Ingredients:

• 1 tablespoon vegetable oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup basmati rice, rinsed
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes with green chilies, undrained
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the bell peppers, smoked paprika, chili powder, cumin, salt, and black pepper and cook for 3 minutes.
4. Add the rice, chicken broth, and diced tomatoes with green chilies and stir well.
5. Bring to a boil, reduce heat to low, cover and cook for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
6. Remove from heat and stir in the cilantro. Let stand for 5 minutes before serving.

This one-pot chicken and rice recipe is perfect for busy weeknights as it is easy to make and does not require many dishes to clean up. The spicy flavors of smoked paprika, chili powder, and cumin along with the sweetness of the bell peppers make this dish a crowd-pleaser. Enjoy it with a side salad for a complete and nutritious meal!