Description
A delicious blend of chicken, rice, and veggies ready in one pan, perfect for busy families.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 cup white rice, uncooked
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp smoky paprika
- ½ tsp chili powder
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- ½ cup corn kernels (optional)
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 2 tbsp olive oil
- Optional: sour cream
Instructions
- Slice the chicken into thin strips and season with cumin, smoked paprika, chili powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Cook the seasoned chicken in the skillet until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Add the remaining tablespoon of olive oil to the same skillet, then add the sliced onion and bell pepper. Sauté until tender, about 5 minutes.
- Add the rice to the skillet, stir to coat with oil and spices, and cook for about 1 minute.
- Pour in the chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the rice is tender.
- Reheat the cooked chicken if needed, then add it to the skillet toward the end to warm through.
- Once the rice is fluffy, stir in corn kernels, chopped cilantro, and lime juice.
- Top the rice with the cooked chicken and garnish with cilantro and lime wedges.
- Dollop with sour cream if desired and serve warm.
Notes
Customize with your favorite vegetables or spices for added flavor. Use leftovers for a quicker meal.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican