— Skinless Chicken thighs
— 2 cups long grain rice
— 4 cups water
— 1/2 onion
— 1 Tomato
— 1/2 can of 8oz (ca. 302 g) tomato sauce
— Half jalapeño chopped
— Garlic powder
— Onion powder
— 1 tsp Chicken bouillon
Cook the chicken in a pan with 2 tablespoons cooking oil. Season with salt, garlic powder, pepper, and onion powder to taste.
Once fully cooked, take out and slice into pieces. While slicing chicken, start sautéing rice in the same pan with sliced onions until rice browns.
Add diced tomato and chopped jalapeño. Stir. Mix in chicken, tomato sauce, water and chicken bouillon.
Season with salt and garlic powder to your liking. Once boiling, turn heat down to simmer and cover with lid for 20 mins. Do not open until 20 mins are up.
Remove from fire and let sit for 5-10 mins, so remaining water can absorb and rice can fluff!
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