Creado con IA
Chicken and Tomato Rice Skillet
40 min 384 kcal por ración Fácil
Ingredientes
4 Raciones
- boneless skinless chicken breast500 g
- uncooked white rice200 g
- canned tomato sauce400 g
- onion120 g
- garlic6 g
- olive oil15 ml
- dried oregano1 g
- paprika2 g
- salt5 g
- black pepper1 g
- water400 ml
Preparación
- 1
Cut the chicken breast into bite-sized pieces and season with half of the salt and black pepper.
- 2
Finely chop the onion and mince the garlic cloves.
- 3
Heat the olive oil in a large skillet over medium-high heat.
- 4
Add the chicken pieces to the skillet and cook for 4-5 minutes until lightly browned on all sides. Remove the chicken and set aside.
- 5
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
- 6
Add the minced garlic and cook for another 30 seconds until fragrant.
- 7
Stir in the uncooked white rice, paprika, and dried oregano. Cook for 1-2 minutes, stirring frequently, to toast the rice and spices.
- 8
Pour in the canned tomato sauce and water. Stir well to combine.
- 9
Return the browned chicken to the skillet. Add the remaining salt and black pepper. Mix everything together.
