Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1 cup long-grain white or brown rice
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 bell pepper (chopped)
- 1 cup corn (frozen or fresh)
- 1 cup diced tomatoes
- 2 cloves minced garlic
- 1 small onion (diced)
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- 2 tbsp olive oil
Instructions
- Prep ingredients: Start by chopping your vegetables and dicing the chicken into bite-sized pieces.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onions, cooking until fragrant—about 2-3 minutes.
- Cook chicken: Add the chicken, sprinkle with cumin and chili powder, and cook until no longer pink, approximately 6-7 minutes.
- Add vegetables: Toss in peppers, corn, and tomatoes, cooking for about 5 minutes.
- Mix in rice: Fold in cooked rice and pour in enough broth for moisture, stirring until combined.
- Melt the cheese: Top with cheese and cover until melted, about 3-5 minutes.
- Serve hot: Garnish with cilantro or green onions for freshness.
Notes
You can swap chicken for shrimp or use quinoa for a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free