Chili Rice with Chicken
Spice up your weeknight dinner routine with this bold and flavorful Chili Rice with Chicken recipe! This one-skillet dish combines tender, golden-browned chicken breasts with aromatic long-grain rice cooked to perfection in a zesty blend of chili powder, cumin, paprika, and tomato paste. Livened up with fresh green chilies, sweet red bell pepper, and a squeeze of lime, this hearty meal is a delicious fusion of heat and brightness. Ready in under an hour, it's a crowd-pleasing choice for busy nights that doesn’t skimp on flavor. Serve this comforting yet vibrant dish fresh from the skillet, garnished with cilantro for a refreshing touch. Perfect for lovers of spicy chicken and rice recipes, it's the ultimate comfort food with a kick!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 large Red bell pepper, diced
- 2 pieces Green chili, finely chopped
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
Start by seasoning the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic, diced red bell pepper, and chopped green chilies. Cook for another 3-4 minutes until the vegetables soften.
Add the tomato paste, ground cumin, paprika, and chili powder to the skillet. Stir everything together, allowing the spices to cook for 1-2 minutes until fragrant.
Pour in the uncooked rice and stir to coat the grains with the spice mixture.
Pour in the chicken broth, stirring well to combine. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let the rice cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
While the rice is cooking, slice the cooked chicken breasts into bite-sized pieces.
Once the rice is done, fluff it with a fork. Stir in the sliced chicken and chopped cilantro.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the chili rice with chicken hot, garnished with lime wedges for a burst of brightness. Enjoy!
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3810 mg | 166% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 19.0 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1568 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
