Ingredients
Scale
- 3 cups boneless skinless chicken breasts (cubed)
- 2 cloves fresh garlic (minced)
- 1 cup long-grain rice (uncooked)
- 2 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 cup bell peppers (diced; mixed colors)
- 2 tsp olive oil
- ½ cup sour cream (for drizzling)
Instructions
- Gather all ingredients. Cube the chicken, dice the bell peppers, and mince the garlic.
- Heat olive oil in a large skillet over medium heat. Add seasoned chicken; cook until golden brown (5-7 minutes).
- Stir in minced garlic and bell peppers; sauté until soft (about 5 minutes).
- Add uncooked rice, chicken broth, and taco seasoning; bring to a simmer.
- Cover tightly, reduce heat to low, and cook for about 20 minutes until rice is tender.
- Top with cheese; cover until melted (about 3 minutes). Serve with a drizzle of sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: Approximately 1½ cups
- Calories: 410
- Sugar: 2g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg