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Chicken with Spanish Rice

Yields:4 servings
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Recipe Cooking TimePreparation15 minutes
Cooking30 minutes
Ready In45 minutes

Ingredients

1 tablespoon vegetable oil
1 teaspoon vegetable oil
2 pounds chicken breast halves, boneless and skinless
1/2 teaspoon paprika
8 ounces rice uncooked
1/2 cup scallions, spring or green onions sliced
1 1/2 cups chicken broth low sodium
1 cup tomatoes whole, canned, with liquid
2 teaspoons parsley leaves chopped
1/8 teaspoon turmeric ground
1/8 teaspoon black pepper fresh ground
1 1/2 cups green beans halved
2 tablespoons pimiento chopped

Directions

In a large non stick skillet over medium high heat warm the oil.

Sprinkle both sides of the chicken with the paprika.

Add the chicken to the skillet and cook til golden on both sides, 7-8 minutes.

Remove the chicken to a dish, and cover loosely to keep warm.

Add the rice and scallions to the skillet.

Cook stirring frequently, until the rice is golden and translucent, 2-3 minutes.

Stir in the broth, tomatoes with the liquid, parsley, turmeric, and pepper.

Crush the tomatoes with a spoon.

Bring the liquid to a boil.

Return the chicken and any juices that may have accumulated to the skillet.

Cover.

Reduce heat to low, and simmer for fifteen minutes, stirring occasionally.

Stir in the green beans and pimiento.

Cover and cook til just tender, about 15 minutes.

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clamhead

Member Review

****

Stir-Fried Vegetables with Tofu

Very good. I will make it again and add to my favorites. TY, Andy.

Reviewed by clamhead

 
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