Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup uncooked orzo pasta
- 1 bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Feel free to customize this dish with your favorite veggies or swap the Monterey Jack cheese for cheddar or pepper jack for an extra kick!
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they’re golden brown on the outside, about 5-7 minutes. As my abuela always said, let your nose guide you — the chicken should smell fragrant and inviting.
- Add the diced bell pepper and corn to the pan, stirring occasionally until the vegetables are tender, about 3-4 minutes.
- Stir in the uncooked orzo, ensuring it’s well coated with the pan juices. This step reminds me of stirring pots with my abuela — patience and gentle motions are key.
- Pour in the chicken broth, smoked paprika, garlic powder, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes, or until the orzo is tender and has absorbed the liquid. Stir occasionally to prevent sticking.
- Remove the lid and sprinkle the shredded Monterey Jack cheese over the top. Cover again and let the cheese melt into gooey perfection, about 3 minutes.
- Before serving, garnish with fresh cilantro if desired. This little touch brings a fresh, zesty note, reminiscent of the vibrant meals of my childhood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International