Fiery Chicken and Rice Bowls with Pico

Name: Fiery Chicken and Rice Bowls with Pico
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 2 tablespoon olive oil; 1 yellow onion (medium, chopped); 1 red bell pepper (chopped); 3 clove garlic (minced); 1.5 teaspoon ground cumin; 1 teaspoon smoked paprika; 1.25 teaspoon salt; 0.75 teaspoon black pepper; 1 cup white rice (uncooked); 1.5 cup chicken broth; 1 can diced tomatoes (undrained); 2 Roma tomatoes (diced); 0.25 red onion (finely diced); 0.25 cup fresh cilantro (chopped); 2 limes (juiced); 2 avocados (sliced, for serving)

Tender chicken and savory white rice cooked together in one skillet with vibrant spices, served with a fresh pico de gallo for a zesty, flavorful meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Latin
Difficulty: Easy
Cost: $2.97/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
2 tablespoon olive oil
1 yellow onion (medium, chopped)
1 red bell pepper (chopped)
3 clove garlic (minced)
1.5 teaspoon ground cumin
1 teaspoon smoked paprika
1.25 teaspoon salt
0.75 teaspoon black pepper
1 cup white rice (uncooked)
1.5 cup chicken broth
1 can diced tomatoes (undrained)
2 Roma tomatoes (diced)
0.25 red onion (finely diced)
0.25 cup fresh cilantro (chopped)
2 limes (juiced)
2 avocados (sliced, for serving)

Instructions

Pat the cubed chicken breast dry with paper towels. Season the chicken with 1 teaspoon of the ground cumin, 1 teaspoon of the smoked paprika, 3/4 teaspoon of the salt, and 1/2 teaspoon of the black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until lightly browned on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.
To the same skillet, add the chopped yellow onion and red bell pepper. Sauté for about 3-4 minutes until softened. Stir in the minced garlic and the remaining 1/2 teaspoon of ground cumin, cooking for 1 more minute until fragrant.
Stir in the uncooked white rice, chicken broth, and canned diced tomatoes (undrained). Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the liquid is mostly absorbed and the rice is nearly tender. If the rice is not fully cooked, add a splash more broth and continue cooking, covered, for a few more minutes.
While the rice is cooking, prepare the pico de gallo: In a small bowl, combine the diced Roma tomatoes, finely diced red onion, 1/4 cup chopped fresh cilantro, and the juice from 1 lime. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Mix well.
Return the cooked chicken to the skillet with the rice. Stir in the juice from the remaining 1 lime. Mix everything together, ensuring the chicken is heated through.
Serve the chicken and rice mixture in bowls, topped with a generous spoonful of the vibrant pico de gallo and optional sliced avocado.

Notes

This recipe reheats well for delicious leftovers. For an extra kick, a pinch of cayenne pepper can be added with the cumin and paprika.

Nutrition (per serving)

Calories: 409
Protein: 35.1 g
Carbohydrates: 44.6 g
Fat: 9.4 g
Fiber: 4.2 g
Sodium: 1073 mg
Saturated Fat: 1.4 g
Sugar: 7.9 g
Cholesterol: 96 mg