When I made this smoky Mexican pulled chicken I promised to post the recipe for the Mexican rice that I had with the chicken. I am finally getting around to that promised post. The chicken is easy and quick to make, which means I had the energy and time to make a more interesting side dish that my normal steamed rice. If you really were in a hurry with the chicken, I would probably just heat up a tortilla in a microwave, then roll the chicken in the tortilla with some tomato and make some guacomale. But if you have the time, this Mexican rice is worth the effort.
It is a light rice and not oily at all. The tomatoes and onion add a subtle flavor to the rice, perfect to compliment the smoky Mexican pulled chicken.
To make this for one I used the following ingredients:
- ½ tbs of olive oil
- 1 tbs of onion, finely chopped
- 1/3 cup of basmati rice – I use basmati for pretty much everything. It has a lower glycemic index than other rices.
- 1 tsp of minced garlic (equal to one clove)
- 160ml of chicken stock (chicken broth)
- ¼ of a cup of tomato puree (tomato sauce to those of you in the US and possibly other parts of the world)
You can garnish with parsley if you want to make things look pretty.
I followed the recipe as given. Preparation time is 5 minutes and cook time is 30 minutes but keep an eye on the rice as it is simmering. The chicken stock may evaporate faster for a single serve as there is less of it. One serve has about 200 calories.