Cinco de Mayo Chicken & Rice Skillet

Written By Kathy Tomes

Hey farm friends! Get excited ... it's Cinco de Mayo!

You know, I've heard that people in the U.S. get more excited about Cinco de Mayo than people who live in Mexico, and I think I know why. Two words … Jose Cuervo. I think we just want an excuse to drink tequila on a Tuesday night … or Corona, Dos Equis, Modelo, ... I'm down for all of it!

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For dinner tonight, we're making an easy, delicious Mexican Chicken & Rice Skillet. It starts with a cutting board full of delicious ingredients … my favorite way to cook.

Click here for a printable copy of the recipe🖨️

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Cinco de Mayo Chicken & Rice Skillet
1 cup uncooked Basmati rice
2 tbsp. oil
1/2 onion, diced
1 pound cooked Wind Wolf Farm chicken, diced or shredded
1 tsp. salt
2 cloves garlic, minced
10 oz can red enchilada sauce
10 oz can diced tomatoes with green chilies, not drained
Toppings: Shredded cheese, diced tomatoes, cilantro, avocado, sour cream

Get your rice cooking in a pot. Heat a skillet to medium heat and sauté the oil and onion. When onions are soft, add chicken, salt, garlic, sauce and tomatoes. Heat until it just starts to bubble then simmer on low for 10 minutes. Taste and adjust seasonings as needed. Serve over cooked rice with your favorite toppings.

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I'll pop in your inbox every couple of weeks, and you'll be the first to know when we have farm fresh chicken ready to sell. So happy Cinco de Mayo. And hey, if you're hungry, eat some chicken. But be sure it's a Wind Wolf Farm chicken.

XOXO,
Kathy

P.S. Got a question about chicken or our work here at Wind Wolf Farm? Call or text me at 317-225-8028.

Kathy Tomes