Ingredients:
1 boneless skinless chicken breast
1-quart chicken broth
1 pkg. Uncle Ben’s® Ready Rice® Original Long Grain Rice
1 small onion (chopped)
1 avocado (thinly sliced into bite-size pieces)
1 lime (thinly sliced)
1 handful cilantro (roughly chopped)
2 green onion (diced)
4 to 5 cloves of garlic (minced)
2 tablespoons extra virgin olive oil
1 Knorr Chicken Bouillon
1 teaspoon parsley flakes
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
Equipment needed:
Dutch oven or stockpot
Ladle for serving
Wooden spoon
Directions:
Sauté onion and garlic with 2 tablespoons of extra virgin olive oil in a Dutch oven under medium-high heat. Sprinkle with salt and pepper. Stir with a wooden spoon to ensure onions and garlic are evenly coated with oil, salt and pepper. Cook until onions are translucent (don’t burn the garlic). Add chicken broth and chicken breast to the pot. Bring to boil, cover with the lid and reduce to simmer for 20 minutes. Remove chicken, place on plate and tent with aluminum foil. Let chicken rest for 10 minutes. Cook rice according to directions in package and set aside. Cut or tear chicken into bite-size pieces and add back into Dutch oven. Serve by placing a handful (or desired amount) of rice into a bowl, then ladle soup over rice. Add avocado, cilantro, green onion and a slice of lime into a bowl. This will ensure that the vegetables and rice will not overcook.