The rice recipe is enough for 4 servings. Use 1/2-1 whole chicken breast per bowl depending on the size. I love using my The Best Grilled Chicken Tacos recipe for the marinade!
In a large skillet over medium heat, add in the butter and garlic. Cook until fragrant about 30 seconds, add in the tomatoes and saute for 1 minute. Add in the rice and cilantro and let fry in the fat, about 3 minutes stirring occasionally.
1 tablespoon salted butter, 1 clove garlic, 5 cherry tomatoes, 1 cup long grain white rice, 1/8 cup fresh cilantro
Add the water, tomato paste, oregano, paprika, cumin, lime juice, salt and pepper. Stir to combine, let come to a boil. Bring the temperature down to low heat and cook, covered for 20 minutes. After 20 minutes turn off the heat and let sit for 5 minutes, then fluff with a fork. Serve immediately