Mexican Arroz Verde Rice with Chicken Breasts

First, cook the rice: Rinse it at least 3 times under running water, then place it in a larger pot, pour in 500 ml of water, salt it, and bring to a boil. Then reduce the heat to low, cover the pot with a lid, and cook the rice for 14–15 minutes.

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

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