Perfectly Spiced Fiesta Chicken and Rice

4 boneless, skinless chicken breasts (about 1 ½ lbs.)

salt and pepper

¼ cup vegetable oil

1 cup long-grain rice

1 small to medium onion, chopped medium

4 garlic cloves, minced

1 tsp. dried oregano

1 tsp. chili powder

1/8 tsp. cayenne pepper

1 (14.5-ounce) can diced tomatoes, drained

1 small green bell pepper, chopped medium

1¼ cups chicken broth (I use bouillon)

1 cup shredded Mexican style cheese (Monterey Jack and Cheddar works great!)

4 scallions, sliced thin

Season chicken liberally with salt and pepper. Heat oil in large, heavy skillet over medium-high heat until shimmering. Cook chicken until golden brown on one side, about 4 minutes. Transfer chicken to large plate, leaving fat in the pan.

Add rice, onion, and ½ tsp. salt to skillet and cook, stirring frequently, until grains are sizzling and toasted and onion begins to soften, about 3 minutes (reduce heat if rice browns too quickly.) Stir in garlic, oregano, chili powder, and cayenne and cook until fragrant, about 15 seconds. Stir in tomatoes, green pepper, and broth and bring to a boil, scrapping up any browned bits. Nestle chicken, browned side up, into rice and pour in any juices accumulated on the plate. Cover skillet, reduce heat to low, and cook until chicken is cooked through, about 12 minutes.

Transfer chicken to cutting board and quickly cover loosely with foil. Stir rice, replace lid, and continue cooking until rice is tender and liquid is absorbed, about 12 minutes. Slice chicken breasts into ½ inch pieces.

Remove skillet from heat. Arrange sliced chicken on top of rice and sprinkle with cheese and scallions. Cover and let stand until cheese is melted, about 5 minutes. Serves about 5.

Extra good to serve this with warm tortillas, salsa, sour cream and sliced avocado! This is the most consistent dish of all time…the spices are perfect and it will always be a crowd pleaser. Don’t streamline this one because it’s too perfect as it is.