Chicken and Rice

Yield
3
Cooking Time
35 minutes

Ingredients

  • 2 Tbsp green onion finely chopped
  • 1/2 C green pepper chopped
  • 1/2 C red pepper chopped
  • 2 garlic
  • 1/2 tsp salt
  • 1/2 C onion finely chopped
  • 3 Tbsp olive oil
  • 1 lb boneless chicken breasts chopped
  • 1 1/2 C chicken broth
  • 1/2 tsp saffron
  • 3/4 C rice
  • 1 can corn
  • 1/2 tsp black pepper
  • 1 can rotel
  • 1/2 tsp chili powder
  • 1 tsp smoked paprika

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.