Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice
- 1 (14.5 ounce) can diced tomatoes
- 2 cups chicken broth
- 2 cups cooked, shredded chicken
- 1/2 cup frozen corn kernels
- 1/4 cup chopped fresh cilantro, optional
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic and cook for about 5 minutes, until the onion is softened.
- Add the bell pepper, cumin, chili powder, paprika, salt, and pepper and cook for another 2 minutes.
- Stir in the rice and cook for 1 minute.
- Add the tomatoes, broth, chicken, and corn and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, until the rice is cooked and the liquid is absorbed.
- Stir in the cilantro, if using, and serve.
Interesting Facts
- This dish is a great way to use up leftovers from a roast chicken.
- The Mexican flavors in this dish come from the cumin, chili powder, and smoked paprika.
- This dish can be served as a main dish or as a side dish.
- You can customize this dish with different vegetables, such as bell peppers, corn, or peas.