Spanish Chicken And Rice

I got this from a Real Simple magazine and it is OH SO GOOD.

INGREDIENTS:

• 1 Tbsp olive oil
• 1 pound boneless chicken boobies, cut into 2 1/2 inch pieces
• 1 medium onion, sliced
• 1 pepper (green, red, whatever floats your boat), sliced
• 2 cloves garlic, finely chopped
• 1 cup dry white wine (with more for sipping)
• 1 28-ounce can diced tomatoes
• 1 cup white rice
• 1 cup frozen peas
• 1/4 cup fresh parsley, roughly chopped

Directions:

HEAT the oil in a large saucepan over medium heat.

PAT the chicken with paper towels. Season with salt and pepper and cook until golden brown, 2 minutes each side.

ADD the onions and pepper. Cook, stirring occasionally until soft, about 5 minutes. Add the garlic and cook about 1 minute. Add the wine and the cans of tomatoes as well as their liquid. Add the rice, 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir the peas into the concoction and cook, covered, until heated throughout, about 2 minutes.

Spoon onto plates and sprinkle with the parsley.

I added shrimp to mix it up, but think I may exclude it next time.

It was pretty tasty, regardless.

I would like to have taken a better photos, but Honey and my brother Lance were MOCKING ME FOR TAKING PHOTOS OF THE DINNER I MADE.

Maybe they should eat KD for dinner.

🙂

A

Filed under: Chicken