Ingrédients pour Chili Rice With Chicken
- Olive Oil
- Boneless Skinless Chicken Breast Halves
- Green Bell Pepper
- Red Bell Pepper
- 1 medium onion, chopped
- Garlic Cloves
- 1 jalapeño pepper, seeded and minced (adjust to taste)
- 1-2 tablespoons chili powder (adjust to taste)
- 1 tablespoon fresh oregano, chopped
- Ground Cumin
- Cooked Rice
- Diced Tomatoes With Juice
- Black Pepper
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Comment préparer Chili Rice With Chicken
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the chicken and cook, stirring occasionally, for 2-3 minutes, or until no longer pink.
- Stir in the bell pepper, onion, garlic, jalapeño, chili powder, dried oregano, and cumin.
- Cook, stirring occasionally, for about 5 minutes, or until the vegetables are tender and the chicken is cooked through.
- Reduce the heat to medium.
- Stir in the rice, crushed tomatoes, fresh oregano, and black pepper.
- Add the drained and rinsed beans (if using).
- Bring to a simmer, cover, and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed, stirring occasionally.
- Taste and adjust the seasoning as needed.
- Serve hot. Leftovers can be stored in the refrigerator for up to 2 days and reheat well.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
15g
Fat
3g
Carbs
11g
