Spanish Chicken 'n Rice
Spanish rice and chicken topped with Cheddar cheese makes a flavorful one-dish skillet meal.
5 min.prep time
40 min.total time
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
12 ounces boneless skinless chicken breasts, cut into strips
1 1/2 cups uncooked long grain rice
1 medium onion, sliced
1 1/2 cups water
1 (14.5-ounce) can diced tomatoes, undrained
1 small (1/2 cup) green bell pepper, chopped
1 cup shredded Cheddar cheese
Place chili powder, salt, cumin and pepper in large resealable plastic food bag; add chicken. Tightly seal bag. Turn bag several times to season chicken.
Melt butter in 12-inch skillet until sizzling; add seasoned chicken strips. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until lightly browned. Stir in rice and onion. Continue cooking, stirring occasionally, 3-4 minutes or until lightly browned. Stir in water and tomatoes. Continue cooking 4-6 minutes or until mixture comes to a boil.
Reduce heat to low. Cover; cook 18-22 minutes or until liquid is absorbed. Remove skillet from heat. Stir in green pepper; sprinkle with cheese. Cover; let stand 2-3 minutes or until cheese is melted.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #10961©1999Land O'Lakes, Inc.