Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain rice
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1 cup bell peppers, diced (red or green)
- 1 tsp ground cumin
- Fresh cilantro, for garnish
Instructions
- Prep your ingredients: Chop onions, garlic, and bell peppers. Set aside.
- Sauté veggies: In a large skillet over medium heat, heat oil and sauté onions and bell peppers until golden brown (about 5 minutes).
- Cook chicken: Add diced chicken along with minced garlic and cumin; cook until chicken is no longer pink (6-8 minutes).
- Add rice & broth: Stir in rice until coated; pour in chicken broth, bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes or until rice is tender.
- Melt cheese: Sprinkle cheese on top, cover again for 3-5 minutes until melted.
- Garnish & serve: Remove from heat, garnish with fresh cilantro, and serve hot with tortillas or chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg