One pot Mexican chicken and rice 🇲🇽

One pot Mexican chicken and rice 🇲🇽
Upgraded version from the one I did the other day when the pot cracked halfway through and I had to use another pot. That recipe I didn't use chopped tomato and isn't as moist.
But enjoy the recipe. If anyone wants the full written recipe and ingredients, head on over to my Whisk channel.
Enjoy!
Ingredients
Chicken
2 chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1 teaspoon salt or to taste
1/4 teaspoon black pepper
Juice of 1/2 lime
1 tablespoon fresh coriander
Rice
1-2 tablespoon oil
1/2 onion finely chopped
2 garlic cloves minced
400g chopped tomatoes
1 tablespoon chicken bouillon
1 teaspoon oregano
1/2 cup red and green bell pepper
1 teaspoon salt or to taste
1 cup long grain rice
2 cup water
Instructions
1) Prepare the marinade by combining the ingredients in a bowl. Add the chicken and ensure it is evenly coated. Allow it to marinate for at least one hour.
2) Rinse the rice and soak it for 30 minutes.
3) In a pan or pot, cook the chicken and prepare the recipe simultaneously.
4) Heat the pot and add oil. Once the oil is hot, add the chicken. Cook on medium heat for about 4 minutes on each side, until a nice char develops. It's not necessary to fully cook the chicken at this stage, as it will finish cooking with the rice.
5) Remove the chicken from the pot, discarding any burnt bits, but retain the oil as it contains the flavour.
6) If needed, add a little more oil to the pot and heat it. Then, add the onions.
7) Sauté the onions over medium heat until they become translucent. Next, add the garlic.
8) Once the onions and garlic have browned, add the rice.
9) Sprinkle the chicken bouillon over the rice.
10) Sauté everything for 3 minutes, then add the bell peppers.
11) Continue sautéing for another 3 minutes.
12) Add the chopped tomatoes to the pot.
13) Season with salt and oregano, and cook for approximately 5 minutes.
14) Pour in hot water, give it a stir, and place the chicken on top.
15) Increase the heat to medium-high and boil for around 10 minutes, until there is very little water remaining. There may be some tomato juice, but there should be no visible water.
16) Cover the pot with a lid and simmer on low heat for 10 minutes. Allow it to stand for an additional 10 minutes.
17) Remove the lid and take out the chicken to fluff up the rice.
18) Garnish with fresh coriander and savor the dish.

[@umm1894]

Thank you for the videos

[@omarkhan3212]

Hi Bro, thank you for these vids, they’ve been great, I have little experience cooking and your vids have helped massively. Thank you

[@rabianaseem2057]

Very nice sharing 👍

[@malam486]

Kindly please upload salad bar recipes... like morrison

[@vrindharamkumar7855]

Super se bhi uper👌👌🇮🇳🇮🇳

[@nila5122]

Yummy 😋