- 30 mins
- 30 mins
Ingredients
- 4 TBS Olive oil
- 1 cup white rice
- 10 cups low sodium chicken stock, divided
- 1 cup chopped onions
- 2 TBS chopped garlic
- 2 TBS finely diced fresh jalepeno
- 1 lb chicken tenders cut into 1 inch pieces
- 1 1/3 cup chopped tomatoes
- 1/3 cup fresh squeezed lime juice
- 1/3 cup chopped cilantro, plus more for garnish
- salt and pepper
- lime slices
Preparation
Step 1
In a medium saucepan warm 2 tablespoons of olive oil over medium high heat. Add rice and saute for 2 minutes, stirring to coat rice with oil. Add 2 cups chicken stock and bring mixture to a boil. Reduce the heat, cover and simmer rice until all liquid is absorbed and rice is tender. (20 Min)
While rice is cooking, heat remaining 2 TBS olive oil in a large saucepan. Add onion, garlic and jalepeno and saute ove medium high heat until onion begins to brown. Add chicken and saute 2 minutes, stirring constantly. Add remaining chicken stock, tomatoes and lime juice. Bring mixture to a boil, then reduce heat to a simmer and cook until chicken has cooked through. Remove from heat and add cilantro. Adjust seasoning with salt and pepper to taste.
Serve with lime slices and fresh cilantro.