Marian Feast Rice

1In a large skillet, heat some oil over medium heat.

2Add the diced chicken breast (1 pound) and cook until browned on all sides, then remove from the skillet and set aside.

3In the same skillet, add the chopped onion (1) and cook until translucent, then add the minced garlic (3 cloves) and cook for another minute.

4Add the diced red and green bell (1) peppers to the skillet and cook until they start to soften.

5Stir in the can of diced tomatoes (1 can), chicken broth (1 cup), paprika (1 teaspoon), cumin (1 teaspoon), oregano (1 teaspoon), chili powder (½ teaspoon), black pepper (½ teaspoon), and salt (½ teaspoon). Bring the mixture to a simmer.

6Add the white rice (2 cups) to the skillet and stir to combine with the tomato mixture. Place the browned chicken back into the skillet and mix well.

7Cover the skillet with a lid and let the rice cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.

8Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes.

9Fluff the rice with a fork and garnish with chopped fresh cilantro (¼ cup), sliced green onions (¼ cup), and lime (1) wedges before serving.