Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds chicken breasts or thighs (, cut into bite-size pieces)
  • 1/2 teaspoon coarse Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 bell peppers (, cut into strips)
  • 1/2 white onion (, thinly sliced)
  • 2 cloves garlic (, minced)
  • 1 1/2 cups jasmine rice
  • 2 tablespoons taco seasoning (, equal to one standard packet)
  • 8 ounces plain tomato sauce
  • 1 3/4 cup low sodium chicken broth
  • sour cream
  • scallions (, thinly sliced)

Instruction

  • Heat the vegetable oil over medium heat in a 16-inch cast iron skillet or large pan. Meanwhile, season the chopped chicken with the salt and pepper.
  • Add the chicken, browning for 3-4 minutes, chicken may not be fully cooked.
  • To the same skillet, add the bell pepper, onion and garlic, sauteing for 2-3 minutes or until just softened.
  • Add the rice, toasting for for 2-3 minutes.
  • Add the tomato sauce, chicken broth and taco seasoning. Bring to a low boil.
  • When boiling, reduce to low and cover. Cook for 17-20 minutes or until rice is cooked and no liquid remains.
  • Fluff rice with a fork and serve, top with sour cream and scallions.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!