Mexican Chicken & Rice Bake

Yield: 2-4

Author: MA Satterfield

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Mexican Chicken & Rice Bake

Cook time: 40 MinTotal time: 40 Min

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 red onion, diced
• 1 cup basmati rice, uncooked
• Juice and zest of 1 lime
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• Salt, to taste
• Pepper, to taste
• Cilantro, optional for garnish

Instructions

1. Preheat the oven to 400°F.
2. Drizzle olive oil on the chicken thighs and season each side with salt, pepper, and taco seasoning.
3. Heat a drizzle of olive oil in a hot skillet and sear the chicken for 2–3 minutes per side until lightly charred. Set aside.
4. Add the onion and bell peppers to the skillet and sauté for about 2 minutes.
5. Stir in the uncooked rice and cook for 1 minute. Add the lime zest and juice.
6. Pour in the chicken broth and stir to combine.
7. Return the chicken to the skillet. Transfer the skillet to the oven and bake for 30 minutes, tossing the rice and chicken halfway through. Check that the rice is tender and liquid absorbed.
8. Remove from the oven, top with fresh cilantro and an extra squeeze of lime juice.
9. Serve warm and enjoy!