Ready in 20 minutes.

Chicken and Rice - White Rice

Ingredients

1 box of white rice

1 boneless, skinless chicken breast, cut into cubes

1 can of drained and chopped hearts of palm

2 cups chicken broth

1 small onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon sweet paprika

1/2 teaspoon onion powder

1/4 teaspoon dried chili pepper (or to taste)

Salt and pepper to taste

Fresh parsley, chopped, for serving

Directions	20 minutes prep and cook time.
	Serves: 2

In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until browned on all sides.
Remove the chicken from the skillet and set aside. In the same skillet, add the onion and garlic. Cook over medium heat for 4 minutes, or until softened.
Add the white rice to the skillet and toast for 1-2 minutes, stirring constantly, until lightly browned. Return the chicken to the skillet. Pour in the chicken broth, sweet paprika, onion powder, chili pepper, salt, and pepper.
Stir to combine. Bring the mixture to a boil, then reduce heat and simmer until the liquid has been absorbed and the rice is cooked through.
Remove from heat and rest for 5 minutes before serving. Garnish with fresh parsley.