Spanish Chicken & Rice

Prep time: 10min
Total time: 40min
Serves 4
1 tbsp
vegetable oil
15 mL
1 1/2 lb
skinless, boneless chicken breast, cut into 1-inch pieces
750 g
1
onion, finely chopped
0
3
cloves garlic, minced
0
1 tsp
smoked or regular paprika
5 mL
1/2 tsp
each salt and pepper
2 mL
1 can
Stewed Tomatoes (including juices)
796 mL
1 cup
uncooked Calrose Rice
250 mL
1/2 cup
thawed frozen peas
125 mL
1 tsp
hot sauce
5 mL
1/2 cup
finely chopped fresh parsley
125 mL
calories
530
fat
8 g
saturated fat
2 g
carbs
61 g
protein
49 g
cholestrol
110 mg
fibre
5 g
sodium
880 mg
potassium
470 mg

Directions

  1. 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.

  2. 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.

  3. Just before serving, season with hot sauce and stir in parsley. Serve with lemon wedges if desired.

Tip

Give this dish a personalized flavour spin by adding other Spanish-style ingredients such as chorizo sausage and olives.