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Categories:
chili powder salt ground cumin pepper butter chicken breasts long grain rice onion water tomatoes green bell pepper Cheddar cheese
Viewed: 23 - Published at: 8 years agoIngredients
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 tablespoons Land O Lakes Butter
- 12 ounces boneless skinless chicken breasts, cut into strips
- 1 1/2 cups uncooked long grain rice
- 1 medium onion, sliced
- 1 1/2 cups water
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 small (1/2 cup) green bell pepper, chopped
- 1 cup shredded Cheddar cheese
Method
- Place chili powder, salt, cumin and pepper in large resealable plastic food bag; add chicken.
- Tightly seal bag.
- Turn bag several times to season chicken.
- Melt butter in 12-inch skillet until sizzling; add seasoned chicken strips.
- Cook over medium-high heat, stirring occasionally, 4-5 minutes or until lightly browned.
- Stir in rice and onion.
- Continue cooking, stirring occasionally, 3-4 minutes or until lightly browned.
- Stir in water and tomatoes.
- Continue cooking 4-6 minutes or until mixture comes to a boil.
- Reduce heat to low.
- Cover; cook 18-22 minutes or until liquid is absorbed.
- Remove skillet from heat.
- Stir in green pepper; sprinkle with cheese.
- Cover; let stand 2-3 minutes or until cheese is melted.
