One pound boneless and skinless chicken breast
Three cups of chicken soup
One medium sized onion, chopped
Two teaspoons of vegetable oil
6-ounce of tomato paste
In saucepan fry rice and the onion in oil, cover until onion turns translucent. Cut the chicken into small cubes and add to the mixture. Add the tomato paste and then chicken soup in succession, simmer the mixture. Cover pan and decrease the heat to low. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes