Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup long-grain rice
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth (substitute with vegetable broth for a non-meat option)
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 1/2 cups shredded cheddar cheese (or Monterey Jack for a milder flavor)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned, about 5-7 minutes. Remove chicken from the skillet and set aside.
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In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
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Stir in the rice, diced tomatoes (with juice), chicken broth, heavy cream, cumin, chili powder, paprika, salt, and pepper. Bring to a simmer, then reduce the heat to low.
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Cover the skillet and cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
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Stir in the cooked chicken and shredded cheese, mixing well. Cover and let it sit for 2-3 minutes, allowing the cheese to melt and become creamy.
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Garnish with freshly chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Keywords: Mexican Cheesy Chicken And Rice