1. In a large dutch oven, brown rice in oil. 2. Add the onion and garlic until soft and translucent. 3. Add the chicken broth, tomato sauce, and bouillon cube and bring to a boil for 60 seconds. 4. Back down to simmer and cook on low for 18-20 minutes with the lid on. 5. When all of the liquid is gone, add tomatoes and chicken, mixing well. 6. Let stand for 5 minutes. 7. Fluff and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
