Ingredients1 h servings 505 cals
- In a saucepan, bring the water and rice to a boil. Cover, reduce heat, and simmer 25 minutes, until rice is tender.
- Heat the olive oil and 1 fluid ounce beer in a skillet over medium heat. Place the chicken in the skillet, and season with chili powder, oregano, salt, and pepper. Mix in the remaining beer, red bell pepper, chile pepper, garlic, lime, and lemon. Cook about 15 minutes, until the chicken is no longer pink and juices run clear.
- Place the chicken and vegetables over the cooked rice, and sprinkle with Romano cheese to serve.
Per Serving: 505 calories; 15.4 g fat; 56.2 g carbohydrates; 34.1 g protein; 76 mg cholesterol; 317 mg sodium. Full nutrition
ReviewsRead all reviews 5
This recipe was great!!! It was the perfect blend of lemon, lime, and peppers with an awesome mexican kick!! My whole family enjoyed this recipe and i will be sure to ad it to my collection!
I tried this recipe last nite and it was extremely bitter. It would likely be fine with just 1-3 slices of lemon or lime.
Bitter and sour. I decreased the amount of citrus as recommended by the second reviewer, but it didn't help. Would not make again.
This is bitter. I like bitter as a flavor but this was a bit much for me. Some red pepper flakes and sour cream toned it down so then I liked it