Spanish paella rice and Mexican Chicken Rice .

Here’s a simple and delicious Mexican Chicken and Rice recipe: Ingredients: 2 boneless, skinless chicken breasts (cut into cubes) 1 cup long-grain white rice 2 cups chicken broth 1 can (14.5 oz) diced tomatoes (with juice) 1 small onion (chopped) 1 bell pepper (chopped) 2 cloves garlic (minced) 1 teaspoon cumin 1 teaspoon chili powder ½ teaspoon paprika ½ teaspoon oregano ½ teaspoon salt (adjust to taste) ¼ teaspoon black pepper 2 tablespoons olive oil 1 cup corn (optional) 1 cup black beans (optional) ½ cup shredded cheese (cheddar or Mexican blend, optional) Fresh cilantro and lime wedges for garnish Instructions: 1. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt, pepper, and half of the cumin, chili powder, and paprika. Cook until browned and cooked through (about 5–7 minutes). Remove and set aside. 2. Sauté the Veggies: In the same skillet, add the remaining olive oil. Sauté onions, bell pepper, and garlic until softened (about 3 minutes). 3. Cook the Rice: Add the rice, remaining spices, and stir for 1 minute to toast the rice. Pour in the diced tomatoes (with juice) and chicken broth. Stir well. 4. Simmer: Add the cooked chicken back to the skillet. Cover and simmer on low heat for about 20 minutes, or until the rice is tender and has absorbed the liquid. 5. Final Touches: Stir in corn and black beans (if using) and let cook for another 2 minutes. Sprinkle shredded cheese on top (optional) and let it melt.