Instructions

• Heat 2 tablespoons olive oil in a big skillet on medium-high. It needs to get hot enough to sizzle when you drop chicken pieces in.
• Season your chicken pieces with salt and pepper. You want every bite tasty, so don’t slack here!
• Dump the chicken in and cook until browned, about 5-7 minutes. Stir it now and then so nothing sticks. When done, pull it out and set aside.
• Add the last tablespoon olive oil to the skillet. Toss in onion, bell pepper, and jalapeno. Let them get soft, about 3-4 minutes stirring occasionally.
• Stir in that minced garlic and cook just 30 seconds until you catch that garlic aroma rocking the kitchen.
• Pour in uncooked rice and stir it with the veggies and oil so each grain feels loved.
• Add the drained diced tomatoes and 1 3/4 cups low-sodium chicken broth. Stir everything to spread it all out evenly and bring to a boil.
• Once boiling, reduce heat to low and cover skillet with a lid. Simmer 15-20 minutes till rice is tender and broth is soaked up.
• Toss the chicken back in, mix well and heat through for 2-3 more minutes. Adjust salt and pepper to your liking and ready to serve!
• Use the quick release on your pressure cooker if you’re rushing dinner time.
• Cook chicken in batches if your skillet is small instead of crowding the pan.
• Pre-chop veggies and stash in fridge so you just dump and cook when tired.
• Swap frozen corn for fresh if you spot it on sale — just toss in frozen, no thawing hassle.