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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This rice entrée can be pleasantly spicy or seriously fiery simply by adjusting the amounts of chili powder, jalapeno pepper, and black pepper. Recipe from one of my favorite chefs: Paulette Mitchell Ingredients:
1 tablespoon olive oil |
12 ounces boneless skinless chicken breast halves, cut into 2-by- 1/4-inch strips |
1/2 green bell pepper, coarsely chopped |
1/2 red bell pepper, coarsely chopped |
1/2 cup minced onion |
2 garlic cloves, minced |
1 teaspoon minced jalapeno pepper (to taste) |
1 teaspoon chili powder (to taste) |
2 teaspoons minced fresh oregano (or 1/2 tsp. dried oregano) |
1/2 teaspoon ground cumin |
3 cups cooked rice (long-grain white or brown) |
1 (14 1/2 ounce) can diced tomatoes with juice |
1/2 teaspoon black pepper (to taste) |
Directions:
1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add the chicken; cook, stirring occasionally, for 2 to 3 minutes, or until it is no longer pink on the outside.
3. Stir in the bell peppers, onion, garlic, jalapeno pepper, chili powder, dried oregano (if using), and cumin.
4. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are tender and the chicken is cooked through.
5. Reduce the heat to medium.
6. Stir in the rice, tomatoes with juice, fresh oregano (if using), and pepper.
7. Heat through, stirring occasionally, for about 5 minutes.
8. Taste and adjust the seasoning.
9. NOTE:.
10. This dish will keep for up to 2 days in the refrigerator and reheats well.
11. OPTIONAL:.
12. When stirring in the rice, add one 15-ounce can beans, drained and rinsed, such as black beans, kidney beans, or garbanzo beans.
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