Coat the bottom a skillet with olive oil and bring to temperature over midium-high heat.
Mix flour, cumin, paprika, onion powder, garlic powder, salt and pepper on a flat plate. Lightly dredge chicken pieces in mixture, and drop into the oil. Cook chicken for three to four minutes on each side. Remove from pan.
Dropped chopped onion, bell pepper, and garlic into the pan and stir occasionally until the onions are transparent.
Pour the rice into the pan and stir it around in the vegetable mixture to coat it. Add the tomatoes and chicken broth and stir to mix. Return the chicken to the pan, arranging it atop the rice and vegetables. Cover, lower heat to medium and cook for 30-45 minutes until rice is fully cooked.
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4|
|Calories from Fat: 26 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 43.5mg||13 %|
|Sodium 268.8mg||9 %|
|Potassium 478.5mg||13 %|
|Total Carbohydrate 56.8g||17 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 53.9g|
|Protein 17.3g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
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