Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 (10 oz) can diced tomatoes with green chilies
- ½ cup tomato sauce
- 1 cup low-sodium chicken broth
- 1 cup uncooked long grain white rice
- 1½ cups shredded Colby Jack cheese
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add diced chicken breast. Season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook 5–6 minutes until lightly browned.
- Add diced tomatoes with chilies, tomato sauce, chicken broth, and rice. Stir and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
- Remove lid, stir in shredded Colby Jack cheese. Turn off heat and cover for 2–3 minutes to melt the cheese.
- Top with sour cream, cilantro, lime wedges, or crushed tortilla chips if desired. Serve hot.
Notes
Swap in ground turkey, rotisserie chicken, or add black beans and corn. Use vegan cheese for a dairy-free version. Keeps well for 3–4 days and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Quick Healthy Chicken Recipes
- Method: One-Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg