Ingredients
- 1 piece Chicken
- 100 g Broccoli
- 1 cup Rice
- 2 piece Tomatoes
- 2 piece Tomatoes
- 1 tsp Garlic powder
- 0.5 tsp Black pepper
- 0.5 tsp Salt
- 1 tsp Paprika
Instructions
- Rinse the rice until the water runs mostly clear. Set aside.
- Chop the chicken into bite-size pieces. Pat dry, then season with salt, black pepper, and paprika (about half of each).
- Chop the tomatoes. If you like a smoother texture, peel first; otherwise, use as-is.
- Heat a large pan with a little water or oil (if using) over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring, until lightly browned.
- Add the tomatoes and garlic powder to the pan. Simmer for 5 minutes until the tomatoes break down into a sauce.
- Add the rinsed rice and enough water to cook according to package directions (typically about 2 cups water for 1 cup rice). Stir well.
- Bring to a boil, then reduce heat to low, cover, and cook until the rice is nearly done (about 12–15 minutes).
- Add the broccoli florets, cover, and cook for another 5–7 minutes until the rice is fully cooked and the broccoli is tender-crisp.
- Taste and adjust seasoning with remaining salt and black pepper if needed. Serve hot.