Tex-mex Chicken

For dinner tonight, neither of us particularly wanted chicken florentine, so I came up with this. It’s primal-ish at worst, and while I was a lazy cave-girl it would be easy enough to put together a salad or some greens.

I measured nothing, by the way. All seasonings are to taste.


  • Chicken, to feed
  • Rice, to feed
  • 1 can good-quality refried beans (I used this)
  • Bone broth, to cook the rice in
  • Bacon fat
  • Salt & pepper
  • Cayenne pepper
  • Cumin
  • Chili powder
  • Oregano
  • Garlic powder
  • Onion powder
  • Fresh cilantro
  • Shredded cheese (I was once again lazy and used a 4-cheese blend we  happened to have in the house)
  • Salsa, for serving

Blend the rice with what looks like a good amount of seasoning (this is where I used the chili powder and cilantro). Melt some of the bacon fat in your saucepan and toss the seasoned rice in it until it starts to turn colors. Add your broth and cook as normal.

Meanwhile, dice and season your chicken (I used cayenne rather than chili powder here, and no more cilantro, but that’s just me). Melt more fat in a skillet and add the seasoned chicken. 

While the rice finishes and the chicken cooks, heat up your beans, then sprinkle with cheese.

Once your chicken is cooked, add cheese to that pan, too, and let it melt.

Serve with salsa and the salad of your choice.

2 thoughts on “Tex-mex Chicken

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