Fajita Rice with Chicken

• 3 tablespoons olive oil, divided
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 clove garlic, crushed
• 1 1/2 cups white rice
• 4 cups chicken broth
• 1/3 cup sour cream
• 3 cups cooked chicken, cut into bite-sized chunks (rotisserie chicken is perfect)
• 1 small can (4 to 5 oz) diced green chiles
• 2 tablespoons lime juice
• 1 teaspoon EACH salt, cumin, chili powder
• 1 1/2 cups shredded Monterey Jack

Toppings: diced avocado, chopped cilantro, diced tomatoes, sour cream, lime wedges

-Heat 2 tablespoons olive oil in large skillet over medium/high heat.

-Saute onions and peppers for 1 to 2 minutes, until they are just starting to soften.

-Crush in the garlic and stir.

-Push the vegetables around the sides of the pan to create space in the middle. Drizzle

the remaining tablespoon of olive oil to the middle of the pan. Add the rice and stir to

coat with the oil. Toast the rice for 1 minute, stirring constantly.

-Stir in the broth, sour cream, chiles, lime juice, salt, cumin and chili powder. Bring to a

boil.

-When the mixture starts to boil, reduce to a simmer and stir in the chicken. Cover the

pan and simmer for about 15 minutes, stirring occasionally, until the rice is cooked.

-When the rice is cooked, sprinkle the Monterey Jack on top and put the lid back on the

pan until the cheese is melted (about 2 minutes).

-Serve immediately with your favorite toppings.