Mexican Green Rice with Chicken Breast (Arroz verde)

First, cook the rice: Rinse it at least three times under running water, then place it in a larger pot. Pour in 500 ml of water, salt it, and bring it to a boil. Then reduce the heat to low, cover the pot, and cook the rice for 14–15 minutes.

Meanwhile, prepare the chicken breasts. Preheat the oven to 200 °C and prepare an oven-safe pan. Wash and pat dry the chicken breasts, then sprinkle them with ground cumin, smoked paprika, grated lemon zest, salt, and pepper. Thoroughly massage the spices into the meat. Then, heat 2 tablespoons of sunflower oil in the pan, add the seasoned chicken breasts, and sear them for 3–4 minutes on each side over high heat. After that, transfer the pan to the preheated oven and bake for another 8–9 minutes at 200–210 °C.

Once the rice is cooked, remove it from the heat and let it rest, covered, for 5–10 minutes.