Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 4 chicken breast halves (, cubed)
  • 2 white onions (, sliced)
  • 1 bell pepper (, diced)
  • 3 sprigs fresh thyme (, leaves only)
  • salt and fresh ground pepper (, to taste)
  • 3 garlic cloves (, minced)
  • 1 1/4 cups water
  • 1 1/2 cups uncooked instant rice (brown rice or white rice)
  • 1/2 cup light sour cream (you can also use yogurt)
  • 1 large tomato (, diced)
  • 1/2 teaspoon sweet paprika
  • 1 cup reduced fat shredded monterey jack cheese ((optional))
  • 2 green onions (, sliced (optional))
  • parsley (, for garnish)

Instruction

  • Heat olive oil in a large non-stick skillet over medium-high heat. (I used a 12-inch cast iron skillet)
  • Add cubed chicken pieces; cook until browned on all sides, about 3 minutes.
  • Add onions and peppers.
  • Season with salt, ground pepper, and fresh thyme leaves.
  • Continue to cook, stirring occasionally, until vegetables are tender; about 6 minutes.
  • Stir in garlic, water, rice, and sour cream; stir until well blended.
  • Bring mixture to a boil.
  • Add tomatoes and season with paprika.
  • Lower heat to a simmer, cover the pan, and continue to cook for about 7 minutes, or until rice is tender.
  • Remove from heat; stir in cheese and garnish with green onions and parsley.
  • Taste for seasonings and adjust accordingly.
  • Serve.
  • OPTIONAL: For a browned, crusty top, you can pop the skillet under the broiler for a minute or 2.