Fast, easy, and tasty. Always delivers – also can be changed up with ease! I have added sweet corn and doubled the spices. Any color bell pepper is good – use what you like and what you have. Tonight I’m making it with garbanzo beans as I didn’t realize I didn’t have black beans until I was ready to stir it all together.
Ingredients: [‘oil’, ‘long grain white rice’, ‘cumin’, ‘chili powder’, ‘cooked chicken’, ‘bell peppers’, ‘black beans’, ‘chicken broth’, ‘salt’, ‘cheese’]
Quantity of Ingredients: [“2 teaspoons oil”,”1 cup uncooked regular long grain white rice”,”1 1/2 teaspoons cumin”,”1 teaspoon chili powder”,”2 cups cubed cooked chicken”,”2 cups onions and bell peppers, chopped “,”1 (15 ounce) can black beans, rinsed and drained “,”1 3/4-2 cups chicken broth”,” salt, as needed “,” shredded mexi cheese or colby-monterey jack cheese, for topping “]
Number of Servings: 4
Steps: [‘Heat oil in large skillet over medium heat. Saute peppers and onions for five minutes, or until translucent. Add rice, cumin, and chili powder, cook and stir for an additional minute.’, ‘Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until liquid is absorbed and rice is tender. *I do NOT lift the lid on this step, and I go a full 20 minutes, remove from heat, and leave covered for a few extra minutes to be sure the rice is tender*.’, ‘Remove skillet from heat. Uncover and fluff mixture with fork. Sprinkle with cheese; cover, let stand for 1-2 minutes until cheese is melted. Enjoy!’]