Entree: Puerto Rico – One‑Pot Tomato Chicken and Rice with Mushrooms

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 cups (370 g) white rice
- 8 oz (225 g) mushrooms, quartered
- 1 1/2 cups (360 g) tomatoes, diced

Instructions

1. Brown chicken thighs in a wide, heavy pot over medium heat (use the pan as available) until the skin is browned on both sides.
2. Add diced tomatoes and mushrooms to the pot and arrange rice around and under the chicken.
3. Add enough liquid by using the moisture released from the tomatoes (and a little added water if needed) so the rice can cook; bring to a simmer, cover, and reduce heat to low.
4. Cook covered 18–25 minutes, until rice is tender and chicken is cooked through.
5. Remove from heat, let rest covered 5 minutes, then fluff rice and serve with chicken and mushrooms.