Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup long-grain rice (white or brown)
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 cup chopped fresh bell peppers (red or green)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 2 cups low-sodium chicken broth
Instructions
- 1. Prepare Ingredients: Chop onion and bell peppers; mince garlic.
- 2. Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper; cook until golden brown on both sides, about 6-8 minutes per side.
- 3. Sauté Vegetables: Remove chicken; add onion, bell peppers, and garlic to the skillet. Sauté until fragrant and soft, about 3 minutes.
- 4. Add Rice and Broth: Stir in rice, chicken broth, cumin, and paprika. Bring to a boil then reduce heat to simmer.
- 5. Combine Chicken & Cheese: Return chicken to the skillet, cover with cheese, and let melt for about 5 minutes.
- 6. Serve: Once cheese is melted and everything is heated through, serve hot.
- 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: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg