Grand Chicken Rice Ole
Spice up your weeknight dinner routine with this vibrant and flavorful Grand Chicken Rice Ole! This one-skillet wonder pairs tender, golden-browned chicken strips with aromatic sautéed onions, bell peppers, and garlic, all simmered in a zesty tomato and green chili sauce. Hearty white rice soaks up the bold spices of cumin, chili powder, and paprika, creating a perfectly seasoned base that's topped with melty cheddar cheese and fresh cilantro. Quick to prep and easy to cook in just 50 minutes, this crowd-pleasing dish is perfect for busy weeknights or casual gatherings. Serve it with a squeeze of tangy lime for a Southwestern-inspired meal bursting with color, texture, and irresistible flavors!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups cooked white rice
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 pieces garlic cloves, minced
- 1 can (14 ounces) canned diced tomatoes with green chilies
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lime, cut into wedges
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and black pepper. Cook the chicken in the skillet for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the chopped onion, red bell pepper, and green bell pepper for about 5 minutes, or until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the canned diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, paprika, and salt to the skillet. Stir to combine.
Slice the cooked chicken into strips and return it to the skillet with the sauce. Simmer for about 10 minutes to allow the flavors to meld.
Stir in the cooked white rice until evenly coated with the sauce. Cook for another 3-5 minutes until heated through.
Sprinkle the shredded cheddar cheese over the top of the dish. Cover the skillet and let it sit for 2-3 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 24.2 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1102 mg | 85% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2778 mg | 59% | |
*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.
