Mexican Chicken and Rice Skillet

Ingredients

4

boneless skinless chicken breasts (about 1 1/2 lb)

3

tablespoons vegetable oil

1

package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1

medium red bell pepper, diced

1

cup diced yellow onion

1/2

teaspoon salt

2 1/2

cups Progresso™ chicken broth

1

cup uncooked white rice

2

tablespoons lime juice

1/4

cup chopped fresh cilantro leaves

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Steps

• 1

  Coat chicken in 2 tablespoons of the oil; rub in taco seasoning mix. Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 3 minutes on each side or until browned.
• 2

  Remove chicken from skillet. Add remaining 1 tablespoon oil. Add bell pepper, onion and salt; cook 5 to 7 minutes, stirring frequently, until vegetables soften and begin to brown. Add broth; heat to boiling. Stir in rice; return to boiling. Place chicken over rice. Reduce heat to low; cover and simmer 20 to 25 minutes or until most of liquid is absorbed, rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• 3

  Drizzle mixture with lime juice; sprinkle with cilantro.

source:https://www.tablespoon.com/recipes/mexican-chicken-and-rice-skillet/eda0017c-42a8-404b-bc47-22eebcd0586c?utm_medium=social&utm_source=pinterest&utm_campaign=dinner&utm_content=chicken&crlt.pid=camp.1fp1tujzd2xq

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