Spiced Chicken and Vegetable Rice Bowl

This Spiced Chicken and Vegetable Rice Bowl is a delightful combination of tender chicken breast, vibrant vegetables, and aromatic spices. The dish features a medley of garlic, onion, green pepper, kale, carrots, and celery, all harmoniously cooked with rice and diced tomatoes, creating a comforting and nutritious meal. Perfect for a wholesome dinner, this recipe balances traditional flavors with a creative twist, ensuring a satisfying experience for the palate.

Ingredients:

• 2 chicken breasts, diced
• 1 cup rice
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 1 green pepper, diced
• 1 cup kale, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• Salt and pepper to taste
• 2 cups chicken broth or water

Instructions:

1. In a large pot, heat a splash of water over medium heat. Add the diced onion and garlic, sauté until translucent.
2. Add the diced chicken breast to the pot and cook until browned on all sides.
3. Stir in the cumin, paprika, turmeric, salt, and pepper, allowing the spices to become fragrant.
4. Add the diced green pepper, carrot, celery, and kale to the pot. Cook for another 5 minutes until the vegetables begin to soften.
5. Pour in the diced tomatoes with their juices and the chicken broth (or water). Bring to a simmer.
6. Stir in the rice, cover the pot, and reduce the heat to low. Cook for about 18-20 minutes, or until the rice is tender and has absorbed the liquid.
7. Remove from heat and let it sit for 5 minutes before fluffing with a fork. Serve warm.