Royal Blend Rice with Pan-Seared Chicken Breast

1Season the chicken breasts (2) with salt, pepper, paprika (1 teaspoon), cumin (1 teaspoon), and thyme (1 teaspoon) on both sides.

2In a large skillet, heat olive oil (1 tablespoon) over medium-high heat. Add the seasoned chicken breasts (2) and cook for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

3In the same skillet, melt butter (1 tablespoon) and sauté the chopped onion (1) and minced garlic (2 cloves) until fragrant and translucent, about 3-4 minutes.

4Add royal blend rice (1 cup) to the skillet and toast for 2 minutes, stirring frequently to coat the rice with the onion (1) and garlic (2 cloves) mixture.

5Pour in chicken broth (2 cups) and bring to a boil. Reduce the heat, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

6Slice the cooked chicken breasts (2) and serve them on a bed of the aromatic royal blend rice (1 cup).

7Garnish with fresh parsley before serving.