One Pot Bell Pepper Rice with Chicken

Finely chop the onion and garlic. Dice the pepper and put everything into a bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 Bell pepper, yellow (~ 4.9 oz)

Cut the chicken into bite-size pieces.

• 5.3 oz Chicken breast

Heat the canola oil in a pot over high heat. Fry the meat until golden brown, season with salt and pepper, remove from the pot and set aside.

• 2 tsp Canola oil
• Salt
• Black pepper

Turn the heat to medium. Add the onions, garlic, and pepper and fry until the onions turn translucent.

Add the rice, paprika, tomatoes and broth. Let simmer until the rice is cooked. Stir occasionally.

• 1 tsp Sweet paprika, ground
• 1⁄3 cup Rice
• 4.2 oz Tomatoes, diced, canned
• 1 ⁠¼ cups Vegetable broth

Add the chicken and meat juice back into the pot and heat briefly.

Coarsely chop the parsley. Season with salt and pepper and top with the parsley.

• 6 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
• Salt
• Black pepper

Enjoy your meal!