This is the result of one of those "What can I cook with the ingredients on hand?" nights.

1 lb chicken breast filets, cut into bite-sized pieces

olive oil

1 onion, cut into 8ths

1-2 tsp diced garlic

lime juice (I use Key West Lime Juice--it's a little tangier)

1 can rotel tomatoes & chilies (original)

2-3 dried chili peppers to taste, whole, crushed or snipped (I use serranos; two whole gives it a light zing, more cutting/crushing can take it up a few notches on the fire scale; if you want it really hot, use thai peppers instead, but have a fire extinguiser ready!)

1 can (~15 oz) chicken broth

1 cup white rice (you can use brown rice, or 50/50 brown & white, but you'll need to increase liquid and cooking time)

Heat olive oil in large wok until haze forms. Add onions. Cook on high heat until carmelized, stirring infrequently.

Add garlic, sauté until browned. Add a generous splash of lime juice. Add chicken. Saute until most of the pink is gone. Add another generous splash of lime juice.

Add Rotel, chili peppers, broth, and rice.

Stir until mixed well. Cover, simmer on low until most of the broth is absorbed and rice is tender. Check at 45 minutes, if rice is not tender, add some water (about 1/4 cup) and cook another 15 minutes. 

Then dish it up and enjoy! 

Leftovers reheat well in the microwave with another splash of lime juice and a couple teaspoons of water to keep it moist. It also makes a darn good burrito filling.

This recipe can be easily doubled or tripled and is great for pot-lucks or family gatherings.