Ingredients:

  • 1.5 lbs chicken breast, cut into 1/2-inch cubes
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 cup long-grain white rice, unrinsed
  • 1.5 cups low-sodium chicken bone broth
  • 10 oz canned diced tomatoes with green chilies, undrained
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat the pan. Add 2 tbsp neutral oil to a 12 inch skillet over medium high heat until it shimmers and wisps of smoke appear.
  2. Sear the chicken. Add the 1.5 lbs of cubed chicken. Note: Don't crowd the pan; work in batches if needed.
  3. Brown the meat. Cook for 5 minutes until a golden brown crust forms on the edges. Remove chicken and set aside.
  4. Sauté the aromatics. Toss in the diced onion and red bell pepper. Cook 3-4 minutes until the onions turn translucent.
  5. Bloom the spices. Add the minced garlic and 2 tbsp taco seasoning. Stir for 30 seconds until the kitchen smells like a spice market.
  6. Toast the rice. Stir in 1 cup of unrinsed rice. Cook for 1 minute until the grains look slightly translucent at the tips.
  7. Combine and simmer. Pour in 1.5 cups bone broth and the 10 oz of tomatoes with chilies. Return chicken to the pan.
  8. Steam the grains. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 15-18 minutes until liquid is fully absorbed.
  9. The Cheesy Finish. Turn off the heat. Sprinkle 1.5 cups of sharp cheddar over the top. Cover for 2 minutes until the cheese is a molten, velvety blanket.
  10. Garnish and serve. Scatter fresh cilantro and squeeze lime wedges over the skillet before serving directly from the pan.