Cook chicken and cube or shred it.*
Mix all spices together in a bowl, or use a premade spice like the Hatch Spice Blend* from Fresh Chile Co, set aside.
2 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika
Heat 2tbs oil in large pan that has a lid or medium high. Add chicken, cubed or shredded, and ½ of the seasoning mixture. Cook over medium-high heat, stirring, until chicken is starting to brown and warmed through.
3 tbs olive oil divided, 2 lbs chicken
Once browned remove chicken from pan- set aside. Add remaining 1 tbs oil to pan, along with diced bell peppers and onion. Cook for 3 minutes, until slightly softened, then add in the garlic and cook for another 20-40 seconds. Garlic should get fragrant.
3 tbs olive oil divided, 1 Red bell pepper, 1 Yellow Bell Pepper, 1 Green Bell Pepper, 1 small yellow onion, 4 garlic cloves minced
Once garlic is sauteed, add in salsa, chicken broth, rice, and remaining spice mixture. Bring mixture to a boil then cover with lid, reduce heat to low and simmer for 10-15 minutes. Once all the liquid is gone* and rice is cooked through, remove from heat.
1 jar of Papa’s Salsa, 1 cup chicken broth, 1 cup white rice
Once rice is cooked, stir in chicken, corn and lime juice. Top with cheese and cilantro.
2 lbs chicken, 8 oz canned corn, 2 tbs lime juice, 1 cup shredded cheese, ¼ cup cilantro chopped
Enjoy as is or serve with tortilla chips and sour cream, or rolled in a tortilla to make a burrito!