Ingredients
- 2 lb Chicken breast
- 1 Can Rotel Tomatoes Original
- 1 piece Carrots
- 1 cup Rice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cumin
- 1 teaspoon Paprika
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Season the chicken breast with salt, black pepper, cumin, and paprika.
- Add the chicken breasts to the skillet and cook until browned on both sides and cooked through, about 7-8 minutes per side.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- In the same skillet, add the diced carrots and cook for about 3-4 minutes until slightly softened.
- Stir in the Rotel tomatoes and bring to a simmer.
- Add the rice and 2 cups of water to the skillet, stirring to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and cook for about 20 minutes, or until the rice is tender and water is absorbed.
- Slice the chicken breast and serve it over the rice and tomato mixture.