Instructions

• Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium onion (diced) and cook, stirring occasionally, until translucent, about 5 minutes.
• Add 2 cloves garlic (minced), 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/4 teaspoon chili powder. Cook, stirring, about 1 minute, until fragrant.
• Pour in 6 cups low-sodium chicken broth and bring to a boil over medium-high heat.
• Stir in 1 cup long-grain white rice. Reduce heat to low, cover, and simmer for 20 minutes, stirring once or twice to prevent sticking.
• Add 2 cups cooked chicken (shredded) and 1 large tomato (diced). Season with salt and pepper to taste. Continue to simmer until the rice is tender and the chicken is heated through, about 10 minutes.
• Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh cilantro and lime wedges.