1-First Step: Begin by marinating the chicken breasts. In a bowl, combine the 1 tablespoon olive oil, 2 tablespoons peri peri sauce, and 1 tablespoon taco seasoning. Add the 5-6 boneless, skinless chicken breasts and mix well to ensure each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes. This marination time allows the flavors to penetrate the meat, resulting in more flavorful and tender chicken. While the chicken marinates, you can prepare your ingredients for the rice to save time.

2-Second Step: Prepare the rice by placing 2 cups basmati rice in a bowl. Cover with water and soak for 20 minutes. This soaking process is crucial as it removes excess starch, which helps prevent the rice from becoming sticky or mushy. After soaking, drain the rice and rinse under cold water until the water runs clear. Set aside until ready to cook. Meanwhile, chop 1 red or orange bell pepper and 1 red onion, and mince 3 garlic cloves. Having everything prepped before you start cooking makes the process much smoother.

3-Third Step: Heat 2 tablespoons unsalted butter in a large saucepan over medium heat. Once melted, add the chopped bell pepper, onion, and minced garlic. Cook these vegetables for 3-4 minutes until they soften and become fragrant. Stir occasionally to prevent sticking. This step builds a flavorful base for your rice pilaf, ensuring every grain is infused with aromatic goodness.

4-Fourth Step: Stir in 1 tablespoon tomato paste, 2 teaspoons taco seasoning, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt. Cook this mixture for an additional minute, stirring constantly. The tomato paste adds depth and color, while the turmeric gives the rice a beautiful golden hue and adds its own subtle flavor notes.

5-Fifth Step: Add the soaked and rinsed basmati rice to the pan. Toast the rice by stirring continuously for 4 minutes. This toasting process enhances the natural nutty flavor of the basmati rice and helps the grains remain separate after cooking. Be careful not to burn the rice; you want it to become slightly opaque and fragrant.

6-Sixth Step: Add 1 1/4 cups frozen peas, carrots, and corn mix, 1 tablespoon peri peri sauce, and 2 3/4 cups chicken stock. Add a pinch of salt and pepper to taste. Stir everything to combine, then bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes. Do not lift the lid during this time as the steam is essential for proper cooking. The chicken stock should just cover the rice and vegetables to avoid mushy results.

7-Seventh Step: Once the rice is cooked and all liquid has been absorbed, remove from heat and let rest covered for 15 minutes. This resting period allows the moisture to redistribute evenly throughout the rice. After resting, gently fluff the rice with a fork to separate the grains. Avoid vigorous stirring, which can make the rice gummy.

8-Eighth Step: While the rice cooks, prepare the chicken. Heat a drizzle of olive oil in a large skillet over medium-high heat. Remove the marinated chicken from the refrigerator and place it in the hot skillet. Cook for 5-6 minutes per side until golden brown and fully cooked. The chicken is done when it reaches an internal temperature of 165°F (74°C). For extra flavor, you can baste the chicken with some of the marinade while cooking.

9-Ninth Step: Once cooked, transfer the chicken to a cutting board and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring it remains moist and tender. Slice the chicken against the grain into strips for serving.

10-Final Step: Arrange the sliced chicken on top of the fluffy rice pilaf. Brush with extra peri peri sauce if desired for an additional kick of flavor. Serve hot while everything is fresh and fragrant. This dish makes a complete meal on its own, but you could also serve it with a simple green salad or crusty bread to soak up any extra sauce.