Steps
1. In a large saucepan over medium-high heat, fry the chicken in a bit of oil until lightly browned.
2. Add the garlic and onion to the pan, stirring to combine. Cook for 5 minutes, then add the rice and tomatoes. Stir to combine and cook for another 3 minutes.
3. Add the chicken broth, and season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low. Allow the rice to simmer, stirring occasionally, until the rice is cooked through and most of the liquid has been absorbed.
5. Serve hot.