SPANISH RICE WITH CHICKEN & PEAS

Spanish Rice with Chicken & Peas 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 Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

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

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 until onion is tender, 2-4 minutes. 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, until rice is tender and chicken is cooked through, about 5 minutes longer.

Nutrition Facts : Calories 367 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 755mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges