Description
A vibrant and flavor-packed dish that combines chicken, rice, and fresh vegetables, inspired by Caribbean cuisine.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 1/2 cups chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen peas
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add diced onion and red bell pepper. Sauté for 3-4 minutes until softened and fragrant. Add minced garlic and cook for an additional minute.
- Stir in the long-grain white rice and toast for 1-2 minutes, stirring occasionally.
- Add the undrained diced tomatoes, chicken broth, black beans, and cooked chicken back into the skillet. Stir well and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and has absorbed the liquid.
- Add frozen peas and cook for an additional 5 minutes. Remove from heat and let sit, covered, for another 5 minutes. Fluff the rice gently with a fork before serving.
Notes
Garnish with fresh cilantro and serve with lime wedges for added flavor. Adjust the cayenne pepper according to your spice tolerance.
