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Heat the oil in a large pot over medium-high heat. Add the onion and jalapeño and cook for 5 minutes until softened.
Add the chicken and cook, stirring occasionally, until it is almost cooked through, about 10 minutes. Season with salt and pepper.
Push the chicken to the side of the pot. Melt the butter into the pot. Add the garlic and spices and cook for 45 seconds until fragrant.
Stir to coat the chicken in the garlic and spices.
Add the rice and stir to evenly distribute everything in the pot. Season lightly with salt and pepper once more and cook for 1–2 minutes to lightly toast the rice.
Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes. Turn off the heat and let the rice stand for 5 minutes before removing the lid.
Remove the lid. Taste the rice and season once more to your preferences.
Divide the chicken and rice between bowls. Serve with cilantro and minced scallions along with your favorite toppings. Enjoy!