Directions
1. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with salt and pepper. Cook until chicken is browned and set aside.
2. In the same skillet, add chopped onion and cook until softened. Add minced garlic, chili powder, cumin and paprika and cook for another minute until fragrant.
3. Stir in rinsed rice and cook for about 2 minutes to lightly toast, making sure it is completely coated with spices.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
5. Add the diced tomatoes and corn and continue cooking until the rice is tender and the liquid is mostly absorbed, about 10 minutes more.
6. Return the cooked chicken to the pan, sprinkle the crumbled queso fresco on top, and cover the pan. Let sit for 5 minutes, or until the cheese is melted and the chicken is heated through.
Vegan Garlic Mushrooms Cauliflower
Slow Cooker Caesar Chicken
A friend from Türkiye taught me how to cook zucchini, tastier than meat!
Elevate Your Bathroom Experience: The Cloves in Toilet Paper Hack for a Refreshing Twist
Greek Potato Salad That I Prepare Twice a Week – A Flavorful Mediterranean Delight!
Robert De Niro Announces Plans to Leave the U.S., Says ‘I Get No Respect Here’
SEMOLINA CAKE WITH CREAM (BASBOUSA)
Easter Cake Roll – Soft Lemon Cake with a delicious Cream Cheese Filling
Breaking: Kid Rock’s Tribute to Toby Keith Sets New Record, Drawing More Fans Than Taylor Swift’s Biggest Show