Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup bell peppers, chopped (mixed colors)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients: Chop the onions and bell peppers; mince the garlic.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onions first, then bell peppers and garlic, cooking until fragrant.
- Cook the chicken: Season chicken breasts with salt, pepper, cumin, and paprika. Add to the skillet, browning both sides for about 5-6 minutes each.
- Add rice and broth: Stir in rice and chicken broth; bring to a gentle boil while deglazing the skillet.
- Simmer: Reduce heat, cover, and simmer for about 20 minutes until rice is tender.
- Fluff and serve: Remove from heat, fluff the rice with a fork, taste for seasoning, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg