Spicy chicken and rice
Makes 4 servings
Have it your way: this entrée can be pleasantly spicy or seriously fiery simply by adjusting the amounts of chili powder, jalapeño pepper, and black pepper.
1 tablespoon olive oil
12 ounces chicken tenders, cut into ½-inch strips
1 green bell pepper, finely chopped
½ cup finely chopped onion
1 tablespoon minced jalapeño chili, or to taste
1 teaspoon minced garlic
1 (14-ounce) can stewed tomatoes with Mexican seasonings, cut into smaller pieces using kitchen shears
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 ½ teaspoons chili powder, or to taste
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
3 cups cooked rice
Heat the oil in a large sauté pan over medium-high heat. Add the chicken; cook, stirring occasionally, for 2 minutes or until no longer pink on the outside. Stir in the bell pepper, onion, jalapeño chili, and garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables are tender and the chicken is thoroughly cooked.
Reduce the heat to medium. Stir in the remaining ingredients, except the rice. Heat, stirring occasionally, for 5 minutes or until heated through.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.