Carmen's Comfort Chicken Rice Bowl

Rinse the white rice until water runs clear. Combine with 3 cups water and 0.5 teaspoon salt in a medium pot. Bring to a boil, reduce heat to low, cover and cook for 18 minutes until water is absorbed.

Remove from heat and stir in 2 tablespoons butter, the juice of one lime, and chopped cilantro. Fluff with a fork and keep warm.

Slice the chicken-breast into thin strips, about 1/2-inch wide. Season with cumin, paprika, minced garlic, salt, and a drizzle of olive-oil. Toss to coat evenly.

Heat a large frying-pan over medium-high heat with 2 tablespoons olive-oil. Add the seasoned chicken strips and cook 5-7 minutes, turning occasionally, until golden. Use a food thermometer to verify chicken reaches internal temperature of 165°F (74°C) before removing from heat. Set aside.

Peel and chop the carrots into small chunks. Dice the tomatoes. Add both to a small pot with chicken-broth and 1 tablespoon butter.

Simmer over medium heat for 12-15 minutes until carrots are very tender. Use a blender or immersion blender to puree until completely smooth. Season with 0.25 teaspoon salt.

Return the sauce to the pot and keep warm on low heat. The color will be a mellow orange-red, hiding the veggies in plain sight.

Set out shallow bowls or plates. Family-style, arrange the cilantro-lime rice as the base, topped with chicken strips on the side.

Drizzle the hidden veggie sauce over the chicken (or leave it in a small pitcher on the side so kids can choose how much). Set out shredded cheddar-cheese and sour-cream for topping.

Drizzle the hidden veggie sauce over the chicken (or leave it in a small pitcher on the side so kids can choose how much). Set out shredded cheddar-cheese and sour-cream for topping. Keep perishable toppings refrigerated until serving and do not leave at room temperature for more than 2 hours.