Prep 30 mins
Cook 30 mins
Seasoned tenderloins served atop a flavorful rice pilaf.
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon ground cumin
- 1 teaspoon chili powder (try chipotle or ancho chili powder)
- 1⁄2 teaspoon dried oregano, crushed
- 1 1⁄2 lbs chicken tenderloins
- 2 large limes, divided
- 2 tablespoons olive oil, divided plus more as needed
- 1 cup onion, diced
- 1 medium bell pepper, cut into 1/4-inch dice (1 cup green, red, orange or yellow)
- 2 tablespoons tomato paste
- 1 1⁄2 cups long-grain rice, rinsed
- 3 1⁄4 cups homemade broth or 3 1⁄4 cups no-salt-added chicken broth
- 2 tablespoons finely chopped cilantro
- shredded cheddar cheese, monterey jack cheese or Mexican blend cheese
- Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter.
- Combine the salt, pepper, cumin, chili powder and oregano in a small bowl.
- Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides.
- Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes.
- Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It's not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken.
- Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil.
- Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro.
- Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.