Total Time
25mins
Prep 25 mins
Cook 0 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

You've done it again, Impera Magna! Yum! I didn't have any fresh oregano, had to use the dry stuff, but this is a great combination of spices, smells and tastes kind of like taco seasoning mix but a hundred times better. I halved the recipe for two of us, used half-half brown and white rice and added some black beans at the end. This was such a simple weeknight dish, it's sure to be repeated many a time. Myles also suggested that this dish without the chicken would make a great side for tacos or fajitas and I'm inclined to agree. For taste, simplicity and versatility I give you five stars :-D

oloschiavo December 05, 2006

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