In a large skillet over medium-high heat, add
Olive Oil (2 Tbsp)
Unsalted Butter (2 Tbsp)
and cook the
Boneless, Skinless Chicken Breasts (2 lb)
. Add the
Taco Seasoning (2 Tbsp)
Dried Oregano (1 tsp)
over the chicken and cook for 5 minutes until browned and the seasonings are fragrant.
Green Bell Peppers (2)
Tomato Paste (1 Tbsp)
and cook for 3-4 minutes until the tomato paste has deepened in color.
Garlic (4 cloves)
and cook for another 30 seconds until fragrant.
Diced Tomatoes (1 can)
Corn (1 can)
Cayenne Pepper (1 tsp)
Low-Sodium Chicken Broth (2 1/2 cups)
Long Grain White Rice (1 cup)
. Stir everything together and bring it to a boil.
Reduce the heat to low and cover with a lid. Simmer for 20-25 minutes stirring often, making sure nothing burns. The rice is done when all the liquid has been absorbed and the rice is cooked through. Remove from heat.
Add 1 cup of the
Shredded Cheddar Cheese (1 1/2 cups)
and gently stir.
Top with the remaining ½ cup of shredded cheese, cover, and let it sit for about 3 minutes or until the cheese melts.
Fresh Cilantro (2 Tbsp)
and serve with
Lime Wedges (1)