Ingredients
– 1 pound boneless, skinless chicken breast, cut into strips
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup bell peppers (a mix of red, green, and yellow), sliced
– 1 yellow onion, sliced
– 1 cup cooked rice (white or brown)
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup corn (frozen or canned)
– 1 cup shredded cheese (cheddar or Mexican blend)
– ½ cup sour cream
– ½ cup salsa
Equipment Needed
– Large skillet
– Baking dish (9×13 inches)
– Mixing bowls
– Wooden spoon or spatula
– Measuring cups and spoons
– Baking cover or aluminum foil
Step-by-Step Instructions
To start off, I heat the olive oil in a large skillet on medium heat, adding the sliced chicken strips, chili powder, cumin, smoked paprika, salt, and pepper. As I sauté the chicken for about 5-7 minutes until it’s cooked through, the aroma fills my kitchen, making my stomach rumble with excitement. Once the chicken is done, I toss in the sliced bell peppers and onion, cooking for another 3-4 minutes until they’re tender-crisp and slightly caramelized. The colors are so vibrant! (See the next page below to continue steps…)