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Chili Rice with Chicken

This rice entrée can be pleasantly spicy or seriously fiery just by adjusting amounts of chili powder, jalapeno pepper and black pepper.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

1 tablespoon olive oil
2 to 3 (12 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 2-inch by 1/4-inch strips
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 cup finely chopped onion
1 teaspoon minced jalapeno pepper, or to taste
2 cloves garlic, minced
1 teaspoon chili powder, or to taste
2 teaspoons minced fresh oregano
1/2 teaspoon ground cumin
3 cups cooked rice (long-grain white or brown)
1 can (14-1/2 ounces) diced tomatoes, with juice
1/2 teaspoon pepper, or to taste

Instructions 

Heat oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 2 to 3 minutes, or until it is lightly browned but not cooked through.

Stir in bell peppers, onion, jalapeno pepper, garlic, chili powder, dried oregano (if using), and cumin. Cook, stirring occasionally, for about 5 minutes or until vegetables are tender and chicken is cooked through.

Reduce heat to medium. Stir in rice, tomatoes with juice, fresh oregano (if using), and pepper. Heat through, stirring occasionally, for about 5 minutes. Taste and adjust seasoning.

Variations 

1 teaspoon jarred minced garlic may be substituted for minced fresh garlic.

1/2 teaspoon dried oregano may be substituted for fresh minced oregano.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

 

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      298
    • Calories from Fat 
      14%
    • Total Fat 
      5g
    • Saturated Fat 
      1g
    • Total Carbohydrate 
      42g
    • Protein 
      21g
    • Sugars 
      5g
    • Cholesterol 
      49mg
    • Dietary Fiber 
      4g
    • Sodium 
      264mg
  • DAILY VALUE
    • Vitamin A 
      32%
    • Vitamin C 
      47%
    • Calcium 
      6%
    • Iron 
      13%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      0.5
    • Vegetable 
      1
    • Fruit 
      0.5
    • Very Lean Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source