Spicy Mexican Rice with Chicken
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4
Calories: 400 kcal
Ingredients
- 1 cup dry jasmine rice
- 1 lb. chicken tenderloins
- 1/2 cup frozen peas
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 small yellow onion chopped
- 1 cup chicken broth
- 1 cup water
- 1 Tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. chipotle powder
- 1-1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 tsp. kosher salt
- 1 tsp. black pepper
- Fresh cilantro for garnish
Instructions
-
Preheat oven to 375 degrees F.
-
In small bowl, mix together all dry spices. Separate half into another bowl. Using one half, rub spices onto chicken.
-
Bake chicken for 20-25 minutes until internal temperature is 165.
-
In large pot, combine water, chicken broth and remaining half of dry spices. Bring to boil, then stir in rice and simmer on low for 20 minutes.
-
In skillet with olive oil, cook peppers and onions until tender, then add peas and let simmer on low until rice and chicken are done.
-
Chop chicken into cubes and stir into rice along with veggies.
-
Garnish with cilantro if desired.
Recipe Notes
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Nutrition Facts
Spicy Mexican Rice with Chicken
Amount Per Serving
Calories 400
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 73mg24%
Sodium 1376mg57%
Potassium 871mg25%
Carbohydrates 50g17%
Fiber 5g20%
Sugar 5g6%
Protein 31g62%
Vitamin A 2941IU59%
Vitamin C 77mg93%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.