Tomato Rice with Corn and Chicken

1In a large pot, heat oil over medium heat.

2Add diced onion (1) and minced garlic (2 cloves), sauté until fragrant and translucent.

3Add chicken breasts (2) and cook until browned on all sides.

4Stir in cumin (1 teaspoon), paprika (1 teaspoon), oregano (1 teaspoon), and chili powder (½ teaspoon), cook for 1-2 minutes.

5Pour in chicken broth (4 cups), diced tomatoes (1 can), and corn kernels (1 cup). Bring to a boil.

6Stir in rice (2 cups), reduce heat to low, cover, and simmer for 20 minutes or until rice (2 cups) is cooked and liquid is absorbed.

7Remove from heat, let it sit covered for 5 minutes.

8Fluff the rice (2 cups) with a fork, squeeze lime (1) juice over the rice (2 cups), and sprinkle with chopped cilantro (½ cup).

9Season with salt and pepper to taste before serving.