Chili Lime Chicken & Rice Skillet

Overview

Prep Time: 10 min • Cook Time: 20 min
Total Time: 30 min

Makes 4 servings

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what you’ll need:

• 1 lb boneless skinless chicken thighs

• 1 cup jasmine rice

• 2 cups broth (chicken or bone broth)

• 1 cup frozen fire-roasted corn

• 1 cup frozen bell peppers

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

  To Finish:

• 1/2 cup milk

• 1/2 cup crumbled Cotija cheese 

• Juice of 1 lime

• Cilantro

Instructions:

1. Add the chicken, rice, broth, frozen corn, frozen bell peppers, and all seasonings to a large pot or Dutch oven. Stir to combine.

2. Bring to a boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom, until the rice is cooked and the liquid is absorbed. 

4. Take the chicken out and place it on a plate or cutting board. Shred it with two forks (it should fall apart) then add it back into the pot. 

5. Remove from heat, then stir in the milk, shredded cheese, and lime juice until combined.

6. Taste and adjust salt if needed. Enjoy! 

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