Herbed Chicken and Rice with Tomato-Kidney Bean Medley

1Rinse the rice (2 cups) under cold water until the water runs clear, then set aside.

2In a large skillet, heat the olive oil (2 tablespoons) over medium heat. Add the chopped onion (1) and minced garlic (3 cloves), sautéing until the onion (1) is translucent, about 3-4 minutes.

3Season the chicken breasts (4) with salt, pepper, paprika (1 teaspoon), oregano, and basil. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4In the same skillet, add the diced tomatoes (4 medium) and kidney beans (1 can). Stir well and cook for about 5 minutes until the tomatoes (4 medium) start to break down.

5Add the rinsed rice (2 cups) to the skillet, stirring to combine with the tomato and bean mixture. Pour in the chicken broth (2 cups) and bring to a boil.

6Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice (2 cups) is cooked and has absorbed the liquid.

7While the rice (2 cups) is cooking, slice the cooked chicken breasts (4).

8Once the rice (2 cups) is done, fluff it with a fork and gently fold in the sliced chicken. Adjust seasoning with salt and pepper if needed.

9Serve the herbed chicken and rice (2 cups) hot, garnished with fresh herbs.