Chili Rice With Chicken

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 12 ounces boneless skinless chicken breast halves, cut into 2-by- 1/4-inch strips
• 1/2 green bell pepper, coarsely chopped
• 1/2 red bell pepper, coarsely chopped
• 1/2 cup minced onion
• 2 garlic cloves, minced
• 1 teaspoon minced jalapeno pepper (to taste)
• 1 teaspoon chili powder (to taste)
• 2 teaspoons minced fresh oregano (or 1/2 tsp. dried oregano)
• 1/2 teaspoon ground cumin
• 3 cups cooked rice (long-grain or brown)
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1/2 teaspoon black pepper (to taste)

Recipe

• 1 heat the oil in a large nonstick skillet over medium-high heat.
• 2 add the chicken; cook, stirring occasionally, for 2 to 3 minutes, or until it is no longer pink on the outside.
• 3 stir in the bell peppers, onion, garlic, jalapeno pepper, chili powder, dried oregano (if using), and cumin.
• 4 cook, stirring occasionally, for about 5 minutes, or until the vegetables are tender and the chicken is cooked through.
• 5 reduce the heat to medium.
• 6 stir in the rice, tomatoes with juice, fresh oregano (if using), and pepper.
• 7 heat through, stirring occasionally, for about 5 minutes.
• 8 taste and adjust the seasoning.
• 9 note:.
• 10 this dish will keep for up to 2 days in the refrigerator and reheats well.
• 11 optional:.
• 12 when stirring in the rice, add one 15-ounce can beans, drained and rinsed, such as black beans, kidney beans, or garbanzo beans.