Spanish Chicken & Rice
Heat 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.
Stir 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.
Just before serving, season with hot sauce and stir in parsley. Serve with lemon wedges if desired.