Sautéed Chicken and Tomato Rice

Ingredients

• •1 lb boneless chicken breast, diced
• •1 cup jasmine rice
• •2 cups water
• •2 tablespoons vegetable oil
• •4 cloves garlic, minced
• •1 medium onion, chopped
• •2 medium tomatoes, chopped
• •1 tablespoon soy sauce
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 cup frozen peas
• •2 green onions, sliced (for garnish)

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the minced garlic and chopped onion. Sauté until fragrant and translucent, about 2-3 minutes.

3. 3

   Add the diced chicken breast to the pan. Cook for 5-7 minutes until the chicken is no longer pink, stirring frequently.

4. 4

   Stir in the chopped tomatoes, soy sauce, salt, and pepper. Cook for an additional 3 minutes until the tomatoes start to soften.

5. 5

   Add the jasmine rice and water to the pan. Stir to combine and bring to a boil.

6. 6

   Reduce heat to low, cover, and let it simmer for about 15 minutes until the rice is cooked and water is absorbed.

7. 7

   Once finished, fluff the rice with a fork, mix in the frozen peas, and cook for another 2 minutes until the peas are heated through. Garnish with sliced green onions before serving.