Ingredients: |
Ingredients: 4 boneless, skinless chicken breast about 1.5 lbs
Salt and Pepper
1/4 cup vegetable oil
1 cup long-grain rice
1 onion, chopped medium
4 garlic cloves, minced
1 tsp dried oregano
1 tsp chili powder
1/8 tsp cayenne pepper
1 (14.5 oz) can diced tomatoes, drained
1 green bell pepper, chopped medium
1 1/4 cup low-sodium chicken broth
1 cup shredded mexican-style cheese
4 scallions, sliced thin
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Directions: |
Directions:1. Season chicken liberally with salt and pepper. Heat oil in large, heavy skillet over medium-high heat until shimmering. Cook chicken until golden brown on one side, about 4 minutes. Transfer chicken to large plate, leaving fat in pan.
2. Add rice, onion and 1/2 tsp salt to skillet and cook, stirring frequently,utnil grains are sizzling and toasted and onion begins to soften about 3 minutes (reduce heat if rice browns to quickly). Stir in garlic oregano, chili powder, and cayenne and cook until fragrant, about 15 seconds. Stir in tomatoes, green pepper, and broth and bring to boil, scrapping up any browned bits. Nestle chicken, browned side up, into rice and pour in any juices accumulated on plate. Cover skillet, reduce heat to low and cook until chicken is cooked through, about 12 minutes.
3. Working quickly, transfer chicken to cutting board and cover loosely with foil. Stir rice, replace cover, and continue cooking until rice is tender and liquid is absorbed, about 12 minutes. Slice chicken breast in 1/2 inch pieces.
4. Remove from heat. Arrange sliced chicken on top of rice and sprinkle with cheese and scallions. Cover and let stand until cheese is melted about 5 minutes. |
This recipe for Fiesta Chicken and Rice is from