Mexican Fiesta Chicken and Rice
This vibrant Mexican chicken and rice dish is bursting with zesty flavors like lime, paprika, and cumin. Tender chicken, hearty rice, and a medley of colorful vegetables create a deliciously satisfying one-pot meal. Top it off with a dollop of sour cream and a squeeze of lime for an extra burst of freshness.
ingredients
- 1 lb boneless, skinless chicken breasts, cut into cubes
- 1 cup long-grain rice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Sour cream and lime wedges, for serving
steps
- 1.
In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- 2.
In the same skillet, sauté onion, garlic, and bell peppers until they begin to soften, about 5 minutes.
- 3.
Stir in rice, paprika, cumin, chili powder, salt, and black pepper. Cook for 2 minutes, stirring constantly.
- 4.
Add diced tomatoes with their juice, chicken broth, lime juice, and browned chicken to the skillet. Bring to a boil.
- 5.
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and the chicken is cooked through.
- 6.
Once done, remove from heat and let it rest for 5 minutes. Fluff the rice with a fork.
- 7.
Serve hot, topped with a dollop of sour cream and a squeeze of lime.
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