Tamale Rice Dish

Savor the vibrant flavors of this Tamale Rice Dish, a one-pan wonder that combines tender long-grain white rice, juicy shredded chicken, and the bold spices of cumin and chili powder. Simmered in savory chicken broth with diced tomatoes and green chilies, this dish is enhanced by the sweetness of corn and topped with melty Monterey Jack cheese for a comforting, Tex-Mex-inspired meal. Finished with fresh cilantro and a squeeze of lime, this easy-to-make recipe is perfect for weeknight dinners or casual gatherings. With just 10 minutes of prep and a total cook time of 35 minutes, this crowd-pleaser serves up a hearty and flavorful taste of the Southwest in every bite.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons vegetable oil
• 1 medium, diced yellow onion
• 2 minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 14.5 oz can diced tomatoes with green chilies
• 1 cup frozen corn
• 2 cups pre-cooked shredded chicken
• 1 cup, shredded monterey jack cheese
• 0.25 cup, chopped fresh cilantro
• 1 cut into wedges lime
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon (or to taste) black pepper

Directions

Step 1

Heat the vegetable oil in a large skillet or sauté pan over medium heat.

Step 2

Add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes soft and translucent.

Step 3

Stir in the ground cumin and chili powder, cooking for another minute until fragrant.

Step 4

Add the rice to the skillet and stir to coat it in the oil and spices.

Step 5

Pour in the chicken broth and add the can of diced tomatoes with green chilies (including their liquid). Stir well to combine.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15-18 minutes, or until the rice is tender and has absorbed the liquid.

Step 7

Stir in the shredded chicken, frozen corn, salt, and black pepper. Cook for an additional 5 minutes until the chicken and corn are heated through.

Step 8

Sprinkle the shredded Monterey Jack cheese evenly over the top of the dish. Cover with the lid and let it sit for 2-3 minutes, or until the cheese has melted.

Step 9

Remove from heat and garnish with freshly chopped cilantro and a squeeze of lime juice for added brightness.

Step 10

Serve warm with additional lime wedges on the side. Enjoy!

Nutrition Facts

Serving size	1616.1 grams (1616.1g)

Amount per serving	% Daily Value*
Calories	2031

Total Fat 91.20g	117%
Saturated Fat 33.50g	168%
Polyunsaturated Fat 16.80g
Cholesterol 506mg	169%
Sodium 4863mg	211%
Total Carbohydrate 109.30g	40%
Dietary Fiber 8.80g	31%
Total Sugars 11.20g
Protein 190.90g	382%

Vitamin D 0IU	0%
Calcium 1018mg	78%
Iron 10mg	54%
Potassium 2486mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 37.8%

Carbs: 21.6%