Bulgarian Chicken and Rice with Carrots and Peppers

Method

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Add minced garlic, diced carrot, and red bell pepper, and cook for 5 minutes.
4. Add chicken breast and cook until browned, about 5 minutes.
5. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes.
6. Add rice and stir well, then cook until rice is tender, about 15 minutes.
7. Season with salt and pepper, and let rest for 5 minutes before serving.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.