This Cuban-style chicken and rice recipe is the perfect combination of savory and comforting. The ingredients are simple, but the flavor is anything but! Serve it as a main course or as a side dish.
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups long grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 cups chicken broth or water
- 1 (14.5 ounce) can diced tomatoes, with juices
- 2 teaspoons salt
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup chopped fresh parsley (optional)
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook until softened, about 5 minutes. Add the rice to the pan and stir to coat with the oil. Cook for 2 minutes, stirring constantly.
Add the cumin, oregano, chicken broth (or water), diced tomatoes with their juices, and salt to the pan. Bring the mixture to a boil then reduce heat to low. Cover skillet and cook for 18 minutes.
After 18 minutes, remove lid from pan and stir in cubed chicken breast pieces. Cover again and continue cooking until chicken is cooked through and rice is tender, about 10-15 minutes more.
When done cooking, fluff with a fork. Taste for seasoning and add additional salt if desired.
Garnish with fresh parsley before serving.
