My mom made this juicy chicken and rice for us every Wednesday. I still make it for my hubby. It reminds me of family dinners growing up. -Josee Lanzi, New Port Richey, Florida
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan.
- In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir 2-4 minutes or until onion is tender. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
- Place browned chicken over rice (do not stir in). Cook, covered 5 minutes longer or until rice is tender and chicken is cooked through.
- Yield: 6 servings.
- Originally published as Spanish Rice with Chicken & Peas in Simple & Delicious
- April/May 2016
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