Mexican Inspired Chicken & Arroz

(Modified from "Mexican Chicken and Rice" Recipe in The Big Book of Easy Suppers by Maryana Vollstedt)


1 1/2 tablespoon olive oil
3 large chicken breasts (skinless) halved
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
3 minced garlic cloves
1 large jalapeño minced
3/4 cup long-grain white rice
1 can (14 1/2 oz) diced tomatoes (with juice)
1 1/2 cups of chicken broth 
1/4 teaspoon ground cumin
1/4 teaspoon Kosher salt
Freshly ground black pepper to taste


Preheat oven to 350 degrees. In a Dutch oven over medium-high heat brown chicken breasts for about five minutes per side in a generous tablespoon of olive oil. After browned, remove chicken to a plate and set aside. Next, in the same pot, (add more oil if needed) add your veggies (onion, green pepper, garlic and jalapeño) and saute for about 5 minutes (until onions are soft). Next, stir in the rice followed by the liquids (tomatoes with juice, chicken broth - reserve about 1/4 cup for later) and the spices (cumin and salt). Cook for 2 minutes before adding your chicken back to the mixture and be sure to wedge chicken under liquid as much as possible. Cover and bake for 45-50 minutes. At around 35 minutes check to make sure the dish is not to dry, if it is dry add additional 1/4 cup of chicken broth at that time.