YOUR SOLIN GENERATED RECIPE
Savory Mexican Rice with Vegetables
Sautéed chicken and aromatic rice simmered in a vibrant tomato broth with crisp bell peppers and sweet peas for a comforting, one-pan meal.
INGREDIENTS
5.25 oz Boneless skinless chicken breast
0.5 cup Cooked brown rice
1 tsp Extra virgin olive oil
0.25 cup Yellow onion
1 clove Garlic
2 tbsp Tomato paste
0.5 cup Red bell pepper
0.25 cup Frozen peas
0.25 cup Carrots
0.5 tsp Ground cumin
0.5 tsp Chili powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Chicken bone broth
1 tbsp Fresh cilantro
PREPARATION
Dice the chicken into bite-sized pieces and season with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sear until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, add the onion, carrots, and bell pepper, sautéing until the onion is translucent.
Stir in the minced garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
Add the tomato paste and stir well to coat the vegetables.
Pour in the chicken bone broth and add the cooked brown rice and frozen peas.
Return the chicken to the pan and stir everything together until heated through and the liquid has slightly reduced.
Garnish with fresh cilantro before serving.