Tomatillo Cilantro Rice with Chicken and Vegetable Confetti

By ebdonahue

The Tomatillo is a staple in Mexican cuisine. Its green color and tart flavor are its most distinguishing features. A vibrant and zesty blend of tomatillos and chiles combined with a hint of cilantro give our Tomatillo Verde Mexican Cooking Sauce its complex flavor and medium heat. A twist on the traditional, this inspired Mexican Rice gains flavor from HERDEZ® Tomatillo Verde Mexican Cooking Sauce.

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 garlic cloves, 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

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from herdezcookingsauces.com

Preparation

Step 1

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 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.