Mexican Arroz Verde Rice with Chicken Breast

Start by cooking the rice: rinse it at least 3 times under cold running water, then place it in a large pot. Add 500 ml of water, a pinch of salt, and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 14–15 minutes. Once done, remove the pot from the heat and let the rice rest, covered, for another 5–10 minutes.

While the rice is cooking, prepare the chicken. Preheat the oven to 200 °C. Wash and pat dry the chicken breast, then season generously with ground cumin, smoked paprika, grated lemon zest, salt, and pepper. Massage the spices well into the meat. In an oven-safe skillet, heat 2 tablespoons of sunflower oil over high heat. Sear the chicken for 3–4 minutes on each side until golden. Transfer the skillet to the preheated oven and bake for 8–9 minutes at 200–210 °C.

Prepare the green pesto: peel the garlic and place it in a tall container for a blender. Add the coriander, parsley, olive oil, lemon juice, the remaining 30 ml of water, salt, and pepper. Blend everything with an immersion blender until you get a smooth mixture. Add this mixture to the cooked rice and mix well to give it its characteristic green color.