1 1/2 cups uncooked rice (plus the water and salt to cook it)
1 lb. boneless, skinless chicken breasts
1 Tbsp. olive oil
1 Tbsp. butter
1 green bell pepper, julienned
1/2 yellow onion, diced
1/2 (14.5 oz.) can petite diced tomatoes, drained
Cook rice. I always use basmati rice and this is how I prepare it.
While your rice is cooking, cut the chicken breasts into bite size pieces. Season well with Cajun seasoning. Heat 1 Tbsp. olive oil in a large, deep skillet or dutch oven over medium-high heat. Once hot, add chicken. Brown on one side, then flip and continue cooking til chicken is done. Once done, remove chicken from skillet and set aside.
Turn your heat down to medium, add 1 Tbsp. butter and the bell pepper and onion. Season with a little Cajun seasoning and cook, stirring often until the veggies are softened, 4-5 minutes.
Next, turn heat down to medium-low. Add diced tomatoes to the cooked veggies and heat through. Then add back in the cooked chicken and cooked rice, stirring to combine. Season with any seasoned salt that you require. Make sure the mixture is well combined and hot, then serve.
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