- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 3/4 pound chicken tenders, cut into bite-size pieces
- Salt and freshly ground black pepper
- 2 cups brown or white rice
- 1 quart chicken stock
- 1 tablespoon Goya brand Sazón seasoning blend
- 1/2 cup tomato salsa or taco sauce
- 1/4 cup drained olives with pimentos, chopped
- 2 tablespoons fresh flat leaf parsley, chopped
- Blue or red corn tortilla chips and salsa for serving (optional)
- Heat a medium size pot over medium heat; add EVOO and butter. When butter has melted into EVOO, add pieces of chicken tenders. A grown-up helper (GH) can chop the chicken tenders for you if you are not comfortable enough with your knife yet. Remember: all fingers should be tucked under; keep knife blade tilted away from your body; use a knife that matches your size and skill level. Wash your hands, knife and cutting board after handling raw chicken pieces.
- Season the chicken with salt and pepper. Sauté the chicken, stirring, until lightly browned.
- Add the rice and cook another minute or two. Then add the chicken stock to the pot and the Sazón seasoning. Put a lid on the pot and raise to high heat to bring the stock to a quicker boil, 2-3 minutes. When the liquid boils, reduce heat to simmer and put the lid back on. Cook until the rice is tender but still a little chewy in the center, 13-15 minutes.
- Take off the lid and stir in salsa or taco sauce, olives and pimentos, and parsley.
- Turn off the heat and let stand five minutes.
- Serve hot Mexican rice in bowls placed on dinner plates and garnish plates with chips and leftover salsa or taco sauce for dipping.