Spanish Rice With Chicken

2-3 TBS olive oil

2 chicken breasts, cut into small pieces

1/2 onion, diced

1/2 green bell pepper, diced (if I have one)

1 tsp minced garlic or 1 garlic clove

1 cup uncooked brown rice (or white rice if in a hurry)

1 14.5 oz can of diced tomatoes with liquid

1 14.5 oz can of chicken broth (or about 2 cups)

1 bay leaf

1/2 tsp paprika

1/4 tsp black pepper

1 14.5 oz can green beans, optional

1. Defrost chicken, if necessary, and cut into small, bite-size pieces.
2. Chop onion, green pepper, and garlic. Heat some olive oil (maybe about 1 TBS) and add the onion, pepper, and garlic. Saute for a few minutes.
3. Add another shot of olive oil (another tablespoon or so) and the diced chicken. Cook until the chicken is no longer pink.
4. Add the rice and saute for a couple of minutes. Toss in some more oil if necessary (I never really measure it).
5. Add diced tomatoes, chicken broth, bay leaf, paprika, and pepper. Bring to a boil.
6. Cover and reduce heat to simmer, stirring occasionally. If using brown rice, simmer for 45 minutes. If using white rice, simmer for 15 minutes. It may take a little more or less time than this, so just check to see if rice is cooked through.
7. Add can of green beans (we don’t always do this, but it adds a nice touch) and heat through for a few minutes.
8. Take out bay leaf and serve. We like it with salad and toasted and buttered sourdough bread. Mmmm, enjoy! I have made this too many times to count over the past several years. It’s one of mine and Scott’s favorite meals. Josh and Noah like it too.

(I adapted this from Spanish Rice Chicken II by Sarah Zourdoumis at allrecipes.com )

~ by Kathy on June 17, 2008.