Categories: Mexican

Ingredients

• 3 tablespoons unsalted butter, divided
• 1/2 white onion, diced about 1/2 cup
• 1/2 red bell pepper, diced about 1/2 cup
• 1/2 green bell pepper, diced about 1/2 cup
• 1 clove minced garlic
• 1 cup long-grain white rice
• 2 3/4 cup low-sodium chicken broth
• 1/4 cup sour cream
• 2 cups rotisserie chicken
• 1 (4.5 ounce) can Old El Paso diced green chiles
• juice of one lime about 1 tablespoon
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• cilantro for garnish (optional)
• 1 cup shredded cheddar cheese
• Toppings:
• sour cream, guacamole, diced tomato, cilantro

Directions

1. In a large skillet, melt 2 tablespoons of butter. Add the onion and bell peppers and cook for a couple of minutes or until they start to get soft. Add the garlic and cook for 1 minutes.

2. Push the vegetables to one side of the pan and melt the remaining 1 tablespoon of butter. Add the rice to the butter and toast for 1-2 minutes.

3. Add the chicken broth, sour cream, chicken, diced chiles, lime juice, seasonings (salt, cumin, chili powder). Bring mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until rice is tender. You can add more broth as needed if the rice is not done yet.

4. Sprinkle with cheese and cover with lid to melt the cheese.

5. Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately.

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