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| You will need two to four (2-4) chicken breasts (depending on how many will be dining and what part of the chicken you desire), one quarter (1/4) of a medium sized onion, one half (1/2) can of diced fire roasted tomatoes, two (2) chicken bouillon cubes, and one (1) 5oz. package of yellow rice, and one (1) tablespoon of vegetable oil for this recipe. |
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| Chop a quarter of your onion into size desired. |
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| Brown your chicken using the vegetable oil in a medium/large skillet or frying pan. Remove the chicken from the pan and let rest on a dish. |
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| Meanwhile, boil 14 oz. of water and drop your two (2) bouillon cubes in to dissolve. You may also use prepared chicken broth or stock if you have some available. |
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| After your chicken is done, saute your onions in the pan juices. |
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| Add to the onions the tomatoes (do not drain), rice, chicken broth/stock, and your chicken. Carefully mix your ingredients together. |
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| Cover your pan and let simmer on low for thirty-five to forty (35-40) minutes. Check after thirty-five (35) and make sure your rice isn't burning on the bottom of your pan. |
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| When the lid is removed your meal should look like this. The broth and tomato juices will be completely absorbed by the rice. |
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| Plate up and enjoy! |
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