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Spanish Chicken & Rice

Spanish Chicken & Rice

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.

Characteristics

Dinner Every Day One Dish Meals

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

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