Mexican Midnight Arroz con Pollo

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Season the chicken breasts with salt, pepper, cumin, coriander, and smoked paprika. Once the oil is hot, add the chicken to the skillet and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil, diced onion, and bell pepper. Cook until the vegetables are softened and the onions are translucent, about 5 minutes.
4. Stir in the minced garlic and tomatoes to the skillet and cook for another 1-2 minutes.
5. Add the rice to the skillet and stir until covered in the vegetable mixture. Pour in the chicken stock and bring to a boil. Reduce heat to a simmer, cover, and let cook for 20 minutes, or until the rice is cooked.
6. Once the rice is cooked, return the chicken to the skillet and cover with a lid. Let the chicken warm up for 2-3 minutes.
7. Stir in the lime juice and fresh cilantro right before serving. Adjust salt and pepper to taste. Serve hot and enjoy your exotic midnight craving!