Contributed By: pixystix408
whatscookingamerica.net
chicken and rice seasoned with roasted red pepper, serves 4
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Total Preparation Time: 1.5 hours
Ingredients: Chicken & Turkey
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: Mexican & Spanish
Meal Type: Entree
Ingredients
2 teaspoons Extra-virgin olive oil
4 Chicken breasts, boneless and skinless, cut into bite-size pieces
1/2 cup Long-grain white rice
1/2 cup Onion, chopped
1 (14.5-ounce) can Whole tomatoes, drained
1 (7-ounce) jar "roasted" red peppers, drained
1 cup Fat-free chicken broth
1/4 cup Parsley, finely chopped
1/4 teaspoon Dried rosemary, crushed
1/4 teaspoons Salt or to taste
Pinch of saffron, crushed
1 cup Frozen petite peas
Coarsely ground black pepper to taste
Preparation
In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and saute, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until rice is translucent. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron. Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and pepper; cook until rice is tendeer and almost all liquid is absorbed, about 6 to 8 minutes. Remove from heat and serve.
Cook's Notes
nutrient info is for one serving
Nutrition Information
Calories: 263
;
Total Fat: 4