Ingredients
- 2 boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup frozen peas
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- Salt & pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
1. Cook the Chicken
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and season with salt, pepper, cumin, paprika, and turmeric.
- Cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
- Remove the chicken from the skillet and set aside.
2. Sauté the Vegetables
- In the same skillet, add chopped onion, bell pepper, and garlic.
- Sauté for 3-4 minutes until softened and fragrant.
3. Cook the Rice
- Stir in the rice and cook for 2 minutes, allowing the grains to absorb the flavors.
- Pour in the chicken broth and bring to a boil.
4. Simmer
- Reduce heat, cover, and let the rice simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Finish the Dish
- Stir in the frozen peas and return the cooked chicken to the skillet.
- Let everything cook for another 2-3 minutes until heated through.
6. Serve & Garnish
- Garnish with fresh cilantro and serve with lime wedges for a citrusy touch.
- Enjoy warm!
Notes
- Add Vegetables: Try adding carrots, corn, or spinach for extra nutrients.
- Use Brown Rice: Swap white rice for brown rice but increase cooking time by 10-15 minutes.
- Spicy Version: Add red pepper flakes or chopped jalapeños for extra heat.
- Swap the Protein: Use chicken thighs, shrimp, or tofu for a twist!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, One-Pan Meal
- Method: Stovetop
- Cuisine: Peruvian, Latin American
