Eat It

Instructions

1

In a large skillet over medium heat, heat 2 tablespoons of oil. Saute onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent. Remove from pan and reserve.
2

Season the chicken with salt and pepper to taste.
3

In the same skillet, add 1 tablespoon of oil and cook the chicken for 8 to 10 minutes or until chicken is lightly browned. Remove from the pan and reserve.
4

In the same pan, add 1 tablespoon of oil. Add the rice and toast for 2-4 minutes or until it starts to brown; stir constantly.
5

Add chicken broth, saffron, chili powder and smoked paprika and mix well. When the spices are well blended, add the onion mixture, chicken, corn, rotel, black beans; mix. Cook, over medium-high heat, until most of the liquid has evaporated.
6

When the liquid has evaporated cover, reduce heat to low and cook for 15-20 minutes or until rice is tender. Serve hot.