It’s easy to cook something delicious for dinner or lunch in a slow cooker; it always turns out delicious pilaf. Today we are preparing a duet in which chicken fillet is cooked simultaneously with rice and vegetables.

To prepare, we will need chicken fillet, Mexican vegetable mixture, rice, water, carrots, olive oil, salt, garlic, soy sauce.

Cut the fillet into large pieces. Add garlic squeezed through a garlic press, olive oil (20 ml) and soy sauce to the fillet, mix. Leave to marinate for 30 minutes. You can add spices to the fillet, the result will be not only a tender and tasty fillet, but also aromatic.

After marinating, carefully wrap the chicken fillet in foil.

And put it in a steamer container.

Using the “Fry” mode, fry the grated carrots for a few minutes. This recipe used a Philips HD 3039 multicooker, device power 960 W, bowl volume 4 liters.

Rinse the rice well until the water is clear. When the carrots are ready, add rice and water to it. To make the rice crumbly, I use a rice to water ratio of 1:1.5.

We also add a mixture of vegetables and salt to taste. Stir and place the container with chicken on the pan. Cooking in rice mode.

In a slow cooker, the process will take from 45 to 55 minutes, depending on the volume and type of rice. As a result, we get tender chicken fillet.

And fluffy rice with vegetables.

Our slow cooker chicken with rice and Mexican mixture is ready. Bon appetit!

We remove the chicken breast fillet from the frame, put the frame somewhere for future broth, we don’t need bones in this recipe.
Cut the chicken breast into small pieces. The finer it is, the faster the meat will marinate and fry faster.

Let's make the marinade. Peel the garlic, wash it, and grate it on a fine grater.

add tabasco to garlic

and mayonnaise. Mix everything well.

Add chicken fillet to the marinade and mix everything well. I don't even add salt, it's not required. Leave the chicken to marinate for 30 minutes. But the longer the better, you can even leave it overnight, it will only do good. I marinated the meat for about an hour. While marinating the meat, I took a bag of prepared Mexican mixture out of the freezer to thaw.

We heat up the frying pan, I cook this dish without oil, nothing sticks, there is enough fat from mayonnaise. I place the chicken along with the marinade in a preheated frying pan. Fry over high heat for 4-5 minutes, stirring. We seal our meat in this way.

Then we add the Mexican mixture to the meat, add some salt to the vegetables, fry over medium heat for 10 minutes, maximum 15, stir occasionally.

That's all!

A very tasty and incredibly easy to prepare dish - Mexican chicken with vegetables. Get into the good habit of keeping several packages of various frozen vegetable mixes in the freezer, since there is so much choice. Although, you can prepare them yourself in the summer. This mix is ​​then very convenient to add to soups, side dishes or meat. It turns out tasty and healthy, and it’s quick to prepare. Among the abundance of mixes in this recipe, we will pay attention to Mexican-style vegetables: zucchini, green beans, green peas, corn, carrots.

Ingredients

• 200 g frozen mixed vegetables
• 50 g leeks
• 300 g chicken breast
• 3 tbsp. l. vegetable oil
• 1 tsp. salt
• spices to taste
• 50 ml water
• 1 tbsp. l. tomato paste (50 ml tomato juice or puree)

Preparation

1. First, wash and thinly slice the leeks, green or white parts. Remove the vegetables from the freezer - there is no need to defrost them first, because they will already undergo a long heat treatment.

2. Chicken fillet is the easiest to use. Wash it and trim off all excess, cut the meat into medium pieces. You can use any other part of the chicken, you just have to spend a little more time separating the meat from the bones.

3. Heat vegetable oil in a frying pan and fry frozen vegetables with leeks for 2-3 minutes.

4. Transfer the chicken to the frying pan, stir, and you can add salt right away.

5. It also wouldn’t hurt to add a little spice. The recipe uses dry adjika, but you can use just ground pepper. Stir and fry for another 5 minutes.

This Mexican Blend Rice recipe is a lifesaver! If you have at least a cup of rice and frozen Mexican mix, you will be guaranteed a delicious lunch or dinner. The dish is vegetarian, easy to prepare and will help diversify the Lenten menu.

Of course, it is best to use one that you personally prepared for future use from fresh vegetables and carefully packaged in the freezer. But at worst, a store-bought semi-finished product will do. The main thing is that the vegetable mixture is of high quality, so before purchasing, pay attention to the amount of ice in the package and carefully study the composition. The tastiest rice is made with a Mexican mixture, which contains asparagus, corn, peas, carrots and bell peppers. If any of the ingredients is not on the label, it can be added separately, raw, directly into the pan.

Ingredients

• Mexican mixture 300 g
• steamed rice 1 tbsp.
• water 1.5-2 tbsp.
• onions 1 pc.
• vegetable oil 2 tbsp. l.
• salt 3/4 tsp.
• ground black pepper 1 chip.
• ground red pepper (optional) 1 chip.

How to Cook Mexican Blend Rice

The rice with the Mexican mixture is fluffy and delicious. It should be served hot; you can heat it directly in a frying pan or for 1 minute in the microwave at maximum power.

Chicken breast with Mexican mixture rich in vitamins and minerals such as: vitamin A - 37.4%, beta-carotene - 20.3%, vitamin E - 12.5%, vitamin PP - 37.1%, silicon - 16.6%, magnesium - 15.6%, phosphorus - 16.6%, cobalt - 65.1%, molybdenum - 14.2%, chromium - 34.2%

Benefits of Chicken Breast with Mexican Blend

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

still hide

You can see a complete guide to the most useful products in the appendix.