Ingredients: |
Ingredients: 2 tablespoons avocado (or olive) oil
1 cup finely diced onion (½ medium)
1 lb boneless skinless chicken thighs, trimmed and cut into 1-inch cubes (I usually just use boneless skinless chicken breasts)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon sweet paprika
¼ teaspoon ground cumin
1 cup uncooked white long-grain rice
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles (such as Ro*tel), undrained
For Serving (Optional)
1 avocado, sliced
2 radishes, thinly sliced
½ jalapeno, thinly sliced
2 green onions (green parts), thinly sliced
1 lime, cut into wedges
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Directions: |
Directions:1. In a large skillet with tall sides, heat the oil over medium heat. When hot, add the diced onion and cook, stirring, until tender, about 4 minutes. Increase the heat to medium-high and add the cubed chicken, salt, pepper, oregano, garlic powder, paprika, and cumin. Cook, tossing occasionally, until the chicken is cooked through, about 8 minutes.
2. Add the uncooked rice and cook, stirring, to toast the rice a bit, about 4 minutes. Add the tomato paste, stir until combined, and cook for 1 more minute. Pour in the broth and the can of diced tomatoes and green chilies. Stir to combine and bring to a boil. Once boiling, reduce heat to low, cover, and let cook until the rice is tender, about 25 minutes.
3. Serve as is, or with toppings, if desired. |
This recipe for One-Pan Mexican Chicken and Rice is from