YOUR SOLIN GENERATED RECIPE
One-Pan Chili-Spiced Chicken and Rice
Chicken breast and jasmine rice simmered in a single skillet with vibrant bell peppers and smoky chili spices for a fragrant, one-pan meal.
INGREDIENTS
5 oz Chicken breast
0.25 cup Jasmine rice
0.5 tbsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Yellow onion
0.5 cup Chicken bone broth
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
0.5 whole Lime
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, about 4-5 minutes.
Add the diced red bell pepper and yellow onion to the skillet, sautéing for 3 minutes until the vegetables begin to soften and become aromatic.
Stir in the dry jasmine rice and cook for 1 minute to lightly toast the grains before pouring in the chicken bone broth.
Bring the mixture to a boil, then immediately reduce the heat to low and cover the skillet with a tight-fitting lid.
Simmer for 15 to 18 minutes until the liquid is fully absorbed and the rice is tender.
Remove from the heat and let the pan sit covered for 5 minutes to allow the steam to finish the cooking process.
Fluff the rice with a fork, stir in the chopped fresh cilantro and a squeeze of fresh lime juice before serving.