Veracruz-Style Chicken & Rice Bowl with Tomatoes & Peppers

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  10 oz or 284g

• Rice

  Brown, Instant - Safeway

  ½ cup dry or 100g

• Grape tomatoes

  Red, ripe, raw, year round average

  4 oz or 113g

• Peppers

  Hot chili, green, canned, pods, excluding seeds, solids and liquids

  113g

• Limes

  Raw

  1 fruit or 67g

• Capers

  Canned

  1 tbsp, drained or 9g

• Jalapeno peppers

  Raw

  28g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Raisins

  Golden seedless

  ⅛ cup, packed or 15g

Directions

1. 1 Cook the rice Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2. 2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl and season with salt and pepper. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Roughly chop the jalapeno pepper. Thoroughly wash your hands immediately after handling.
3. 3 Cook the chicken Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the oregano. Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm.
4. 4 Cook the vegetables In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, raisins, capers, the juice of 2 lime wedges, 1/3 cup of water (carefully, as the liquid may splatter), and as much of the chopped jalapeno pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened.
5. 5 Finish & serve your dish Add the cooked chicken to the pan of cooked vegetables. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and combined. Turn off the heat. To the pot of cooked rice, add the lime zest and 2 teaspoons of olive oil; stir to combine. Serve the finished rice topped with the finished chicken and vegetables. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

Similar Foods

• Five Spiced Chicken with Pak Choi
• Veggie Quinoa Skillet with Honey Lemon Vinaigrette
• Dill Chicken Paillards with Tomato-Dill Relish
• Arroz Con Pollo
• One Pan Cilantro-Lime Chicken and Rice with Black Beans
• Chicken Taco Lettuce Wraps with Creamy Avocado Sauce