One Pot Mexican Chicken And Rice - Poultry & Chicken Recipes - LGCM

Name: One Pot Mexican Chicken And Rice - Poultry & Chicken Recipes - LGCM
Ingredients: 1.5 lb(s) Boneless Skinless Chicken Breast (cut into 1″ chunks); 1 Red Bell Pepper (diced); 1 Onion (diced); 1 can(s) Tomatoes (24 oz); 2 cup(s) Cheddar Cheese (chopped); 1.5 cup(s) White Rice (shredded); 1 cup(s) Chicken Broth; 1 cup(s) Frozen Corn; 2 clove(s) Garlic; 2 Tbsp Fajita Seasoning (minced); 2 Tbsp Vegetable Oil (or taco – add more seasoning for more flavor); Cilantro; Heat the olive oil over medium high heat in a large skillet. Once hot, add the chicken, onion and garlic and cook until the chicken is browned on all sides, about 2 minutes per side.; Once rice is cooked and liquid is absorbed, stir half the cheese into the dish. Serve the mixture with more cheese on top and garnished with fresh chopped cilantro. Enjoy!

lakegenevacountrymeats.com

We absolutely love the flavor of our One Pot Mexican Chicken and Rice dish! Basically, we take our favorite elements of enchiladas and combine them with rice

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Ingredients

1.5 lb(s) Boneless Skinless Chicken Breast (cut into 1″ chunks)
1 Red Bell Pepper (diced)
1 Onion (diced)
1 can(s) Tomatoes (24 oz)
2 cup(s) Cheddar Cheese (chopped)
1.5 cup(s) White Rice (shredded)
1 cup(s) Chicken Broth
1 cup(s) Frozen Corn
2 clove(s) Garlic
2 Tbsp Fajita Seasoning (minced)
2 Tbsp Vegetable Oil (or taco – add more seasoning for more flavor)
Cilantro
Heat the olive oil over medium high heat in a large skillet. Once hot, add the chicken, onion and garlic and cook until the chicken is browned on all sides, about 2 minutes per side.
Once rice is cooked and liquid is absorbed, stir half the cheese into the dish. Serve the mixture with more cheese on top and garnished with fresh chopped cilantro. Enjoy!