INGREDIENTS
2 cups long-grain white rice
1 lb boneless, skinless chicken thighs, cut into chunks
2 tbsp olive oil
1 onion, diced
1 green bell pepper, diced
1 can (10 oz) diced tomatoes with green chilies
2 cups chicken broth
1 cup frozen peas
1 cup shredded cheddar cheese
1 tsp ground cumin
1 tsp paprika
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
Fresh cilantro, chopped, for garnish
INSTRUCTIONS
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sautéing for about 5 minutes until softened.
Add the chicken chunks to the skillet and cook until lightly browned on all sides.
Stir in rice, diced tomatoes with green chilies, chicken broth, peas, cumin, paprika, chili powder, salt, and black pepper. Mix well to combine.
Bring the mixture to a simmer, then cover the skillet and reduce heat to low. Cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the lid and sprinkle shredded cheddar cheese over the rice. Cover again for 2-3 minutes, allowing the cheese to melt.
Serve immediately, garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
NUTRITION
- Serving Size: 4 servings
- Calories: 500 kcal
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