Description
A vibrant and comforting bowl filled with succulent chicken, sweet corn, and colorful bell peppers, all combined with fluffy rice and aromatic spices.
Ingredients
Scale
- 2 cups cooked rice (jasmine or basmati)
- 1 lb chicken breast, diced
- 1 cup corn (fresh or frozen)
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
- Toss in the diced chicken breast. Season with salt, pepper, and cumin, cooking until the chicken browns and is thoroughly cooked, about 5-7 minutes.
- Stir in the diced bell pepper and corn, cooking for an additional 5 minutes until the vegetables are tender-crisp.
- Mix in the cooked rice, stirring until everything is heated through.
- Garnish with fresh cilantro if desired, and serve hot.
Notes
Make-ahead tips: Prep chicken, veggies, and rice up to two days in advance. This recipe is versatile; you can use turkey or tofu instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 70mg
Keywords: chicken, rice bowl, easy recipe, weeknight dinner, Tex-Mex