Spanish Chicken & Rice
Prep Time
Serves
Cooking Mode
1 tbsp vegetable oil
1 ½ lb skinless, boneless chicken breast, cut into 1-inch pieces
1 onion, finely chopped
3 cloves garlic, minced
1 tsp smoked or regular paprika
½ tsp each salt and pepper
1 can stewed tomatoes including juices (796 mL)
1 cup uncooked Calrose rice
½ cup thawed frozen peas
1 tsp hot sauce
½ cup finely chopped fresh parsley
1 tbsp vegetable oil
1 ½ lb skinless, boneless chicken breast, cut into 1-inch pieces
1 onion, finely chopped
3 cloves garlic, minced
1 tsp smoked or regular paprika
½ tsp each salt and pepper
1 can stewed tomatoes including juices (796 mL)
1 cup uncooked Calrose rice
½ cup thawed frozen peas
1 tsp hot sauce
½ cup finely chopped fresh parsley
Directions
1Heat oil in a deep, heavy skillet or Dutch oven set over medium-high heat. Add chicken, onion, garlic, paprika, salt and pepper. Cook, stirring often, for 5 min. Stir in tomatoes with juices. Bring to a boil.
2Stir in rice. Cover tightly. Reduce the heat to low. Cook, stirring occasionally, for 25 min. or until rice is tender. Stir in peas; cook for 1 to 2 min. or until peas are hot.
3Just before serving, season with hot sauce and stir in parsley. Serve with lemon wedges if desired.
Tips
1
Give this dish a personalized flavour spin by adding other Spanish-style ingredients such as chorizo sausage and olives.
Disclaimer
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Personal Note
Personal Note
