Recipe
Mexican Chicken & Tomato Rice Skillet
35 min380 kcal14 min prepMakes 2 servings7 stepsIntermediateDinner
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Ingredients
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2 servings
- 2 chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup uncooked white ricemissing
- 1 cup water (or chicken broth)missing
- 1 tsp cuminmissing
- 1/2 tsp chili powdermissing
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (optional, for garnish)missing
Instructions
0 / 7 steps
- 1
Heat olive oil in a large skillet with a lid over medium-high heat.
- 2
Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
- 3
Add chopped onion to the skillet and cook until softened, about 3-4 minutes.
- 4
Add minced garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
- 5
Stir in uncooked rice, diced tomatoes (undrained), water/broth, salt, and pepper. Bring to a boil.
- 6
Return chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
- 7
Fluff with a fork and garnish with fresh cilantro if desired before serving.
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