Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 lb)
- 1 cup long grain white rice
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- 1 cup shredded cheddar cheese
- Sour cream (to taste)
- Sliced jalapeños (optional)
- Fresh cilantro, chopped (to taste)
Instructions
- Chop chicken into bite-sized pieces; dice onion and bell peppers.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (3-4 minutes), then add bell peppers and garlic and cook until fragrant.
- Stir in chicken pieces and taco seasoning; cook until browned (5-7 minutes).
- Add rice and pour in chicken broth. Bring to a boil while scraping the bottom of the pan.
- Reduce heat to low, cover, and let simmer for 18-20 minutes until rice absorbs liquid.
- Remove from heat; sprinkle cheese on top and cover until melted (2-3 minutes).
- Serve hot with toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 480
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg