Prep 10 mins
Cook 35 mins
This is a quick and easy dish one pan method add some extra veggies like some corn or even throw in some black beans and make it an entirely new dish!!
- 2 teaspoons corn oil
- 4 boneless skinless chicken breast halves, cut into chunks
- 1 large red bell peppers (cut into thin strips) or 1 large green bell pepper (cut into thin strips)
- 1 cup onion (diced)
- 1 tablespoon pickled jalapeno pepper, minced
- 2 cups long-grain white rice
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 14 ounces whole low-sodium tomatoes (undrained)
- 1⁄4 cup green olives, sliced (optional)
- In a large non-stick skillet, warm corn oil over medium heat. Add chicken breasts and sauté until lightly browned, making sure to turn at least once, browning for about 8 minutes. Transfer to a plate and keep warm.
- Add bell pepper, onion, and jalapeño pepper to the same skillet. Sauté for about 5 minutes over medium heat. Stir in rice and continue to sauté for 1 minute more. Add the broth, water, and tomatoes with liquid, making sure to break up tomatoes a bit with a spoon.
- Return chicken breasts to the skillet. Increase heat to medium-high and bring the mixture to a boil. Reduce heat to low. Cover and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Stir in the sliced green olives if desired, and cover to cook for about 5 minutes more.