Tangy Fiesta Chicken Rice Bowls
Juicy chicken, vibrant peppers, and tangy tinned tomatoes come together in this flavorful and colorful fiesta-inspired rice bowl. The combination of tender chicken, sautéed peppers, and zesty tomato sauce over a bed of fluffy rice creates a delicious and satisfying meal that will transport your taste buds to a festive celebration.
ingredients
- 1 lb chicken breasts, boneless and skinless
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can (14 oz) tinned diced tomatoes
- 1 cup long-grain rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides. Remove from skillet and set aside.
- 2.
In the same skillet, sauté the onions and garlic until translucent. Add the peppers and continue cooking until they are slightly softened.
- 3.
Return the chicken to the skillet and add the tinned diced tomatoes.
- 4.
Season with paprika, cumin, salt, and black pepper. Stir well to combine all the flavors. Simmer for 10-15 minutes, until the chicken is cooked through and the flavors have melded together.
- 5.
Meanwhile, rinse the rice under cold water until the water runs clear. In a separate pot, bring the chicken broth to a boil. Add the rice, reduce heat, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- 6.
To serve, place a scoop of cooked rice in each bowl and top with the tangy fiesta chicken mixture. Garnish with fresh cilantro.
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