One Skillet Chicken and Rice with Bell Peppers and Cheese

A one-skillet meal with everything you love, loaded right into the pan. Golden chicken, caramelized bell peppers and onion, toasted rice, a sexy/savory broth, and a decent amount of cheese to pull it all together. You will be floored with the amount of flavor rocketing out of this easy dish.

Even I'm blown away, and I write recipes for a living. What blows my mind is the flavor in the rice. Because it cooks with the chicken, peppers, onion, garlic, and pantry-staple herbs/spices, it's got flavor emanating from the core of each kernel. That's depth, baby. And I love it.

As you know, I'm also a huge fan of one-skillet meals! All that flavor, a family-style presentation, and one pan to clean. Winning on every level.

If you're dairy-free, this dish is equally amazing without the Mexican cheese on top!

One Skillet Chicken and Rice with Bell Peppers and Cheese

1 tablespoon olive oil
1 each red and green bell pepper, seeded and chopped
1/2 cup chopped onion
1 pound boneless skinless chicken, cut into bite-size pieces
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon dried cilantro
1 teaspoon dried oregano
Salt and ground black pepper
1 cup rice of choice
2 cups chicken broth
1 cup shredded Mexican cheese blend (or cheddar, or Monterey Jack, or a combination)
Chopped green onions for serving

Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook for 3 to 5 minutes, until tender. Add the chicken and garlic and cook for 3 to 5 minutes, until the chicken is golden brown on all sides, stirring frequently. Add the chili powder, cilantro, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 30 to 60 seconds, until the herbs and spices are fragrant. Add the rice and cook for 1 minute. until golden brown, stirring constantly.
Add the broth and bring to a simmer. Reduce the heat to low, cover and simmer for 15 to 20 minutes, until the rice is tender, stirring occasionally. Stir to fluff the rice. Cover everything with the cheese, cover and remove the pan from the heat. Let stand for 1 minute to melt the cheese.
Top with green onions and serve hot.
Serves 4