1tablespoonachioteoptional, found in Mexican markets
1poundboneless skinless chickenbreasts or thighs, chopped into bite size pieces
4clovesof garlicminced
1cupwhite long grain rice
1tablespoonFiesta Chili Powderthis is a salt-free seasoning found in most bulk spice sections
2teaspoonscumin
1teaspoonoregano
1/2teaspoonsaltto taste
14ozcan tomato saucetomato puree, or petite tomatoes (I puree a can of diced tomatoes with my immersion blender as my kids do not like big chunks of tomatoes)
1 1/4cupschicken broth
Garnish options: Grated cheese or Daiya shredsdiced avocado,chopped tomatoes, pickled jalapeños, chopped cilantro, lime wedges, tortillas (I use brown rice tortillas, but use whatever your family enjoys!)
Instructions
Heat oil in a large pan (with a tight fitting lid).
Saute onion for a couple of minutes to soften.
Stir in the achiote if you are using.
Add in the rice. You want the rice to start to toast a bit, this adds more flavor.
Add in the chicken, garlic, and spices, saute a few minutes more.
Stir in tomato sauce and chicken broth.
Give a good stir to mix well, and bring to a boil.
Cover, reduce heat, and simmer until the liquid is absorbed, about 15-20 minutes.