Mexican Chicken and Vegetable Rice Skillet
A hearty one-pan meal featuring tender chicken and a medley of seasonal vegetables cooked with rice and bold Mexican spices.
Ingredients
- Chicken Breast200 g
- Rice80 g
- Chicken Broth400 ml
- Onion75 g
- Garlic10 g
- Bell Pepper100 g
- Tomatoes100 g
- Olive Oil20 ml
- Bell Pepper100 g
- Oregano1 g
- Salt1 g
- Pepper0.5 g
- Courgette100 g
- Corn75 g
- Cumin3 g
- Chili Powder2 g
- Cilantro5 g
Instructions
- 1Step 1
Dice the chicken breast (200g). This takes about 3 minutes.
- 2Step 2
Chop the onion (75g), mince the garlic (10g), chop the bell pepper (100g) and courgette (100g), and dice the tomatoes (100g). This takes about 12 minutes.
- 3Step 3
Heat the olive oil (20ml) in a large skillet or pan over medium-high heat. Add the diced chicken and cook until browned on all sides, about 6-8 minutes. Use the longer time for calculation (8 minutes). Remove the chicken from the skillet and set aside.
- 4Step 4
Add the chopped onion, bell pepper, and courgette to the same skillet. Sauté for 5-7 minutes until slightly softened. Use the longer time for calculation (7 minutes).
- 5Step 5
Stir in the minced garlic, cumin (3g), chili powder (2g), and oregano (1g). Cook for 1 minute until fragrant.
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