Creamy Chicken and Bell Pepper Rice Skillet

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces and season with half of the salt and black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

3. 3

   In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened.

4. 4

   Add the sliced bell peppers and cook for another 3-4 minutes until they begin to soften.

5. 5

   Stir in the minced garlic and paprika, and cook for 1 minute until fragrant.

6. 6

   Add the uncooked white rice to the skillet and stir to coat the rice with the vegetables and spices.

7. 7

   Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is almost cooked and most of the liquid is absorbed.

8. 8

   Stir in the cooked chicken and light cream. Season with the remaining salt and black pepper. Mix well.

9. 9

   Cover and cook for another 5 minutes on low heat, until the rice is tender and the mixture is creamy.

10. 10

    Remove from heat and let it rest for 2 minutes before serving. Enjoy your Creamy Chicken and Bell Pepper Rice Skillet!