Spanish Chicken and Rice

Photo by Vicki L.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

Ingredients

  • 2-4

    boneless chicken breasts

  • 1/4

    cup flour

  • 3

    tbsp olive oil

  • 1

    tsp minced garlic

  • 1

    packet crushed red pepper

  • 2

    tsps chili powder (or to taste)

  • 2

    tsps paprika

  • 1/4

    tsp pepper

  • 1

    tsp salt

  • 1

    tsp thyme

  • 1

    large onion

  • 1

    large bell pepper

  • 1

    (10 ounce) can diced tomatoes and green chiles

  • 2

    cups water

  • 1

    cup uncooked white rice

  • 1

    cup frozen peas

  • Sliced green olives

Directions

Mix flour, salt and all of the spices except the red pepper in a small bowl. Coat chicken breast with the seasoned flour. Cook chicken in 1 tbsp hot oil in large skillet on medium-high heat 3 minutes per side or until browned. Remove from skillet. Add remaining oil to skillet and heat over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions and peppers are tender. Stir in water, tomatoes and green chiles. Heat to just a boil. Add peas and green olives. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

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