Chicken, Pepper and Lime Rice

Instructions

1. 1

   Use a 1000-watt microwave at 100% power (high) for all heating. Wash and deseed the peppers, then cut into thin strips. Put the chicken breast in a microwave-safe dish, cover and microwave for 6–8 minutes, turning once, until cooked through; let rest, then cut into bite-size pieces. Halve and squeeze the lime, reserving its juice.

2. 2

   Put the peppers, vegetable oil and 30 ml of the water in a wide 4-liter microwave-safe casserole. Cover with a microwave-safe vented lid. Microwave for 3 minutes, carefully uncover away from your face, stir and rotate the dish a quarter-turn. Cover and microwave for another 3 minutes.

3. 3

   Cook the white rice in the microwave according to the package directions until tender, then fluff with a fork. Add the cooked white rice, breaking up any clumps with a fork. Stir in the chicken, remaining 30 ml water, cumin, paprika, garlic powder and salt. Mix thoroughly and spread evenly in the dish.

4. 4

   Cover and microwave for 4 minutes. Stir thoroughly from the edges into the center and from the bottom upward, then rotate the dish a quarter-turn. Repeat this covered 4-minute heating, stirring and rotation cycle twice more, for 12 minutes of heating.

5. 5

   Use a food thermometer to check several places, including the center and several chicken pieces: everything must reach 165°F/74°C. If needed, continue covered at 100% power in 1-minute intervals, stirring, rotating and checking after each interval; allow about 1–2 additional minutes, or longer if necessary.

6. 6

   Leave covered for 3 minutes. Stir in the reserved lime juice, fluff the rice with a fork and divide among four bowls. Cooking and standing take approximately 21–23 minutes, depending on the temperature checks.