- Dice peppers into very fine pieces
- Roughly chop tomato (can be blanched to remove skin)
- Roughly cut or shread Chicken breasts
- Chop parsely or cilantro
Heat oil in a pan, add cumin and peppers and stir till fragrant. Add tomatoes and simmer, stirring occasionally till tomatos loose thier structure. (To improve consistency the skins, if tomatoes weren't blanched, can be easily removed if the tomatoes were roughly chopped)
While simmering the sauce microwave frozen rice for 1 to 1.5 minutes.
Toss rice and chicken with sauce and serve.
*Cooking chicken. I tend to keep cooked chicken in my fridge and freezer for quick meals. If cooked chicken isn't available it's simple to cook a cutlet in the broiler. Heat broiler, brush washed, dried and trimmed chicken with a bit of olive oil and cook for 3 to four minutes a side. This can be done while the sauce is simmering. I prefer to cook the chicken seperately to remove some of it's fat and drippings from the final dish. One can marinate chicken with cumin and other herbs and spices to enhance the flavor.