Spicy Red Rice with Chicken and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A colorful one-dish meal with lots of flavor. If you like things spicy, use the larger amount of cayenne pepper. Ingredients:
3 tablespoons olive oil |
1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces |
3 large red bell peppers, seeded, cut into 3/4-inch pieces |
1 large onion, cup into 3/4-inch pieces |
8 large garlic cloves, chopped |
1 tablespoons dried oregano |
1 tablespoon paprika |
3/4 to 1 teaspoon cayenne pepper |
1 1/2 cups long-grain white rice |
2 cups (or more) canned low-salt chicken broth |
2/3 cup tomato sauce |
1 1/2 cups frozen peas, thawed |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
2. Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.
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