SPANISH RICE WITH CHICKEN & PEAS RECIPE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Spanish Rice with Chicken & Peas Recipe image

My mom made this juicy chicken and rice for us every Wednesday. I still make it for my hubby. It reminds me of family dinners growing up. -Josee Lanzi, New Port Richey, Florida

Provided by @MakeItYours

Number Of Ingredients 22

CONTEST WINNER
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1 tablespoon all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon salt, divided
4 teaspoons plus 1 tablespoon olive oil, divided
1 small sweet red pepper, chopped
1 small onion, chopped
1 celery rib, chopped
1-1/2 cups uncooked long grain rice
1 teaspoon ground cumin
1 teaspoon chili powder
2-1/4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen peas, thawed
Directions
1 In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan. 2 In same pan, heat remaining oil over medium heat. Add pepp
Originally published as Spanish Rice with Chicken & Peas in Simple & Delicious April/May 2016
Mom's Roast Chicken
Nutritional Facts
1-1/2 cups: 367 calories, 8g fat (1g saturated fat), 44mg cholesterol, 755mg sodium, 50g carbohydrate (5g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable, 1 fat.

Steps:

  • In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan.
  • In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir 2-4 minutes or until onion is tender. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  • Place browned chicken over rice (do not stir in). Cook, covered 5 minutes longer or until rice is tender and chicken is cooked through.
  • Yield: 6 servings.
  • Originally published as Spanish Rice with Chicken & Peas in Simple & Delicious
  • April/May 2016
  • window._taboola = window._taboola || [];
  • _taboola.push({
  • mode: 'thumbnails-i',
  • container: 'taboola-native-stream-thumbnails',
  • placement: 'Native Stream Thumbnails Redesign',
  • target_type: 'mix'
  • });

There are no comments yet!