In a small bowl, combine cumin, paprika, chili powder, salt and ground pepper. Season chicken generously with spice blend
Add oil to a large pan over medium-high heat. Add chicken cutlets, cooking each side for 4-5 minutes. Place chicken on a plate to rest
To the same pan, add onion, red pepper, and jalapeño. Sauté until onions are translucent, approximately 2-3 mins. Season with salt & pepper. Add butter, garlic cloves & rice. Sauté 2-3 mins, stirring constantly, until rice is golden, about 5 mins
Add diced tomatoes & chicken broth. Stir until well combined. Bring to a boil, cover & reduce the heat to simmer. Simmer for 20-30 minutes or until the liquid is evaporated
Mix in corn and place chicken on top of the rice blend. Sprinkle with shredded cheese
Ingredients
2 tablespoons Urban Meadow® Olive Oil
4 (~1 lb) boneless, skinless chicken cutlets
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon chili powder
1 teaspoon Urban Meadow® salt & pepper
2 tablespoons Urban Meadow® salted butter
1 1/2 cups onion, diced
1 red pepper, diced
1 jalapeño pepper, deseeded & sliced
2 garlic cloves, minced
1 1/2 cups Urban Meadow® Long Grain Rice, rinsed
1 (14.5 oz) can Urban Meadow® organic diced tomatoes
3 1/4 cups Urban Meadow® chicken broth
1 (14.75 oz) can Urban Meadow® corn, drained
1/3 cup Urban Meadow® shredded mexican cheese
For garnish: fresh cilantro, sour cream, lime wedges and sliced avocados
