Spanish Rice Chicken II

Spanish Rice Chicken II Chicken pieces of your choice simmered with rice, tomatoes, onion, bell pepper and spices. This is a delicious and filling dish that you won’t be able to get enough of!

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 45 mins

    SERVING : 4

    YIELD : 4 servings

  • Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.

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  • Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).

  • Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.

  • Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.

Per Serving: 877 calories; protein 57.6g; carbohydrates 45.7g; fat 50.2g; cholesterol 212.8mg; sodium 348.7mg.