Ingredients
Method
- Season the chicken pieces with salt and pepper. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well and set aside.
- Heat 1 tablespoon olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until browned on all sides. Remove chicken to a plate and set aside.
- Add remaining 1 tablespoon olive oil to the same skillet. Add sliced onions and bell peppers. Cook for 4-5 minutes until they start to soften, stirring occasionally.
- Add minced garlic and the spice mixture. Stir constantly for 30 seconds until fragrant.
- Return the chicken to the skillet and stir to coat with the spice mixture. Add the drained diced tomatoes and chicken broth. Bring to a simmer.
- Add the day-old rice to the skillet, breaking up any clumps with a spoon. Stir everything together gently to combine.
- Reduce heat to medium-low, cover, and cook for 8-10 minutes until the liquid is absorbed and the rice is heated through. Stir occasionally to prevent sticking.
- Remove from heat and stir in lime juice and fresh cilantro. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately with sliced avocado and lime wedges on the side.
Notes
For best results, use rice that's been cooked and refrigerated overnight. Fresh rice can become mushy. This dish reheats well in the microwave or on the stovetop with a splash of chicken broth. You can substitute chicken breasts for thighs, but reduce cooking time to prevent overcooking. For extra heat, add a diced jalapeño with the bell peppers.