Easy Dinner Recipe
Easy Dinner Recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 200 g chicken breast, cut into cubes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- to taste salt
- to taste pepper
- 400 g diced tomatoes, canned
- 200 ml chicken broth
- 100 g rice
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan or pot over medium heat.
⏱️ 1 min
- 2
Add the chopped onion to the pan and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for 1 minute until fragrant.
⏱️ 6 min
- 3
Add the diced red bell pepper and green bell pepper to the pan. Cook for 5-7 minutes until they are slightly tender.
⏱️ 7 min
- 4
Add the cubed chicken breast to the pan and cook until it is browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in 1 teaspoon of paprika, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. Season with salt and pepper to taste. Continue to cook and stir for 2 minutes to allow the spices to bloom.
⏱️ 2 min
- 6
Pour in the 400 grams of canned diced tomatoes and 200 ml of chicken broth. Add the 100 grams of rice and stir everything well to combine.
⏱️ 2 min
- 7
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the rice is fully cooked and all the liquid has been absorbed.
⏱️ 20 min
- 8
Remove from heat. Garnish the dish with fresh chopped parsley and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Dinner Recipe
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 200 g chicken breast, cut into cubes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- to taste salt
- to taste pepper
- 400 g diced tomatoes, canned
- 200 ml chicken broth
- 100 g rice
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan or pot over medium heat.
⏱️ 1 min - 2
Add the chopped onion to the pan and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for 1 minute until fragrant.
⏱️ 6 min - 3
Add the diced red bell pepper and green bell pepper to the pan. Cook for 5-7 minutes until they are slightly tender.
⏱️ 7 min - 4
Add the cubed chicken breast to the pan and cook until it is browned on all sides, about 5-7 minutes.
⏱️ 7 min - 5
Stir in 1 teaspoon of paprika, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. Season with salt and pepper to taste. Continue to cook and stir for 2 minutes to allow the spices to bloom.
⏱️ 2 min - 6
Pour in the 400 grams of canned diced tomatoes and 200 ml of chicken broth. Add the 100 grams of rice and stir everything well to combine.
⏱️ 2 min - 7
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the rice is fully cooked and all the liquid has been absorbed.
⏱️ 20 min - 8
Remove from heat. Garnish the dish with fresh chopped parsley and serve hot.
⏱️ 1 min