sea salt and fresh ground cracked pepper to taste.
¼ cup grated parmesan cheese
Instructions
Cook brown rice according to package instructions.
Heat olive oil in a large skillet over medium-high heat. Once the skillet is hot, add onion and garlic and saute until the onions soften and are beginning to turn translucent (4-5 minutes).
While the onions and garlic are cooking, place a medium sauce pan over medium-high heat and add tomatoes and chicken broth to the pan. Cook for 15-20 minutes or until the tomatoes cook down. Mash the tomatoes with a potato masher and stir to combine with the chicken broth to create a sauce. Turn heat down to low.
Once the onions have softened, add the bell peppers and chicken to the skillet. Add the cumin, chili pepper, salt and pepper. Cook for approximately 10 minutes or until the chicken is cooked through and no pink remains.
Add the tomato sauce, parmesan cheese and cooked rice. Stir to combine.
Remove from heat and serve warm.
Recipe by Becky's Best Bites at https://beckysbestbites.com/easy-italian-chicken-rice/