- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 tbsp
- vegetable oil
- 15 mL
- 1 1/2 lb
- skinless, boneless chicken breast, cut into 1-inch pieces
- 750 g
- 1
- onion, finely chopped
- 0
- 3
- cloves garlic, minced
- 0
- 1 tsp
- smoked or regular paprika
- 5 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1 can
- stewed tomatoes including juices (796 mL)
- 1 cup
- uncooked Calrose rice
- 250 mL
- 1/2 cup
- thawed frozen peas
- 125 mL
- 1 tsp
- hot sauce
- 5 mL
- 1/2 cup
- finely chopped fresh parsley
- 125 mL
Method
- Step 1
- Heat oil in a deep, heavy skillet or Dutch oven set over medium-high heat. Add chicken, onion, garlic, paprika, salt and pepper. Cook, stirring often, for 5 min. Stir in tomatoes with juices. Bring to a boil.
- Step 2
- Stir in rice. Cover tightly. Reduce the heat to low. Cook, stirring occasionally, for 25 min. or until rice is tender. Stir in peas; cook for 1 to 2 min. or until peas are hot.
- Step 3
- Just before serving, season with hot sauce and stir in parsley. Serve with lemon wedges if desired.
Tips
Give this dish a personalized flavour spin by adding other Spanish-style ingredients such as chorizo sausage and olives.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 530
- Fat:
- 8 g
- Saturated Fat:
- 2 g
- Carbs:
- 61 g
- Fibre:
- 5 g
- Cholesterol:
- 110 mg
- Protein:
- 49 g
- Sodium:
- 880 mg
- Potassium:
- 470