Mexican Chicken and Rice (One Pot) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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I adapted this from other recipes. DH and I really enjoyed it! Ingredients:
2 boneless skinless chicken breasts, cut in 1 inch cubes |
1/4 cup flour (or enough to dredge) |
1/2 tablespoon paprika |
1/4 tablespoon salt |
1/4 tablespoon black pepper |
1 tablespoon olive oil |
1 small green bell pepper, diced |
1 garlic clove, minced |
1 (14 ounce) can diced tomatoes with juice |
1/2 cup white rice |
1/4 teaspoon dried chipotle powder (can add more if desired) |
1/4 teaspoon dried oregano |
1/4 teaspoon cumin |
1/4 teaspoon coriander |
1/2-1 cup chicken stock |
Directions:
1. 1) put flour, salt, pepper, paprika in a zip-top bag, add cubed chicken pieces. Shake until chicken is well coated in flour mixture.
2. 2) add olive oil to pre-heated skillet, add chicken. Sauté chicken until brown.
3. 3) add bell pepper and garlic to pan with chicken, sauté 2-3 minutes.
4. 4) add rice, tomatoes and next 4 ingredients to pan.
5. 5) add first 1/2 cup chicken stock to pan, cover and let cook, stirring occasionally, adding more chicken stock if needed to get rice to desired consistency.
6. 6) enjoy!
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