Grand Chicken Rice Ole

Spice up your weeknight dinner routine with this vibrant and flavorful Grand Chicken Rice Ole! This one-skillet wonder pairs tender, golden-browned chicken strips with aromatic sautéed onions, bell peppers, and garlic, all simmered in a zesty tomato and green chili sauce. Hearty white rice soaks up the bold spices of cumin, chili powder, and paprika, creating a perfectly seasoned base that's topped with melty cheddar cheese and fresh cilantro. Quick to prep and easy to cook in just 50 minutes, this crowd-pleasing dish is perfect for busy weeknights or casual gatherings. Serve it with a squeeze of tangy lime for a Southwestern-inspired meal bursting with color, texture, and irresistible flavors!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 cups cooked white rice
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 pieces garlic cloves, minced
• 1 can (14 ounces) canned diced tomatoes with green chilies
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 cup shredded cheddar cheese
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 piece lime, cut into wedges

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Season the chicken breasts with salt and black pepper. Cook the chicken in the skillet for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the chopped onion, red bell pepper, and green bell pepper for about 5 minutes, or until softened.

Step 4

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Add the canned diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, paprika, and salt to the skillet. Stir to combine.

Step 6

Slice the cooked chicken into strips and return it to the skillet with the sauce. Simmer for about 10 minutes to allow the flavors to meld.

Step 7

Stir in the cooked white rice until evenly coated with the sauce. Cook for another 3-5 minutes until heated through.

Step 8

Sprinkle the shredded cheddar cheese over the top of the dish. Cover the skillet and let it sit for 2-3 minutes, or until the cheese is melted and bubbly.

Step 9

Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	1954.1 grams (1954.1g)

Amount per serving	% Daily Value*
Calories	1963

Total Fat 80.10g	103%
Saturated Fat 32.50g	163%
Polyunsaturated Fat 2.90g
Cholesterol 417mg	139%
Sodium 5506mg	239%
Total Carbohydrate 152.00g	55%
Dietary Fiber 20.20g	72%
Total Sugars 24.20g
Protein 157.80g	316%

Vitamin D 4IU	18%
Calcium 1102mg	85%
Iron 15mg	83%
Potassium 2778mg	59%

*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: 36.8%

Protein: 32.2%

Carbs: 31.0%