Cooking Instructions
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Step 1
In a large skillet over medium-high heat, add
Olive Oil (2 Tbsp)
and
Unsalted Butter (2 Tbsp)
and cook the
Boneless, Skinless Chicken Breasts (2 lb)
. Add the
Taco Seasoning (2 Tbsp)
and
Dried Oregano (1 tsp)
over the chicken and cook for 5 minutes until browned and the seasonings are fragrant.
Step 2
Stir in
Onion (1)
,
Green Bell Peppers (2)
, and
Tomato Paste (1 Tbsp)
and cook for 3-4 minutes until the tomato paste has deepened in color.
Step 3
Add the
Garlic (4 cloves)
and cook for another 30 seconds until fragrant.
Step 4
Add the
Diced Tomatoes (1 can)
,
Corn (1 can)
,
Cayenne Pepper (1 tsp)
,
Low-Sodium Chicken Broth (2 1/2 cups)
, and
Long Grain White Rice (1 cup)
. Stir everything together and bring it to a boil.
Step 5
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.
Step 6
Add 1 cup of the
Shredded Cheddar Cheese (1 1/2 cups)
and gently stir.
Step 7
Top with the remaining ½ cup of shredded cheese, cover, and let it sit for about 3 minutes or until the cheese melts.
Step 8
Garnish with
Fresh Cilantro (2 Tbsp)
and serve with
Lime Wedges (1)
.
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