Description
A delightful one-pan meal combining succulent chicken, fluffy rice, and fresh veggies for a vibrant Mexican flavor.
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 for serving
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.
- Cook the seasoned chicken until browned and cooked through, about 5-7 minutes, then remove from skillet.
- Add remaining olive oil to the skillet, then sauté sliced onion and bell pepper until tender and caramelized, about 5 minutes.
- Stir in the rice, coating it with oil and spices, cooking for about 1 minute.
- Pour in chicken broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes until rice is tender.
- Stir in corn kernels, chopped cilantro, and fresh lime juice.
- Top rice with cooked chicken; garnish with additional cilantro and lime wedges. Serve with sour cream if desired.
Notes
Use fresh ingredients for the best flavor and feel free to customize with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican