NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup long-grain white rice

1 tsp olive oil

0.25 cup yellow onion

0.25 cup green bell pepper

1 clove garlic

1 tbsp tomato paste

0.5 cup chicken broth

0.25 tsp dried oregano

0.25 tsp ground cumin

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat olive oil in a large skillet over medium-high heat.

• 2

  Season chicken cubes with sea salt and black pepper, then brown in the skillet until golden on all sides.

• 3

  Remove the chicken from the skillet and set aside; add the diced onion, bell pepper, and minced garlic to the same pan.

• 4

  Sauté the vegetables until softened and translucent, about 3-4 minutes.

• 5

  Stir in the tomato paste, dried oregano, and ground cumin, cooking for 1 minute until fragrant.

• 6

  Add the dry white rice to the skillet, stirring for 1 minute to lightly toast the grains and coat them in the sofrito mixture.

• 7

  Pour in the chicken broth and return the browned chicken to the skillet, stirring to combine.

• 8

  Bring the liquid to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

• 9

  Remove from heat, let stand covered for 5 minutes, then fluff with a fork and garnish with fresh cilantro before serving.