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Spanish Rice with Chicken & Peas

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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt, divided
  • 4 teaspoons plus 1 tablespoon olive oil, divided
  • 1 small sweet red pepper, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1-1/2 cups uncooked long grain rice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2-1/4 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup frozen peas, thawed

Directions

  • 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 until onion is tender, 2-4 minutes. 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, until rice is tender and chicken is cooked through, about 5 minutes longer.
Nutrition Facts
1-1/2 cups: 367 calories, 8g fat (1g saturated fat), 44mg cholesterol, 755mg sodium, 50g carbohydrate (5g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable, 1 fat.

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