# Components:
→ Proteins
01 - 2 cups canned chicken breast, drained (about 2 cans)
→ Rice and Grains
02 - 1 1/2 cups long grain white rice (uncooked)
→ Vegetables
03 - 1 can mixed vegetables, drained (about 15 oz)
04 - 1 small onion, finely chopped (optional)
05 - 1 can diced tomatoes with green chilies, undrained (about 10 oz)
→ Liquids
06 - 3 cups chicken broth (or prepared from bouillon cubes)
→ Seasonings
07 - 2 tablespoons vegetable oil
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add finely chopped onion if using and sauté for 2 to 3 minutes until softened.
02 - Add the long grain white rice to the pot and cook for 2 minutes, stirring frequently until lightly toasted.
03 - Stir in canned chicken, drained mixed vegetables, and undrained diced tomatoes with green chilies.
04 - Pour in chicken broth and add garlic powder, onion powder, paprika, dried oregano, ground cumin, salt, and black pepper. Mix thoroughly.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
06 - Fluff the rice with a fork. Adjust seasoning to taste and serve hot.
