- 1 c. uncooked long-grain white rice
- 2 c. low-sodium chicken broth
- 1 tsp. salt
- 1 lb. boneless, skinless chicken breasts, cut into 1″ cubes
- 2-3 tbsp. Cajun or Creole seasoning
- 2 tbsp. olive oil
- 1 small yellow onion, diced
- 2 c. diced bell pepper (red, green, orange or yellow)
- 1¼ c. sliced okra (fresh or frozen)
- 3 cloves garlic, minced
- 1 (14-oz.) can fire roasted diced tomatoes (I used Muir Glen)
- 1 tbsp. tomato paste
- 1 tbsp. parsley, chopped
- In a medium saucepan, combine the rice, chicken broth and salt. Bring to a boil, cover, reduce to low and simmer for 12-14 minutes or until cooked. Remove from the heat and keep covered.
- Meanwhile, season the cubed chicken with Cajun or Creole seasoning. Use a generous amount, about 2-3 tablespoons.
- In a skillet set over medium-high heat, add one tablespoon of olive oil. When the oil is hot, add the chicken and cook until seared on both sides, about 2-3 minutes on each. (Note: you may need to do 2 batches of chicken so that it has enough space to cook and brown). When the chicken is cooked throughout, remove and set aside on a plate.
- Add the remaining olive oil to the skillet, turn heat high. When the oil is hot, add the onions and bell pepper. Sprinkle a few pinches of seasoning over the vegetables and cook for 3-4 minutes, then add the okra, cook for an additional 2 minutes. Add the garlic and continue cooking until fragrant, about 1 minute. Add the tomatoes and paste to the skillet along with the cooked chicken. Stir, then add rice and mix until incorporated. Remove from the heat, garnish with parsley and serve immediately