Mexican Chicken and Rice (One Pot)

• 2 boneless skinless chicken breasts, cut in 1 inch cubes
• 14 cup flour (or enough to dredge)
• 12 tablespoon paprika
• 14 tablespoon salt
• 14 tablespoon black pepper
• 1 tablespoon olive oil
• 1 small green bell pepper, diced
• 1 garlic clove, minced
• 1 (14 ounce) can diced tomatoes with juice
• 12 cup white rice
• 14 teaspoon dried chipotle powder (can add more if desired)
• 14 teaspoon dried oregano
• 14 teaspoon cumin
• 14 teaspoon coriander
• 12-1 cup chicken stock

1. 1) put flour, salt, pepper, paprika in a zip-top bag, add cubed chicken pieces.
2. Shake until chicken is well coated in flour mixture.
3. 2) add olive oil to pre-heated skillet, add chicken.
4. Saute chicken until brown.
5. 3) add bell pepper and garlic to pan with chicken, saute 2-3 minutes.
6. 4) add rice, tomatoes and next 4 ingredients to pan.
7. 5) add first 1/2 cup chicken stock to pan, cover and let cook, stirring occasionally, adding more chicken stock if needed to get rice to desired consistency.
8. 6) enjoy!

chicken breasts, flour, paprika, salt, black pepper, olive oil, green bell pepper, garlic, tomatoes, white rice, chipotle powder, oregano, cumin, coriander, chicken

Taken from www.food.com/recipe/mexican-chicken-and-rice-one-pot-417086 (may not work)