Fiesta Chicken and Rice
Ingredients
3-4 boneless, skinless chicken breasts
1⁄4 cup olive oil
1 cup rice
1 onion, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1⁄8 teaspoon cayenne pepper
1 (14.5 ounces) can diced tomatoes
1 red bell pepper, chopped
1 1⁄4 cups chicken broth
1 cup Mexican cheese blend, shredded
1 bunch green onions, sliced
Instructions
1. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and cook until browned, about 4 minutes on each side. Remove to cutting board and cool slightly before cutting into cubes.
2. Add rice, onion, and 1⁄2 teaspoon salt to skillet. Cook, stirring frequently, until rice is toasted and onions begin to soften, about 3 minutes. Add garlic, oregano, chili powder, and cayenne. Cook until fragrant, about 30 seconds. Stir in tomatoes, bell pepper, and chicken broth. Bring to boil, scraping up any browned bits from the bottom of the pan. Stir in chicken, cover skillet, and reduce heat to low. Simmer until chicken is cooked through and rice is tender, about 20 to 25 minutes.
3. Remove from heat and sprinkle with cheese and green onions. Cover until cheese is melted and serve.
Comments
This recipe is from Tracey’s Culinary Adventures. Sadly, I managed to forget bell pepper but, since I had green beans in the fridge, I used those. Obviously this gave the dish a different flavor, but I thought it was pretty tasty. But, I don’t think this dish is a keeper. I’ve made a number of Tex-Mex type casseroles that are much better, so this one wouldn’t be the one I’d choose to make when I was in the mood for such things. It’s tasty and fine, but nothing spectacular.
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