Fire and Rice

Turn up the heat in your kitchen with "Fire and Rice," a vibrant one-pan meal that brings bold flavors to the table in just 50 minutes! This hearty dish features tender, seasoned chicken thighs, fluffy long-grain white rice, and a medley of colorful bell peppers, spiced to perfection with smoked paprika, cumin, and a touch of cayenne for a fiery kick. Jalapeños and garlic weave into the mix, while diced tomatoes and chicken broth create a rich, flavorful base that ties everything together. Garnished with fresh cilantro, this recipe is perfect for a weeknight dinner or casual entertaining, offering a delightful balance of smoky, spicy, and savory notes. It’s a satisfying, family-friendly meal that looks as amazing as it tastes. Serve it hot and let the bold flavors speak for themselves!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1.5 cups long-grain white rice
• 1 large (diced) red bell pepper
• 1 large (diced) yellow bell pepper
• 1 medium (chopped) red onion
• 1 medium (finely chopped, seeds removed for less heat) jalapeño pepper
• 4 minced garlic cloves
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chicken broth
• 2 tablespoons olive oil
• 0.25 cup (chopped, for garnish) fresh cilantro
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the boneless, skinless chicken thighs into bite-sized pieces. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until lightly browned. Remove the chicken and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of olive oil. Add the red bell pepper, yellow bell pepper, red onion, and jalapeño pepper. Sauté for 5-6 minutes, stirring occasionally, until softened.

Step 4

Add the minced garlic, smoked paprika, cumin, and cayenne pepper to the pan. Stir well and cook for 1-2 minutes until the spices are fragrant.

Step 5

Add the long-grain white rice to the pan and stir to coat the grains in the spice mixture.

Step 6

Pour in the diced tomatoes (including their juices) and chicken broth. Stir to combine.

Step 7

Return the cooked chicken to the pan, nestling it into the rice and vegetable mixture. Bring the mixture to a simmer.

Step 8

Cover the pan with a tight-fitting lid and reduce the heat to low. Allow the rice to cook undisturbed for 18-20 minutes, or until the liquid is absorbed and the rice is tender.

Step 9

Remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.

Step 10

Garnish with freshly chopped cilantro and serve hot. Adjust salt and pepper to taste before serving, if necessary.

Nutrition Facts

Serving size	2229.3 grams (2229.3g)

Amount per serving	% Daily Value*
Calories	1897

Total Fat 82.10g	105%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 2.70g
Cholesterol 567mg	189%
Sodium 4354mg	189%
Total Carbohydrate 145.50g	53%
Dietary Fiber 18.90g	68%
Total Sugars 23.20g
Protein 143.10g	286%

Vitamin D 32IU	159%
Calcium 371mg	29%
Iron 16mg	88%
Potassium 3624mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 30.2%

Carbs: 30.7%