Arroz con tori

1 tsp Garlic powder
2 tsp Paprika
1 tsp Pepper, black
2 cup, chopped Kale
4 cup (8 fl oz) Water, tap
2 cups cooked brown rice, long-grain
0.50 tsp McCormick Cajun Seasoning
.5 tsp McCormick garlic sriracha seasoning
1 cube Knorr Caldo de Pollo
4 cocktail tomatoes
8 oz natural chicken breast (in cutlets)
1 cup yellow squash & zucchini
1/2 yellow onion, chopped
0.50 tbsp Sonoma Gourmet roasted garlic & herbs olive oil
0.25 tsp Mrs. Dash Seasoning Blend Fiesta Lime (by JEAN_W_1960)
.25 cup red onion, dried, Lifehouse

I precooked the rice al dente so the prep does not include this. I prep while I cook also so times may not be accurate. Most of my meals take about 60 minutes total.

Due to the amount of high-sodium seasonings, it does seem this recipe is super high in sodium so I caution those who are sensitive to sodium to consider other alternatives.

Words of caution: For this recipe, I used brown rice I had previously cooked al dente. The amount of seasonings/herbs used is kind of a guesstimate, and I encourage using them to taste/smell throughout the entire recipe. I tend to use a lot of seasonings and herbs, and I like dinner biting back. You might not need this much and while this wasn't spicy at all for me, I caution you if you're sensitive to spices. This recipe would have been much better with fresh cilantro but we had none of available for dinner tonight. Instead we used Lifehouse's dried cilantro which is significantly less potent. We also used Lifehouse's dried red onion which I'm sure is also much less potent than had we had used a fresh one.

Also, of course, with cooking any kind of meat, ensure that it is fully cooked, and that you keep a sanitary and separate workspace for and after its prep.

1. Heat large nonstick skillet on high until hot.
2. Pour .5 tbsp Sonoma garlic & herb oil into skillet, putting 1/2 chopped yellow onion in immediately afterwards. Carmelize onions or cook well at medium-high heat, then
3. Put in cut raw chicken breast (in cutlets).
4. After the chicken breast appears lightly cooked, pour water into skillet to marinate chicken and onions.
5. Once the water boils, add the chicken bullion.
6. Add thinly sliced squash, both zucchini and yellow.
Optional: If using dried red onion, put in now.
7. Add kale. At this point you can turn the heat back to medium-high to allow simmering while everything is adequately cooked.
8. Turn heat to medium, adding brown rice, then turning heat to low. Stir often, until little, if any, remaning broth/water is left.

Serving Size: Makes 2 servings