Chicken and rice, Spanish style
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Active 20 mins Total 35 mins | |
| 1 tbsp | olive oil |
| 1.5 lb | boneless skinless chicken breast, cut into 3" pieces |
| 1 | onion, thinly sliced |
| 1 | green bell pepper, thinly sliced |
| 2 cloves | garlic, minced |
| 2 14.5 oz cans | rotel, undrained |
| 3/4 c | white rice |
| 1/2 c | chopped parsley |
1) heat oil in large skillet over medium high. Season chicken with s&p and cook until golden brown on one side, 3 mins.
2) flip chicken and move chicken to outsides of skillet, add onion & pepper. Cook, stirring occasionally, 5 mins. Add garlic, cook 30s.
3) add tomatoes and juices, plus 1c water to skillet then stir in rice. Simmer uncovered, until rice is tender, 18-20 minutes. Sprinkle with parsley.
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