Fiesta Chicken and Rice
From Cook's Country.
Has Kim tried this? No
4 boneless, skinless chicken breasts
Salt and pepper
1/4 c vegetable oil
1 c long-grain rice
1 onion, chopped
4 garlic cloves, minced
1 tsp dried oregano
1 tsp chili powder
1/8 tsp cayenne pepper
1 (14.5 oz) diced tomatoes, drained
1 green bell pepper, chopped
1 1/4 c low-sodium chicken broth
1 c shredded Mexican-style cheese
4 scallions, sliced thin
1. Season chicken liberally with salt and pepper. Heat oil in large, heavy skillet over medium-high heat until shimmering. Cook chicken until golden brown on one side, about 4 minutes. Transfer chicken to large plate, leaving fat in pan.
2. Add rice, onion, and 1/2 tsp salt to skillet and cook, stirring frequently, until grains are sizzling and toasted and onion begins to soften, about 2 minutes. Stir in garlic, oregano, chili powder, and cayenne and cook until fragrant, about 15 seconds. Stir in tomatoes, green papper, and broth, and bring to boil, scraping up any browned bits. Nestle chicken, browned side up, into rice and pour in any juices accumuated on the plate. Cover skillet, reduce heat to low, and cook until chicken is cooked through, about 12 minutes.
3. Working quickly, transfer chicken to cutting board and cover loosely with foil. Stir rice, replace cover, and continue cooking untilrice is tender and liquid is absorbed, about 12 minutes. Slice chicken breasts into 1/2 inch pieces.
4. Remove skillet from heat. Arrange sliced chicken on top of rice and sprinkle with cheese and scallions. Cover and let stand until cheese is melted, about 5 minutes. Serve.