Basil Tomato Rice with Pan Fried Chicken Breast


For 4 Person(s)


  • 3 cup(s) white basmati rice
  • 1 handful(s) fresh basil leaves
  • 50 ml tomato puree
  • 4 tomatoes, diced
  • 1 onion, diced
  • 4 garlic cloves, finely minced
  • 1 carrot, cut into small cubes
  • 0.5 red bell pepper, cut into small cubes
  • 1 small yellow zucchini, cut into small cubes
  • 1 tsp dried oregano
  • 0.5 tsp sweet paprika powder
  • Salt & Pepper to taste


  • 1 chicken breast
  • 0.25 tsp garlic powder
  • 0.25 tsp cumin powder
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 2 clove(s) garlic, crushed
  • 2 sprig(s) fresh thyme


  • 500 g broccoli
  • salt


    For the rice
  1. Saute the onions in butter and olive oil until translucent
  2. Add garlic and saute for a minute
  3. Add the other vegetables. Saute for a few minutes and then remove the mixture from the pan.
  4. Add the tomato paste into the pan and add about two cups of water to the paste.
  5. Add the basil leaves, oregano, paprika powder, salt and pepper and stir for a few minutes.
  6. If it tastes sourr add a little sugar.
  7. Mix in the stir fried vegetable mixture and the washed rice.
  8. Add enough water and cook until rice is done. (I usually pressure cook it).
  9. Chicken
  10. Halve the chicken breast and remove from bone.
  11. Season the chicken breast.
  12. Add butter and some olive oil or sunflower oil to a pan add the seasoned chicken breast
  13. Add crushed garlic and thyme and baste until golden on both sides. (5 min each side) Make sure the meat is done but still moist on the inside.
  14. Let it rest 10 minutes before cutting.
  15. Broccoli
  16. Cut sprinkle a little salt and steam the broccoli for 5 min.
  17. Saute it in the pan drippings from the chicken for a minute and serve.

Recipe notes

You can add or omit any vegetable you like and adjust the quantities according to your liking! Add chillies or chilli powder if you like it spicy!

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