Spanish Chicken

By McLean

Ingredients

• 1 tablespoon vegetable oil
• 4 boneless, skinless chicken breasts halves (1 lb. total)
• 1 onion, diced
• 1 bell pepper, diced
• 1 1/2 cups instant brown rice
• 1 cup chicken broth
• 1 (14 1/2 oz.) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

In large skillet, heat oil over medium heat. Add chicken and brown 5 minutes per side. Remove from skillet and set aside.

Add onion and bell pepper to skillet and saute over medium heat 5 to 6 minutes or until tender.

Return chicken to skillet and add rice, chicken broth, tomatoes, thyme, red pepper, salt and black pepper; stir until well combined. Reduce heat to medium-low, cover and simmer 10 minutes, or until no pink remains in chicken.

Turn off heat, cover skillet, and let sit 5 minutes. Fluff rice; serve.