Ingredients

• 1 tbsp oil
• 1 lb ground chicken
• 1 yellow onion, diced
• 3 bell peppers, chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 cup rice
• 1 15-oz can diced tomatoes
• 1 1/2 cups chicken broth
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Preparation

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, breaking it up with the side of a spoon, until it is no longer pink, about 6 minutes. Add the onion and peppers and cook, stirring, until they begin to soften, 3 to 4 minutes. Add garlic and smoked paprika and cook, stirring, until garlic is fragrant. Add broth, diced tomatoes, and rice. Stir well and bring the mixture to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed and rice is cooked through, about 15 minutes.
Transfer to an oven-safe baking dish and top with shredded cheddar cheese. Bake at 375ºF for 20 to 25 minutes.
Enjoy immediately or store in the refrigerator for up to 3 days.