Quick yet tasty Chicken And Rice recipe featuring perfectly seasoned rice, tender chicken, a variety of veggies, and the delightful addition of melty Monterey Jack cheese.
Heat olive oil in a large 12-inch cast iron skillet or nonstick skillet over medium-high heat.
Add cubed chicken pieces to the heated oil and cook until browned on all sides, about 3 minutes.
Add onions and peppers. Season with salt, pepper, and fresh thyme leaves. Continue to cook, stirring occasionally, until vegetables are tender, about 5 to 6 minutes.
Stir in the garlic and cook for 20 seconds. Add water, rice, and sour cream; stir until well blended and bring the mixture to a boil.
Add tomatoes and season with paprika.
Lower heat to a simmer, cover the pan, and continue to cook for about 7 minutes, or until rice is tender.
Remove from heat; sprinkle the shredded cheese over the top, cover, and let stand for 3 to 5 minutes or until the cheese is melted.
Taste the dish for salt and pepper and adjust accordingly.
Optionally, for a browned, crusty top, you can pop the skillet under the broiler for a couple of minutes before serving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: chicken and rice, chicken and rice recipe