Your new go-to brothy rice 🙂‍↕️

Your new go-to brothy rice 🙂‍↕️ I cannot begin to describe how GOOD this Mexican-inspired chicken brothy rice is, it’s so vibrant and the fresh tomato in the broth makes it simultaneously fresh and comforting 🤤❤️‍🔥 recipe below: (Serves 4) Garlic rice: Cooking oil 2 cloves garlic, minced 1/2tsp paprika 2 cups medium or long grain rice, washed Chicken: Est. 400g chicken tenderloins Cooking oil 2tsp paprika 1tsp ground cumin 1tsp ground chipotle/cayenne Zest of 1/2 lime Broth: 3 cloves garlic, minced 1Tbsp tomato paste 1tsp paprika 1/2tsp ground cumin 1/2tsp ground chipotle/cayenne 500ml chicken stock 2 large tomatoes, grated (250g grated) Zest of 1/2 lime and juice of whole To serve: shredded cabbage (tossed in lime and salt), sliced avocado, fresh coriander, pickled red onions, lime wedges 1. To make the rice, heat a drizzle of oil in a saucepan over medium heat. Add the garlic and paprika, cook for 30 seconds, then stir through the washed rice. Add 3 cups of water, bring to a boil, then cover with a lid and set on the lowest heat. Cook for 12 minutes, then turn off the heat and leave to stand for 5 minutes before fluffing with a fork. 2. Whilst the rice cooks, combine the chicken with a generous drizzle of oil, the paprika, cumin, chipotle or cayenne, lime zest and a generous pinch of salt. Toss to coat. 3. Bring a large frying pan to a medium high heat. Pan fry the chicken for 2-3 minutes on each side or until golden and cooked through. Set aside on a plate. 4. To make the broth: In the same pan, lower the heat to medium and add an extra drizzle of oil along with the garlic, tomato paste, paprika, cumin and chipotle. Cook for around a minute, then stir through the tomato paste, followed by the chicken stock and grated tomatoes. 5. Bring to a very gentle simmer, then stir through the lime zest and juice. Season to taste with salt and pepper. 6. To assemble, spoon the rice into the centre of your bowls, then ladle the broth around it. Slice the chicken and sit on top, then top with shredded cabbage, avocado, coriander and pickled red onion. Serve with fresh lime and enjoy!