Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 1 pound chicken breast (cut into 1 inch cubes)
  • 2 teaspoons salt (divided)
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 ½ cups uncooked long grain white rice
  • 1 ½ cups chicken broth
  • 15 ounces can tomato sauce
  • 4 ounces can green chilies
  • Cilantro (for serving)

Instruction

  • Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
  • Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
  • Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
  • Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
  • Top with fresh cilantro, if desired