Ingredients
2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1
teaspoon coarse sea salt
2
lb boneless skinless chicken thighs
1
tablespoon extra-virgin olive oil
1 1/2
cups uncooked jasmine rice
2
cloves garlic, finely chopped
1
can (8 oz) tomato sauce
3
cups water or Progresso™ reduced-sodium chicken broth (from 32-oz carton)
Preparation
In small bowl, stir together 2 tablespoons Old El Paso™ taco seasoning mix and 1 teaspoon coarse sea salt. Rub mixture all over 2 lb boneless skinless chicken thighs.
In at least 3-quart nonstick sauté pan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add chicken; cook 4 minutes on each side. Transfer chicken to plate; set aside.
Add 1 1/2 cups uncooked jasmine rice and 2 cloves garlic, finely chopped, to pan; cook and stir 2 to 3 minutes or until browned.
Add 1 can (8 oz) tomato sauce; stir well. Add 3 cups water or Progresso™ reduced-sodium chicken broth; stir well to separate rice.
Return chicken to pan. Heat to boiling. Reduce heat to low; cover and cook 20 minutes. Let stand 5 minutes before serving.
