Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup colorful bell peppers, diced (red, green, yellow)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup long-grain rice
- 2 tbsp taco seasoning
- 1 ½ cups low-sodium chicken broth
- 1 cup shredded cheese (cheddar and Monterey Jack blend)
- Fresh cilantro for garnish
Instructions
- Prep your ingredients by chopping chicken into bite-sized pieces and dicing the vegetables.
- In a large skillet over medium-high heat, add oil and sauté chicken until golden brown and no longer pink (about 5-7 minutes).
- Add the onion, bell peppers, and garlic; cook until onions are translucent (3-5 minutes).
- Stir in rice and taco seasoning until well-coated.
- Pour in chicken broth; bring to a simmer. Cover and reduce heat to low; cook for 15-20 minutes until rice is tender.
- Remove from heat, sprinkle cheese on top, cover briefly to melt (about 5 minutes). Serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg