30-Minute One Pot Cheesy Chicken Taco Rice
- Prep Time:
- 10 min
- Cooking Time:
- 20 min
- Serves:
- 4-6
Ingredients
2 Tbsp. coconut oil or grapeseed oil
6 boneless, skinless chicken thighs, thinly sliced
1 medium onion, chopped
3 garlic cloves, minced
1 red or yellow bell pepper, chopped
1 ¾ cups GF long grain rice (I used basmati rice)
1 Tbsp. GF chili powder
1 ½ tsp. GF ground cumin
1 tsp. GF dried oregano
1 tsp. sea salt
1 large ripe tomato, chopped
1 cup frozen corn
3 ¼ cups GF chicken stock
1 Tbsp. apple cider vinegar
½ cup chopped fresh parsley or cilantro
1 ½ cups shredded cheddar cheese
Toppings; chopped tomatoes, green onions, thinly sliced lettuce, sour cream, fresh cilantro (all optional)
Instructions
- Heat oil over medium-high heat and add chicken. Brown on all sides about 2 minutes
- Reduce heat to medium-low and add onion and cook for about a minute
- Add garlic and bell pepper and cook while stirring for 3 more minutes
- Add rice and spices and stir to combine
- Add chopped tomato, corn, and chicken stock. Bring to boil, cover and reduce heat to low. Cook for 15 minutes or until the rice is tender.
- Stir in parsley/cilantro and cheese, cover and remove from the heat. To serve, top with your favourite toppings. Enjoy!



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