Ingredients
Spice Mix
- 1.5 tsp chipotle powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Main Ingredients
- 1 lime (juice and wedges)
- 2 boneless, skinless chicken breasts (about 1 lb.)
- 1 Tbsp cooking oil
- 1 yellow onion, diced
- 1 15oz can diced tomatoes with juices
- 1 cup chicken broth
- 1 cup long grain white rice
- 2 green onions, sliced
- 1 oz Cotija cheese (optional)
Instructions
- Prepare the Spice Mix and Lime Juice: Combine the chipotle powder, cumin, garlic powder, onion powder, and salt in a bowl. Squeeze 2 tablespoons of juice from the lime into a separate bowl and save remaining half lime for garnish.
- Flatten and Season Chicken: Use a rolling pin or mallet to pound chicken breasts to an even thickness of about ¾-inch. Coat both sides of chicken pieces with half the prepared spice mix, reserving the other half for later.
- Brown the Chicken: Heat cooking oil in a large deep skillet over medium heat. Once hot, add the chicken breasts and cook for a few minutes on each side until browned but not fully cooked. Remove chicken and set aside.
- Sauté Onions and Spices: Add diced onions to the skillet and sauté until softened. Stir in the remaining spice mixture and cook for an additional minute to release flavors.
- Add Tomatoes, Rice, Broth, and Lime Juice: Add diced tomatoes with their juices, rice, chicken broth, and lime juice to the skillet. Stir well to combine and scrape any browned bits from the bottom for extra flavor.
- Simmer Chicken and Rice: Return the browned chicken to the skillet. Cover with a lid, increase heat to medium-high to bring the liquid to a boil.
- Cook on Low Heat: Once boiling, reduce heat to low and simmer covered for 15 minutes, allowing the chicken to finish cooking and rice to absorb flavors. Then turn off heat and let rest, covered, for 5 minutes without lifting lid.
- Serve: Remove lid, transfer chicken to a cutting board and fluff rice to mix in tomato and onion. Slice chicken and place over rice. Garnish with sliced green onions, Cotija cheese if using, and lime wedges. Serve hot.
Notes
- For a spicier dish, increase chipotle powder or add a dash of cayenne pepper.
- Cotija cheese is optional but adds a nice salty, creamy touch.
- Use chicken broth low in sodium for better health profile.
- Cover skillet tightly while simmering to ensure even cooking of rice and chicken.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
