Cheesy Chicken Taco Rice

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

500g of chicken breast (cut into small cubes)

1 tbsp olive oil

4Tbsp zesty taco seasoning

2 Tbsp lanes chilli lime seasoning

1/2 a red capsicum diced

1/2 a green capsicum diced

1/2 a jalapeno halved and sliced

1/2 a red onion diced

1 tbsp minced garlic

1 jar of medium doritos/elpaso salsa

200ml of pasata

1 1/2 cups of chicken broth

1 cup of long grain white rice (uncooked & rinsed)

2 cups of 4 cheese melt.

Sour cream

Juices of half a lime.

Directions

Slice chicken into small cubes and season with taco seasoning and lanes chilli lime

Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat, and cook until the chicken is cooked through.

Add capsicum, jalapeno and half the onion. Stir in for 2 minutes.

Add the salsa, tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet. Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it every 5 minutes stop rice burning to bottom)

Top with remaining onion, juices of half a lime shredded Colby Jack cheese and let it melt or pop in the oven on broil. Serve and top with sour cream. Serve with tortilla chips. Enjoy!