https://www.youtube.com/watch?v=sTzupSqXarU

3/4 C jasmine rice (rinsed)
2 C chicken broth (heated)
1 T oil
2 cloves garlic (pressed)
1/2 t cumin
1/2 t pepper
1-2 t salt to taste
1/4 t oregano
1/3 C tomato sauce
1/3 C chopped white onion
2-3 deboned chicken thighs, skin removed, cut into 1" pieces

0. Use regular frying pan (not non-stick)
1. Heat 1/2 T oil and add chicken. Saute to brown one side. Turn to brown the
   other side and add the onion while 2nd side browns.
2. Add a little bit of the broth to loosen any stuck bits. Remove chicken and
   onion and set aside. Clean out pan.
3. Heat other 1/2 T oil and add rice. Cook, stirring occasionally until the
   rice starts to brown. Add tomato sauce and spices and stir together.
4. Slowly add the chicken broth and return the partly cooked chicken and onion.
5. Heat to a slow simmer. Cover pan and cook about 15-20 minutes until rice
   is done.