One-Skillet Spicy Chicken and Rice
An easy one-skillet meal made with seasoned chicken, rice and fresh vegetables.
Ingredients
For the Chicken:
- 1 boneless skinless chicken breast cut into bite size pieces
- 1/2 of a poblano pepper stem and seeds removed, cut into medium size pieces (about 2-inches)
- 1 tablespoon olive oil
- 1/2 teaspoon pasilla ancho chili powder
- 4 dashes salt
For the Rice:
- 2 cups cooked white rice
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- 2 cloves garlic peeled and chopped
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon ground cumin
- 1 teaspoon Mexican dried oregano or regular oregano
- 2 Roma tomatoes chopped
- 1/4 cup water
- 1/4 teaspoon salt or salt to taste
For the Topping:
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded lettuce
Instructions
For the Chicken:
- Preparing the Chicken - To a medium size bowl add the chicken, poblano pepper, pasilla ancho chili powder, olive oil and salt. Stir together so that the chicken is coated with the spices.
- Cooking the Chicken - Heat a skillet on medium heat and add the seasoned chicken. Stir together and continue stirring as it cooks.
- When the chicken is thoroughly cooked (about 7 to 8 minutes) transfer it from the pan into a small bowl and set aside.
- Keep the skillet on the stove (with the heat off) to use for the rice.
For the Rice:
- In the same skillet as the chicken was cooked in, add olive oil and red onion. Stir and add the garlic. Continuously stir as they cook for 5 minutes.
- Then add the white rice, tomatoes, chipotle chili powder, cumin, dried oregano, water, and salt. Stir together.
- If the rice is looking a little dry, stir in a little bit more water.
- To the pan, add the chicken and cook for another 4 minutes to warm the chicken.
For the Toppings:
- Serve warm topped with shredded cheddar cheese and lettuce.