Chicken and rice is a classic combination and gets a kick of Spanish spices in this recipe. With a few easy additions to boxed rice mix, you can have a whole new and exciting dish!
- Cook Time
- Prep Time
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- 1 (3-pound) chicken, cut into 1/8ths
- 1 green bell pepper, chopped
- 1 (6.75-ounce) box Spanish rice mix
- 1 (14.5-ounce) can diced tomatoes
- 1 cup frozen peas
- 2 cup water
In a small bowl, combine cumin, oregano, paprika, salt and chili powder. Rub all over chicken parts.
Heat olive oil in a large heavy skillet over medium high heat. Brown chicken on all sides, about 12 minutes total and transfer to a plate.
Add bell pepper and sauté 5 minutes. Add rice mix with seasoning pouch, tomatoes with juice, frozen peas and chicken. Add water, bring to a boil and reduce to a simmer.
Cover and cook over low heat until rice is tender and most of the liquid is absorbed, 15 to 20 minutes.