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Southwest Chicken and Rice

Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 559kcal

Ingredients

  • 3/4 cup White rice rinsed
  • 1 tbsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 1 Green bell pepper seeded and diced
  • 2 cloves Garlic minced
  • 3 cups Chicken broth
  • 1 lb Chicken breast boneless skinless
  • 2 cups Crushed tomatoes
  • 2 tbsp Chili powder dont use all for less spiciness
  • 2 tbsp Ground cumin
  • 2 tbsp Paprika
  • 4 oz Cheddar cheese shredded
  • 2 oz Tortilla chips
  • 2 tbsp Scallions sliced diagonally
US Customary - Metric

Instructions

  • Cook the rice according to the directions on the package. Once done drain any excess water if necessary and season with salt and pepper.
  • Heat the oil in a pot on medium heat. Add in the onion, peppers, and garlic. Saute for 3 - 4 minutes. Then add in the broth, chicken, crushed tomatoes, chili powder, cumin, and paprika. Season with salt and pepper, cover partially with a lid and bring to a simmer for 20 minutes.
  • Remove the chicken from the pot, using 2 forks pull the chicken apart to shred. Then return the chicken to the pot.
  • Ladle into bowls with rice and cheddar cheese on top. Serve with tortilla chips. Garnish with scallions.

Nutrition

Calories: 559kcal | Carbohydrates: 54g | Protein: 39g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 1248mg | Potassium: 1285mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3587IU | Vitamin C: 49mg | Calcium: 348mg | Iron: 7mg