Ingredients
2 cups long-grain white rice
4 boneless, skinless chicken breasts
1 large onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
1 cup frozen peas
1 cup diced carrots
1 cup corn kernels
1/4 cup tomato paste
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
4 cups chicken broth
1/4 cup vegetable oil
Salt to taste
Pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Directions
1. Season the chicken breasts with salt and pepper on both sides.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.
4. In the same pot, add the chopped onion, green bell pepper, red bell pepper, and garlic. Sauté until the vegetables are soft, about 5-6 minutes.
5. Stir in the diced carrots and corn kernels, and continue to cook for another 3 minutes.
6. Add the rice to the pot and stir well to coat with the vegetable mixture.
7. Stir in the tomato paste, ground cumin, paprika, and turmeric.
8. Pour in the chicken broth, and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes, or until the rice is fully cooked.
10. While the rice is cooking, shred the cooked chicken breasts using two forks.
11. Once the rice is cooked, add the shredded chicken and frozen peas to the pot. Stir to combine.
12. Adjust seasoning with salt and pepper to taste.
13. Continue to cook for another 5 minutes to ensure everything is heated through.
14. Remove from heat and let it sit for 5 minutes before serving.
15. Sprinkle with fresh cilantro and serve with lime wedges.