Fire and Rice
Turn up the heat in your kitchen with "Fire and Rice," a vibrant one-pan meal that brings bold flavors to the table in just 50 minutes! This hearty dish features tender, seasoned chicken thighs, fluffy long-grain white rice, and a medley of colorful bell peppers, spiced to perfection with smoked paprika, cumin, and a touch of cayenne for a fiery kick. Jalapeños and garlic weave into the mix, while diced tomatoes and chicken broth create a rich, flavorful base that ties everything together. Garnished with fresh cilantro, this recipe is perfect for a weeknight dinner or casual entertaining, offering a delightful balance of smoky, spicy, and savory notes. It’s a satisfying, family-friendly meal that looks as amazing as it tastes. Serve it hot and let the bold flavors speak for themselves!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1.5 cups long-grain white rice
- 1 large (diced) red bell pepper
- 1 large (diced) yellow bell pepper
- 1 medium (chopped) red onion
- 1 medium (finely chopped, seeds removed for less heat) jalapeño pepper
- 4 minced garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth
- 2 tablespoons olive oil
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until lightly browned. Remove the chicken and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the red bell pepper, yellow bell pepper, red onion, and jalapeño pepper. Sauté for 5-6 minutes, stirring occasionally, until softened.
Add the minced garlic, smoked paprika, cumin, and cayenne pepper to the pan. Stir well and cook for 1-2 minutes until the spices are fragrant.
Add the long-grain white rice to the pan and stir to coat the grains in the spice mixture.
Pour in the diced tomatoes (including their juices) and chicken broth. Stir to combine.
Return the cooked chicken to the pan, nestling it into the rice and vegetable mixture. Bring the mixture to a simmer.
Cover the pan with a tight-fitting lid and reduce the heat to low. Allow the rice to cook undisturbed for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
Remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
Garnish with freshly chopped cilantro and serve hot. Adjust salt and pepper to taste before serving, if necessary.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4354 mg | 189% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 23.2 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 371 mg | 29% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3624 mg | 77% | |
*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.
