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Heat the olive oil in a large skillet over medium heat. Add the chicken (or your protein of choice) and season with salt, pepper, cumin, and paprika. Stir occasionally and cook until the protein is browned and cooked through, about 6-7 minutes.
Add the chopped onions and bell peppers to the skillet and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Stir in the diced tomatoes and let everything cook together for 2-3 more minutes until the tomatoes start to break down and create a nice sauce.
Add your cooked rice (or quinoa or pasta) to the skillet, stirring to combine all the flavors. Taste and adjust seasoning as needed—add more salt, pepper, or chili flakes if you like it spicier.
Once everything is mixed together and heated through, serve it up hot! Garnish with fresh cilantro or parsley for a burst of color and flavor.
Tips for Success
- Make it your own: Swap out the veggies depending on what you have on hand—zucchini, spinach, or corn would work great too.
- Meal prep: This dish stores well in the fridge for a few days, so feel free to make a double batch for lunches or future dinners.
- Add a creamy element: A dollop of sour cream or a sprinkle of cheese can take this recipe to the next level.
Why You’ll Love It
What makes this recipe a staple in our house is how it strikes the perfect balance between being nutritious and incredibly satisfying. It’s the kind of dish that pleases everyone, from kids to adults, and is flexible enough to fit any dietary preferences. Whether you’re feeding picky eaters or trying to stick to a healthy eating routine, this recipe delivers every time. It’s also quick enough for weeknights but delicious enough for a weekend meal with friends or family.
So, if you’re looking for a meal that’s as comforting as it is versatile, give this recipe a try. You’ll soon find it joining the ranks of your own family’s favorite dishes.
