Solo Chicken Breast and Pink Rice Pilaf

• 1 boneless skinless chicken breast, cut into small cubes
• 1 pomegranate
• 1 tablespoon lime juice
• 13 cup onion, diced
• 1 teaspoon olive oil
• 1 teaspoon butter
• 13 cup white rice

1. Make several long cuts through the husk of a Pomegranate, hold it under water in a large bowl, and break it apart.
2. Skim off the parts that float, then drain in a colander.
3. Put the red pomegranate seeds in a food blender and grind on high for a minute.
4. Strain the liquid through a sieve into a measuring cup.
5. Add the lime juice and enough additional water to make a total of 2/3 cup liquid.
6. Put the olive oil into a frying pan, add the butter and once melted, add the onion.
7. Stir the onion until the flesh is nearly clear, then add the chicken and continue to stir until the meat starts to look white.
8. Add the rice, stir until all the grains are covered in the oil/butter and then add the liquid.
9. Turn the heat down to the lowest setting, cover with a tight fitting lid and cook for 15 minutes.
10. At the end of the 15 minutes, turn off the heat.
11. DO NOT REMOVE THE LID, and let it sit for another 15 minutes.

chicken breast, pomegranate, lime juice, onion, olive oil, butter, white rice

Taken from www.food.com/recipe/solo-chicken-breast-and-pink-rice-pilaf-49225 (may not work)