Ingredients

The following ingredients have 8 Servings
  • 2 lbs boneless chicken breasts or thighs (cut into 1" pieces)
  • 2 cups brown or white rice (rinsed & drained)
  • 1 large onion (diced)
  • 3 large garlic cloves (minced)
  • 3 tbsp oil
  • 1 tsp cumin
  • 1/2 tsp salt
  • Ground black pepper (to taste)
  • 14 oz can diced tomatoes (low sodium)
  • 1 cup salsa (I used medium)
  • 2 cups water
  • 1 cup Tex Mex cheese (cheddar or marble cheese, shredded)
  • Cilantro (green onion, avocado, tomato, yogurt for toppings)

Instruction

  • Preheat large ceramic non-stick skillet on medium heat and swirl 1 tbsp oil to coat.
  • Add onion and garlic; saute for 3-4 minutes, stirring occasionally.
  • Push veggies to the side, swirl remaining 2 tbsp oil and add rice, cumin, salt, pepper and saute for 3 minutes, stirring often (rice part only).
  • Add chicken, diced tomatoes, salsa, water and stir.
  • Bring to a boil, cover, reduce heat to low and cook with brown rice for 20 minutes and with white rice for 10 minutes.
  • Stir, cover and cook for another 20 minutes - brown rice and 5 minutes - white rice.
  • Turn off heat, add cheese and cover until melted.
  • Serve hot with desired toppings like cilantro, green onion, avocado, tomato, yogurt etc.