Spanish Chicken and Rice
Ingredients
| 1 tsp | chili powder |
| 3⁄4 tsp | salt |
| 1⁄2 tsp | cumin |
| 2 | chicken breasts, cut into 1-inch cubes |
| 1 1⁄2 cups | rice |
| 1 med | onion |
| 1 can | 14.5 oz diced tomatoes |
| 1 | green bell pepper, chopped |
| 4 ozs | cheddar cheese, shredded |
Steps
- Place chili powder, salt, cumin, and pepper in large resealable plastic food bag; add chicken strips. Tightly seal bag. Turn bag several times to season chicken.
- Cook chicken strips over medium-high heat, stirring occasionally, until lightly browned, 4 to 5 minutes. Stir in rice and onion. Continue cooking, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in water, tomatoes and green pepper. Continue cooking until mixture comes to a boil, 4 to 6 minutes.
- Reduce heat to low. Cover, cook until liquid is absorbed, 18 to 22 minutes. Remove skillet from heat. Sprinkle with cheese. Cover and let stand until cheese is melted.