Total Time
Prep 30 mins
Cook 21 mins

I played around with this one, which was originally from Pillsbury. My family likes it, and so do I.

Ingredients Nutrition


  1. Add oil to a large skillet; heat over medium-high until it gets hot.
  2. Add rice, cumin, and chili powder; stir and cook for 1 minute.
  3. Add the next 8 ingredients to the skillet; stir to mix.
  4. Bring to a boil; lower the heat, cover and simmer 15-18 minutes or until the liquid is absorbed and the rice is tender; stir every now and then.
  5. Take the skillet from the heat; removed cover and fluff the mixture with a fork.
  6. Sprinkle with cheese; cover and let set for 1-2 minutes or until the cheese is melted.
  7. Sprinkle with a little chopped fresh cilantro for garnish.
  8. Serve.
Most Helpful

5 5

This was a very tasty, one pot meal that was perfect for a weeknight dinner. The combination of ingredients worked well together and everyone enjoyed it. Very colorful too, from all the bell peppers.

5 5

This was good and really easy to whip up. Didn't have bell peppers on and. Tossed in half a bag of frozen corn instead of the peppers. Also tossed in a can of diced tomatoes, and skipped the cheese for a healthier dinner. This was good and worked really well for everyone including kids.

5 5

The kids loved it. It was easy and a great use of leftover chicken. I used converted rice, it keeps its texture better than white rice in dishes like this.