Chicken Rice Mexicana

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

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook for about 5 minutes, until the onion is softened.
3. Add the bell pepper, cumin, chili powder, paprika, salt, and pepper and cook for another 2 minutes.
4. Stir in the rice and cook for 1 minute.
5. Add the tomatoes, broth, chicken, and corn and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, until the rice is cooked and the liquid is absorbed.
7. 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.