One Pot Mexican Chicken and Rice

By sschwartz

Ingredients

• 2 boneless, skinless chicken breasts
• 2 Tbsp olive oil
• Salt & pepper
• 1 cup white rice
• 2 cups chicken broth
• 1 8 oz can tomato sauce
• 1 tsp tomato bouillon
• 2 tsp minced garlic
• 1 tsp chili powder
• 1/2 package frozen peas & carrots or mixed vegetables

Preparation

Step 1

Cut chicken into one each pieces and season with salt and pepper. Heat olive oil in a skillet over medium heat and add chicken. Cook until just barely browned, but not cooked through.
Add one cup of long grain white rice and saute for one minute. Add remaining ingredients, stir, and bring to a boil. Cover and reduce heat to low for about 20 minutes or until rice is tender and fluffy. If there is still liquid in the pan, uncover and simmer until the liquid is reduced.