Opis
A flavorful Mexican chicken and rice dish that’s easy to prepare.
Składniki
Skala
- 2 cups of cooked rice
- 1 pound of chicken breast, diced
- 1 cup of bell peppers, chopped
- 1 cup of onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 oz)
- 1 cup of chicken broth
- 1 tablespoon of taco seasoning
- 1 cup of shredded cheese
- Salt to taste
Instrukcje
- Heat oil in a large skillet over medium heat.
- Add diced chicken and cook until browned.
- Add onion, bell peppers, and garlic; sauté until soft.
- Stir in diced tomatoes, chicken broth, and taco seasoning.
- Simmer for 10 minutes.
- Add cooked rice and mix well.
- Top with shredded cheese and cover until melted.
- Serve hot.
Uwagi
- Adjust spice level to your preference.
- Use leftover chicken for quicker preparation.
- This dish can be stored in the fridge for up to three days.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 20 minutes
- Kategoria: Main Course
- Sposób: Skillet
- Kuchnia: Mexican
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 450
- Cukier: 4g
- Sód: 600mg
- Kwasy: 10g
- Nasycony tłuszcz: 3g
- Tłuszcze Nienasycone: 7g
- Tłuszcze trans: 0g
- Węglowodany: 55g
- Włókno: 3g
- Białko: 35g
- Cholesterol: 70mg
Słowa kluczowe: mexican chicken and rice