Categories: Mexican
Ingredients
- 3 tablespoons unsalted butter, divided
- 1/2 white onion, diced about 1/2 cup
- 1/2 red bell pepper, diced about 1/2 cup
- 1/2 green bell pepper, diced about 1/2 cup
- 1 clove minced garlic
- 1 cup long-grain white rice
- 2 3/4 cup low-sodium chicken broth
- 1/4 cup sour cream
- 2 cups rotisserie chicken
- 1 (4.5 ounce) can Old El Paso diced green chiles
- juice of one lime about 1 tablespoon
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- cilantro for garnish (optional)
- 1 cup shredded cheddar cheese
- Toppings:
- sour cream, guacamole, diced tomato, cilantro
Directions
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In a large skillet, melt 2 tablespoons of butter. Add the onion and bell peppers and cook for a couple of minutes or until they start to get soft. Add the garlic and cook for 1 minutes.
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Push the vegetables to one side of the pan and melt the remaining 1 tablespoon of butter. Add the rice to the butter and toast for 1-2 minutes.
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Add the chicken broth, sour cream, chicken, diced chiles, lime juice, seasonings (salt, cumin, chili powder). Bring mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until rice is tender. You can add more broth as needed if the rice is not done yet.
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Sprinkle with cheese and cover with lid to melt the cheese.
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Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately.