By jclar
February 17, 2015 07:38 AM
Cortesía de Alejandro Chabán


  • 1 chicken breast
  • 1 cup brown rice
  • 1/2 cup of water
  • 2 tsp. minced garlic
  • 1 pinch of pepper
  • 2 pinches of salt
  • 1/4 of a small onion, diced
  • 1/4 of a green pepper, diced
  • 1/4 of a red bell pepper, diced
  • 1 cilantro leaf, minced
  • 1/2 tsp. oregano
  • 1 medium tomato
  • 1 tbsp. olive oil
  • Prep:

    1. Season the chicken with the salt, pepper and a bit of minced garlic. Cut in strips and set aside. 
  • Cut the tomato in 4 pieces and blend until they reach the consistency of salsa. Set aside. 
  • In a medium to large saucepan, add a tbsp. of olive oil and heat on medium high. Once it starts to sizzle, add chicken and brown a bit. 
  • Add onion and green pepper and let cook for 1 min. With caution, add water and cover the saucepan.
  • Once the water starts to boil, add tomato, bell pepper, cilantro and oregano.
  • Let water boil for 5 min. and add the remaining 3 tbsp. of olive oil and the rice.
  • Keep portions in mind: Approx. the size of a fist for a serving of cooked rice and the size of an open hand for a serving of chicken. 
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