Spanish rice and chicken topped with Cheddar cheese makes a flavorful one-dish skillet meal.
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1 teaspoon chili powder
34 teaspoon salt
12 teaspoon ground cumin
14 teaspoon pepper
2 tablespoons Land O Lakes® Butter
12 ounces boneless skinless chicken breasts, cut into strips
1 12 cups uncooked long grain rice
1 medium (1 cup) onion, sliced
1 12 cups water
1 (14.5-ounce) can diced tomatoes, undrained
1 small (12 cup) green bell pepper, chopped
1 cup shredded Cheddar cheese
STEP 1
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.
STEP 2
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.
STEP 3
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.
Add a little heat to dinners at home with these Spanish-inspired dishes. The warm flavors of cumin, chili powder, and red and green peppers warm up simple macaroni and skillet dishes—and who knew it was this easy to make a flavorful paella?
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