Total Time
40mins
Prep 10 mins
Cook 30 mins

Fast & easy with lots of flavor. Perfect for those nights on the run when you want something hot & spicy

Ingredients Nutrition

Directions

  1. Combine chicken, cumin and salt tossing to coat.
  2. Heat oil in a large skillet over medium high heat.
  3. Add onion, bell pepper and garlic, saute for 2 minutes.
  4. Add chicken, saute stirring constantly, until chicken is no longer pink.
  5. Stir in rice, picante sauce and broth, mixing well.
  6. Bring mixture to a boil.
  7. cover and remove from heat.
  8. Let stand 10 minutes or until all liquid is absorbed Sprinkle with cheese.
  9. Cover and let stand another 10 minutes.
  10. sprinkle with tomatoes& olives.
  11. Service with a dollop of sour cream.
Most Helpful

This was soooo easy and had so much flavor! I never used instant rice so I was worried about the taste/texture but it was perfect! This was also my first time using cumin and I loved the combination of flavors in this dish. I didn't have any tomatoes, gr peppers or olives on hand so I made do w/o...but will definitely add them next time I make this. Thanks Cher!

J e l i s a November 12, 2003

I had a craving for Tex Mex and this hit the spot!! Perfect combination of flavors and spices. I followed the recipe as closely as possible, subbing cheddar for jack and omitting the olives. Served this with a side of Coronas (well, not for dd and ds). Thank you for posting this delicious recipe!!

Mermaid November 06, 2003