One-Pot Chicken And Rice | Recipe Cart

Ingredients

• 1 pound thin-sliced chicken cutlets (cut into bite-sized cubes)
• 2 tablespoons olive oil (divided)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 1 teaspoon cayenne powder (more or less, depending on preference)
• Salt
• pepper
• 1 yellow onion (peeled and diced)
• 3 cloves garlic (peeled and minced)
• 2 tablespoons butter
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon cayenne powder (optional)
• 1 cup white rice (long-grain, preferred)
• 2 cups chicken stock (plus more, as needed)
• 14 1/2 ounces can diced tomatoes
• ½ cup shredded sharp cheddar or Mexican blend cheese (optional)
• 2 scallions (minced, white and green parts kept separate)
• 1 avocado (peeled and cored)
• 1 jalapeño (trimmed and minced)
• 1 lime (juiced)
• ¼ red onion (peeled and minced)
• 2 cloves garlic (peeled and minced)