Chicken With Rice And Tomatoes Recipe

Ingredient Preparation

1. Gather all the ingredients: chicken breast (cut into bite-sized pieces), long-grain white rice, canned diced tomatoes, garlic (minced), onions (chopped), chicken broth, olive oil, salt, pepper, and any additional desired seasonings (e.g., paprika, oregano).

Cooking the Chicken

2. Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until the chicken is browned and fully cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.

Cooking the Vegetables

3. In the same skillet, add a bit more olive oil if needed, then add the chopped onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant, about 2-3 minutes.

Adding Tomatoes and Simmering

4. Add the canned diced tomatoes (with their juice) and chicken broth to the skillet. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

Cooking the Rice

5. Stir in the rice, then return the cooked chicken to the skillet. Cover the skillet, reduce the heat to low, and let it simmer until the rice is cooked and has absorbed most of the liquid, about 20 minutes. Stir occasionally to prevent sticking.

Serving

6. Once the rice is tender and the liquid is mostly absorbed, remove the skillet from the heat. Fluff the rice with a fork and serve hot, optionally garnishing with fresh herbs or a sprinkle of cheese.