Spicy Chicken and Rice Bake Flavorful Dinner Delight

Ingredients

• 2 cups jasmine rice, rinsed
• 4 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 1/2 teaspoon smoked paprika
• 1 1/4 teaspoon cayenne pepper
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheese (cheddar or pepper jack)
• 2 tablespoons olive oil
• to taste salt and pepper
• for garnish fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
3. Stir in the garlic, red bell pepper, and green bell pepper. Sauté for another 3-4 minutes until softened.
4. Increase the heat to medium-high, add the chicken pieces, and season with salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper. Cook until the chicken is browned, about 5-7 minutes.
5. Add the rinsed jasmine rice to the skillet, followed by the chicken broth, diced tomatoes, and corn. Stir well to combine all ingredients.
6. Bring the mixture to a gentle boil, then remove from heat. Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil.
7. Bake in the preheated oven for about 25-30 minutes or until the rice is tender and has absorbed the broth.
8. Remove from the oven, uncover, and sprinkle the shredded cheese over the top. Return to the oven and bake uncovered for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let it rest for about 5 minutes before serving. Garnish with fresh cilantro.