Boneless skinless chicken thighsLong-grain white riceBell peppers (red, yellow, or green)OnionGarlicCuminPaprikaChili powderLow-sodium chicken brothMonterey Jack or cheddar cheeseSour cream Marinate the chicken with olive oil, garlic, cumin, paprika, and salt for at least 30 minutes.Heat a skillet over medium-high heat, sear the marinated chicken until golden brown, about 5-7 minutes per side, then remove and let rest.Sauté diced onion and bell peppers in the same skillet for about 5 minutes.Add rice to the vegetables, stir, toast for a minute, then add chicken broth, bring to a boil, reduce heat, cover, and cook for 15-20 minutes.In a saucepan, combine cheese, sour cream, and a splash of milk over low heat until creamy.Slice the cooked chicken and mix it with the rice and sautéed vegetables. Drizzle creamy queso over the top and serve hot. - Author: techninews2018
- Prep Time: 30 minutes
- minutes: 30
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Calories: 500 calories
- Sugar: 2 grams
- Fat: 25 grams
- Saturated Fat: 25 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 30 grams
