Mexican Green Rice with Chicken Breast (Arroz Verde)

Rinse the rice at least three times under running water. Place in a large pot, add 500 ml of water, a pinch of salt, and bring to a boil. Reduce heat to low, cover the pot with a lid, and let the rice simmer for approx. 14–15 minutes. Then remove from heat and let it rest, covered, for another 5–10 minutes.

Preheat the oven to 200 °C. Prepare an oven-safe pan. Wash the chicken breast, pat it dry, and rub with cumin, smoked paprika powder, lemon zest, a pinch of salt, and pepper. Heat 2 tbsp of sunflower oil strongly in the pan and sear the meat for 3–4 minutes on each side. Then transfer the pan to the oven and finish cooking the meat at 200–210 °C for approx. 8–9 minutes.

For the pesto, peel the garlic and finely blend it with coriander, parsley, olive oil, lemon juice, the remaining 30 ml of water, salt, and pepper in a tall container using an immersion blender. Mix the finished pesto into the cooked rice.