare your chicken and cook in a separate pan with 1 Tablespoon oil until the chicken is soft, and white all the way through. Drain the chicken on a paper towel or pasta strainer, and add in with the rice mixture. Cook on low for another 5-10 minutes until the rice is tender and cooked!

Serve on burrito wraps with some lettuce and sour cream and cheddar cheese! Or just eat it as is!

The colors in the pictures came out different, I changed my setting around and I believe that is why, but it is the same rice!