Chicken and Rice (Eng/Esp)

My lunch today is a delicious chicken and rice dish; this time, the star ingredient was the tomato. I love the flavor and texture it adds—it definitely makes this dish unique. It also pairs perfectly with the chicken and carrots, and the result was fantastic, so I’m sharing this recipe with you.

Ingredients:

• 1/2 chicken breast
• 1 cup of rice
• 2 1/2 cups of water
• 3 tomatoes
• 1 carrot
• 3 bell peppers (two green and one red)
• 4 sweet peppers
• 1 onion
• 1 head of garlic
• Salt to taste
• Oil

Procedure:

I washed the chicken breast, cut it into small pieces, and set them aside to drain. I sprinkled a little salt on them.

Shortly after, I began removing the seeds from the chili peppers and bell peppers; I tasted the bell peppers to make sure they weren’t spicy, otherwise they would ruin the dish with an unpleasant flavor. One of the red chili peppers was spicy, so I set it aside. Then I diced it.

Next came the tomatoes; I removed the seeds and chopped them into pieces. I did the same with the onion after peeling it. I continued in this manner until I had peeled and chopped the carrot into various pieces.

I heated a pot with three tablespoons of oil and added the seasonings. The idea was to sauté them over low heat, so I also added the carrot pieces. I added the minced garlic. A little while later, I added the chicken. I mixed everything well.

Fifteen minutes passed, then I added the cup of rice and sautéed it for a while to achieve a better consistency. Finally, it was time to add the cups of water; at this point, I adjusted the salt level.

I cooked it over low heat with the lid on for ten minutes, which ensures the grains are cooked just right. The result was a very flavorful dish; my guests approved of this version of rice and chicken.