Mexican Chicken and Rice (One Pot)

I adapted this from other recipes. DH and I really enjoyed it!

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 2  boneless skinless chicken breasts, cut in 1 inch cubes
• 1⁄4 cup flour (or enough to dredge)
• 1⁄2 tablespoon paprika
• 1⁄4 tablespoon salt
• 1⁄4 tablespoon black pepper
• 1  tablespoon olive oil
• 1  small green bell pepper, diced
• 1  garlic clove, minced
• 1 (14 ounce) can diced tomatoes with juice
• 1⁄2 cup white rice
• 1⁄4 teaspoon  dried chipotle powder (can add more if desired)
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon  coriander
• 1⁄2-1  cup  chicken stock

Directions

1. 1) put flour, salt, pepper, paprika in a zip-top bag, add cubed chicken pieces. Shake until chicken is well coated in flour mixture.
2. 2) add olive oil to pre-heated skillet, add chicken. Sauté chicken until brown.
3. 3) add bell pepper and garlic to pan with chicken, sauté 2-3 minutes.
4. 4) add rice, tomatoes and next 4 ingredients to pan.
5. 5) add first 1/2 cup chicken stock to pan, cover and let cook, stirring occasionally, adding more chicken stock if needed to get rice to desired consistency.
6. 6) enjoy!