Description
Transform your dinner into a fiesta with our Spicy Chicken and Rice Skillet. This dish is packed with bold flavors, tender chicken, and cheesy goodness, all in one comforting skillet meal. Perfect for family nights or impressing guests with minimal fuss!
Ingredients
– 1 lb of chicken tenderloin, diced
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1 teaspoon dried cilantro
– 1 onion, diced
– 1 tablespoon minced garlic
– 1 10 oz can of diced tomatoes with green chilies (such as Rotel)
– 1 8 oz can of tomato sauce
– 1 1/2 cups chicken broth
– 1 cup long grain white rice, uncooked
– 2 cups shredded cheddar cheese
– 4 small tomatoes, diced
– 1/2 onion, diced
– 1 jalapeño, diced
– 1/2 bunch of cilantro, chopped
– 2 limes, juiced
– Salt and pepper to taste
Instructions
1. In a large skillet over medium-high heat, season the diced chicken tenderloin with salt, black pepper, cayenne pepper, chili powder, cumin, and dried cilantro.
2. Add the onion and minced garlic to the skillet and cook until the chicken is cooked through and the onions have softened.
3. Stir in the can of diced tomatoes with green chilies and tomato sauce. Pour in the chicken broth and add the uncooked rice to the skillet.
4. Mix everything well, cover with a lid, and simmer on medium-low heat for 15-20 minutes or until the rice is cooked through.
5. Once cooked, sprinkle shredded cheddar cheese on top. Allow the cheese to melt or place the skillet under the broiler for a quick melt.
6. For the pico de gallo, combine diced tomatoes, onion, jalapeño, and chopped cilantro in a bowl. Stir in lime juice and season with salt and pepper to taste. Refrigerate until ready to serve.
7. Serve the spicy chicken and rice skillet hot, topped with fresh pico de gallo. Enjoy with tortilla chips if desired.