Description
Mexican Chicken and Rice is a vibrant one-pot dish that brings the fiesta to your dinner table. Juicy chicken, fluffy rice, and colorful bell peppers come together in a zesty sauce, creating a meal that’s as delightful to eat as it is to prepare. Perfect for weeknight dinners or festive gatherings, this recipe is sure to impress with its bold flavors and comforting warmth.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup long-grain rice
- 1 cup diced tomatoes (with juices)
- 1 cup bell peppers (mix of red and green), chopped
- 2 cups low-sodium chicken broth or water
- 2 tbsp low-sodium soy sauce
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- 1. Prepare ingredients: Chop bell peppers and mince garlic.
- 2. Sauté chicken: In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper; cook until golden brown on both sides (about 6 minutes per side).
- 3. Add vegetables: Stir in bell peppers and minced garlic; sauté for about 5 minutes until softened.
- 4. Mix in rice & tomatoes: Add rinsed rice and diced tomatoes; stir well to combine.
- 5. Add liquid & seasonings: Pour in broth and soy sauce; add cumin. Bring to a boil.
- 6. Simmer: Reduce heat, cover, and let simmer for 20-25 minutes until rice is tender.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg