Spanish Chicken & Rice
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 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
Directions
Step 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.
Step 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.
Step 3
Just before serving, season with hot sauce and stir in parsley. Serve with lemon wedges if desired.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 530
- Fat:
- 8 g
- Saturated Fat:
- 2 g
- Carbs:
- 61 g
- Fibre:
- 5 g
- Cholesterol:
- 110 mg
- Protein:
- 49 g
- Sodium:
- 880 mg
- Potassium:
- 470