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Combine the diced chicken with one tablespoon olive in a gallon freezer bag. Add chili powder, cumin, garlic powder, cayenne powder, salt and pepper. Close the bag and shake it until the chicken is completely coated. Transfer to the refrigerator for 15 minutes as you prepare the remaining ingredients.
Place the avocado in a bowl and mash with a fork. Add jalapeño, lime juice, red onion, and garlic and mix to combine. Season with salt. Cover with plastic wrap and transfer to the refrigerator.
Heat the remaining oil in a wide pot over medium heat. Add the chicken and cook in an even layer for at least 5-7 minutes until a brown crust forms. Flip and cook again for 5-7 minutes. Continue cooking, allowing the chicken to cook undisturbed for 3-5 minute intervals until the chicken is almost completely cooked through.
Add the onion and cook for 4-5 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add the butter and cook an additional minute until frothy, being careful not to burn the garlic. Add the remaining spices, chili powder, cumin, and cayenne powder and cook briefly until fragrant, about 30 seconds. Season with salt and pepper.
Once the butter is melted and frothy, add the rice and toss to coat. Cook for 1-2 minutes until toasted and coated with the butter and spices.
Pour in the stock, add tomatoes, and bring to a boil. Reduce heat and simmer, uncovered, for 20-30 minutes, stirring regularly, to prevent the rice from sticking. Cook until the rice is tender, but not overcooked. Add more stock or water, as necessary, to loosen up the rice if it absorbs too much liquid. Taste and season to your preferences.
Once the rice is tender, stir in the cheddar cheese and the white parts of the scallions. Cook for 1-3 minutes until the cheese is melted. Turn off the heat.
Divide the chicken and rice between bowls and spoon the avocado topping onto each. Garnish with the green parts of scallions. Enjoy!