Description
A hearty and flavorful one-pan Cheesy Chicken and Rice dish featuring tender chicken thighs, aromatic spices, vegetables, and melted cheddar cheese, perfect for a satisfying family meal in just 45 minutes.
Ingredients
Scale
Rice and Chicken
- 2 cups long-grain white rice
- 1 lb boneless, skinless chicken thighs, cut into chunks
Vegetables and Spices
- 2 tbsp olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup frozen peas
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Liquids and Cheese
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and green bell pepper, sautéing for about 5 minutes until they are softened and fragrant.
- Cook Chicken: Add the chicken thigh chunks to the skillet and cook, stirring occasionally, until they are lightly browned on all sides and mostly cooked through.
- Add Rice and Seasonings: Stir in the long-grain white rice, diced tomatoes with green chilies, chicken broth, frozen peas, ground cumin, paprika, chili powder, salt, and black pepper. Mix everything well to evenly distribute the ingredients and spices.
- Simmer: Bring the mixture to a gentle simmer, then cover the skillet with a lid and reduce the heat to low. Let it cook for approximately 20 minutes, or until the rice is tender and all the liquid has been absorbed.
- Cheese Melting: Once the rice is cooked, remove the lid and sprinkle shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit for 2 to 3 minutes so the cheese melts and becomes gooey.
- Serve: Remove from heat and garnish with freshly chopped cilantro. Serve immediately while hot and enjoy your cheesy chicken and rice.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs stay juicier and more flavorful.
- If you don’t have diced tomatoes with green chilies, you can use plain diced tomatoes and add extra chili powder to taste.
- For a spicier dish, add a pinch of cayenne pepper or extra chili powder.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
