Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 1 green bell pepper , diced
- 3 cloves garlic , roughly chopped
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 28 ounces diced tomatoes
- 4 cups chicken stock
- 2 chicken breasts , diced
- 3 tablespoons lime juice
- 1 cup cooked brown rice
- 1/4 cup cilantro , chopped
Instructions
- Add oil, onions, and bell peppers to a large dutch oven on medium heat and cook for 5-6 minutes, stirring occasionally, until the onions are translucent.
- Add in the garlic and chiles and cook for 30 seconds.
- Add in the oregano, cumin, salt, and pepper and stir to combine.
- Add in the diced tomatoes, chicken stock, and chicken breast and bring to a boil.
- Lower heat to a simmer and cook for 20 minutes.
- Add in the lime juice, rice, and cilantro and cook for 5 minutes (to heat the rice through).
Nutrition
Calories: 244kcal | Carbohydrates: 23g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 721mg | Potassium: 826mg | Fiber: 3g | Sugar: 7g | Vitamin A: 328IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 3mg
