Cut the chicken into 1-inch pieces.

Chop the onion into small pieces.

Shred the carrot using the food processor shredder blade.

Cut the chicken into 1-inch pieces.

Heat the oil in a non-stick heavy bottomed pot over medium-high heat. Add the onion, carrot and chicken. Cook, stirring periodically, for 5 minutes.

Add the rice to the chicken mixture and mix until combined. Add water, garlic cloves, salt and pepper.

Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.

Mix with a fork to fluff the rice. Add more salt and pepper to taste if needed.