Mexican Chicken and Rice Skillet

Mexican · 40 min · Chicken · gluten-free, dairy-free, high-protein

Shop ingredients

Ingredients

• 1 lb Boneless, skinless chicken breasts
• 1 cup White rice
• 1 cup Cherry tomatoes
• 2 total Bell peppers (red and green)
• 1 medium Onion
• 3 Garlic cloves
• 2 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Chili powder
• Optional, for garnish Fresh cilantro

Method

1. Dice the chicken breasts into bite-sized pieces. Season with a pinch of salt, cumin, and chili powder.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7-8 minutes. Remove and set aside.
3. In the same skillet, add the chopped onion and minced garlic; sauté until translucent, about 3 minutes.
4. Add diced bell peppers and cherry tomatoes to the skillet; cook for another 5 minutes until slightly softened.
5. Stir in the rice, ensuring it gets coated with the spices and vegetables. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
7. Return the cooked chicken to the skillet, stir to combine, and cook for an additional 3-5 minutes to heat through.
8. Garnish with chopped cilantro if desired and serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook