Mexican Chicken With Beans And Rice

1. 1

   Start your baking oven preheating to 250 degree Fahrenheit.

2. 2

   Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.

3. 3

   Dry 2-3 the Chicken Legs with a paper towel.

4. 4

   Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.

5. 5

   Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.

6. 6

   Remove the browned Chicken Legs and set aside.

7. 7

   Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.

8. 8

   Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.

9. 9

   Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.

10. 10

    Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.

* Per serving · 4 servings · Values may vary.

No additional tips available.