Ingredients
– 500 g chicken breast, diced
– 1 cup rice
– 400 ml vegetable broth
– 1 can diced tomatoes
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Method
1. Heat olive oil in a large saucepan over medium heat.
2. Add onion and garlic, cooking until softened.
3. Stir in the diced chicken, browning it for about 5 minutes.
4. Pour in vegetable broth, tomatoes, rice, oregano, salt, and pepper. Bring to a boil.
5. Reduce heat, cover, and simmer for 20 minutes or until rice is tender.
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