Ingredients
Scale
- 3 boneless skinless chicken breasts (1.5 lbs)
- 1 cup long grain white rice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Fresh cilantro (optional, for garnish)
- Shredded cheddar cheese (optional, for topping)
Instructions
- Dice chicken into bite-sized pieces. Heat oil in a large skillet over medium heat. Sauté chicken until golden brown and cooked through, about 5-7 minutes (internal temperature should reach 165°F).
- Remove chicken from skillet and set aside. In the same skillet, add onions and bell peppers; sauté until softened, about 3-4 minutes.
- Stir in minced garlic, cumin powder, and smoked paprika; cook until fragrant (about 30 seconds). Return the chicken to the skillet.
- Add rice and chicken broth; bring to a gentle boil while stirring occasionally (about 5 minutes).
- Reduce heat to low, cover tightly, and simmer for about 20 minutes or until liquid is absorbed. Fluff with a fork before serving. Add optional cheese on top if desired.
Notes
- For extra protein, consider adding black beans or swapping chicken for tofu.
- Experiment with seasonings like lime juice for a fresh twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Southwest
Nutrition
- Serving Size: 1 bowl (approximately 380g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg