By Katy Loftin
Rinse the rice under cold water until the water runs clear. Set aside to drain.
Chop the garlic cloves and tomatoes. Set them aside separately.
Cut the chicken breasts into bite-sized pieces. Season them with 1/2 tsp of salt and 1/4 tsp of black pepper.
Heat 1 tbsp of olive oil in a large pan over medium heat. Add the chicken pieces and cook until they're golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tbsp of olive oil. Add the chopped garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
Add the chopped tomatoes to the pan and cook for 4-5 minutes until they start to break down and release their juices.
Add the rice to the pan with the tomatoes and garlic. Stir to coat the rice in the tomato juice.
Pour in 2 cups of water and add the remaining 1/2 tsp of salt to the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
Once the rice is done, fluff it with a fork. Add the cooked chicken back into the pan and mix everything together over low heat.
Adjust salt and pepper to taste. Serve hot, garnished with fresh basil if using.
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This Main Course Chicken Rice recipe is ready in 45 minutes and features chicken breast, garlic, tomatoes and other delicious ingredients. Contains 450 calories total.
Rinse the rice under cold water until the water runs clear. Set aside to drain.
Chop the garlic cloves and tomatoes. Set them aside separately.
Cut the chicken breasts into bite-sized pieces. Season them with 1/2 tsp of salt and 1/4 tsp of black pepper.
Heat 1 tbsp of olive oil in a large pan over medium heat. Add the chicken pieces and cook until they're golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tbsp of olive oil. Add the chopped garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
Add the chopped tomatoes to the pan and cook for 4-5 minutes until they start to break down and release their juices.
Add the rice to the pan with the tomatoes and garlic. Stir to coat the rice in the tomato juice.
Pour in 2 cups of water and add the remaining 1/2 tsp of salt to the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
Once the rice is done, fluff it with a fork. Add the cooked chicken back into the pan and mix everything together over low heat.
Adjust salt and pepper to taste. Serve hot, garnished with fresh basil if using.
Calories per Serving: 450
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