Chicken and Rice with More Chimichurri
1 cup More Chimichurri
1 tb oil
1 chicken breast, cut in chunks, lightly salted
1 yellow onion, thinly sliced or minced
2 Roma tomatoes, chopped
1/2 cup frozen peas
1 cup rice
1 & 1/2 cup water
1/4 tsp salt
In a small pan, heat 1 tb oil over medium heat.
Add seasoned chicken.
Cook for 2 minutes and then add onion, occassionally stirring until chicken is golden brown.
Add chopped tomato and cook for about 2 minutes until they begin to break down (soft).
Add frozen peas, uncooked rice, water, and salt.
Stir to combine.
Place lid on skillet, turn up heat to med-high and bring to a boil.
As soon as it reaches a boil, turn down heat to med-low or low and gently simmer for 15 minutes.
Turn off heat and let it rest for 10 minutes.
Remove lid and fluff rice.
Stir in More Chimichurri lightly (do not over stir to avoid mushy rice).
Finish with salt if desired.
*I like using Jasmine rice, but long grain will be just fine too.
**Option to finish with Feta Cheese or fresh squeeze lime.