Spicy Red Rice With Chicken and Vegetables |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another dish that I discovered on another site, then tweaked to my taste preferences. For a dish that's not so spicy, reduce the amount of cayenne pepper and substitute plain or herbed diced tomatoes for the tomatoes with green chilies. Ingredients:
3 tablespoons olive oil |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces |
salt and pepper, to taste |
3 large red bell peppers, seeded, cut into 3/4-inch pieces |
1 large onion, cut into 3/4-inch pieces |
8 large garlic cloves, minced |
1 tablespoon dried oregano |
1 tablespoon hot hungarian paprika |
1 teaspoon cayenne pepper |
1 1/2 cups long grain white rice (i prefer uncle ben's) |
1 (15 ounce) can low-sodium low-fat chicken broth |
0.5 (15 ounce) can diced tomatoes with green chilies, lightly drained, reserving juice |
Directions:
1. Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
2. Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
3. Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
4. Season to taste with salt and pepper and serve.
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