Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice, 2.75 cups water, 1/2 tsp kosher salt and 1 tbs butter. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.

Protein

Prepare the chicken

While the rice cooks, pat the chicken breasts dry and cut into 1/2-inch cubes. In a bowl toss the chicken with 1 tbs olive oil, 1 tsp paprika, 1/2 tsp ground cumin, 1/4 tsp black pepper and 1/2 tsp salt until evenly coated.

Sear the chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes to brown, then stir and cook another 2-3 minutes until cooked through (internal temperature 165°F / 74°C) and lightly browned. Remove chicken to a plate and set aside.

Vegetables & Add-ins

Sauté aromatics and vegetables

In the same skillet reduce heat to medium and add the 1/2 cup diced yellow onion and 1/2 cup diced red bell pepper. Sauté for 4-5 minutes until softened. Add the minced garlic and cook 30-45 seconds until fragrant. Stir in 1/2 cup frozen peas and cook 1-2 minutes to heat through.

Deglaze and combine

Pour in 1/2 cup low-sodium chicken broth to deglaze the pan, scraping up any browned bits. Return the cooked chicken to the skillet, add 1 tbs lemon juice and the chopped parsley, and stir to combine. Taste and adjust seasoning with additional salt or pepper if desired.

Sauce / Finishing

If you like a looser sauce, add up to 1/4 cup extra chicken broth. Drizzle 1 tsp olive oil over the finished mixture and, if using, stir in 1 tsp hot sauce for a touch of heat. Serve the chicken and vegetable mixture over the fluffed rice. Garnish with extra parsley and a lemon wedge if desired.