The Allergy Safe Kitchen: Mexican Chicken and Rice

There are nine people living in my house, and at dinnertime, they are all seriously hungry. Life is busy and sometimes I need a quick, one-pot, crowd-pleaser. This dish is it! We have Mexican Chicken and Rice frequently, and everyone loves it!

By ingredients, this recipe for Mexican Chicken and Rice is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, soy free, wheat-free, gluten-free, and shellfish-free. Top 8 free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

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Steps marked with an asterisk (*) are child friendly for older children who understand stove top safety! If your child knows how to use a knife, let them help you prep the veggies by chopping!
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Ingredients:

6 boneless skinless chicken breasts (organic if possible), diced into 1 inch cubes

2 - 15oz. jars of your family’s favorite salsa

1 ½ cups chicken stock (water does just fine in a pinch)

2 diced bell peppers, any color

1 large diced onion

2 cups rice

olive oil

water

fresh cilantro or scallions (optional)

Directions:

*Heat a couple Tablespoons of olive oil in a dutch oven, and saute chicken until cooked through.
*Add the salsa, bell peppers, onion, and chicken stock. Bring to a boil.
*Stir in uncooked rice, reduce to a simmer, cover.
Simmer until rice is cooked through, about 20 - 25 minutes.
*Sprinkle with chopped cilantro leaves or scallions and serve!