One-Pot Spicy Mexican Chicken and Rice
Grab one pot and a handful of ingredients and you've got everything you need to make this 'kickin, flavorful Mexican chicken and rice skillet! The easiest weeknight dinner ever.
Servings 6 -8 servings
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breasts cut into 1-in cubes
- 1 large sweet pepper diced
- 1 small jalapeno pepper finely minced
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 cups uncooked long-grain white rice
- 1 can 15 oz diced tomatoes, undrained
- 4 cups chicken broth
- Fresh lime wedges diced tomato and avocado for topping
Instructions
- In a large skillet over medium-high heat, heat olive oil until shimmery. Add chicken, peppers, onion, and garlic. Saute several minutes until veggies are tender and chicken is no longer pink. Add spices and rice to pan and stir occasionally 3 more minutes.
- Pour diced tomatoes and broth into pan and bring to a boil over medium-high heat. Reduce heat to low and cover pan. Let simmer 20 minutes until rice is fluffy and cooked. Fluff rice with a fork and top with lime wedges, tomato, and avocado. Enjoy!