Ingredients
Scale
- 1 tablespoon Vegetable Oil
- 1 cup Long-Grain White Rice
- ½ Yellow Onion
- 1 clove Garlic
- 1 teaspoon Ground Cumin
- ½ teaspoon Chili Powder
- ½ teaspoon Dried Oregano
- 1 ½ cups Chicken Broth
- ½ cup Tomato Sauce
- Salt
- 1 lb Boneless, Skinless Chicken Breast
- 1 tablespoon Vegetable Oil
- 1 Red Bell Pepper
- 1 cup Frozen Corn Kernels
- 1 cup Frozen Peas
- Salt and Black Pepper
- 2 cups Grated Cheese Blend
- Fresh Cilantro
Instructions
- Sauté rice, onion, and garlic in oil.
- Add cumin, chili powder, oregano, chicken broth, tomato sauce, and salt. Simmer until rice is cooked.
- Sear chicken in oil, season with salt and pepper, and set aside.
- Sauté bell pepper in the same skillet.
- Fluff rice, stir in bell pepper, corn, peas, and chicken.
- Broil with cheese until melted and golden brown.
- Garnish with cilantro and serve.
Notes
Adjust spice level with extra chili powder or hot sauce. Customize with different vegetables, meats, or cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Mexican Rice, Chicken and Rice, Cheesy Rice, One-Pot Rice